Sourdough Blueberry Muffins (Discard Recipe)

4.98 from 71 votes

Sourdough Blueberry Muffins (Discard Recipe)

Full of sweet blueberries, these Sourdough Blueberry Muffins are the perfect use for that leftover sourdough discard! Make a big batch on the weekend and enjoy them throughout the week!

Prep Time5

Cook Time20

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 214kcal

Author: Lynn Polito

Equipment

Ingredients

1 ½ cups All-Purpose Flour
1 teaspoon Baking Soda
1 ½ teaspoon Baking Powder
½ teaspoon Salt
½ cup Butter Melted
¾ cup Sugar
2 Eggs
½ cup Milk
1 cup Sourdough Starter
1 teaspoon Vanilla
1 ½ cups Blueberries Fresh or Frozen

Instructions

Preheat the oven to 400 degrees.
Add the blueberries to a bowl and mix with one tablespoon of flour. Set that aside.
In a medium bowl, add the flour, salt, baking soda and baking powder. Mix to combine and set that aside.
In a large bowl, add the sugar and eggs. Add the sourdough starter, milk, butter, and vanilla. Mix well to combine.
Add the dry ingredients to the wet ingredients and mix until just combined. The batter will not be smooth, it’s ok if there are a few lumps left.
Add the blueberries to the batter and mix again until just combined. Do not overmix.
Line a muffin tin with muffin liners. Scoop equal amounts of batter into the muffin tins.
Bake for 20-22 minutes or until a toothpick is inserted and it comes out clean.
Allow the muffins to cool slightly and serve.

Notes

If you don't have fresh blueberries, frozen blueberries work great! My favorite are wild Maine blueberries, but any type of frozen blueberries will work.
To up the flavor even more, zest one lemon into the batter for a lemon blueberry muffin!

Nutrition