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Sourdough Discard Blueberry Muffins Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Ingredients Method

Ingredients
  

  • 1 cup sourdough discard
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup melted butter
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • lemon zest optional
  • coarse sugar optional

Method
 

  1. Preheat oven to 425°F (220°C) and line or grease a muffin tin.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and optional lemon zest.
  3. In another bowl, mix sourdough discard, eggs, milk, melted butter, vanilla, granulated sugar, and brown sugar until combined.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined.
  5. Fold in blueberries carefully without overmixing.
  6. Fill muffin cups about 3/4 full and sprinkle with coarse sugar if desired.
  7. Bake at 425°F (220°C) for 5 minutes, then reduce heat to 350°F (175°C) and bake for another 14 to 17 minutes.
  8. Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack.
  9. Serve warm or at room temperature.