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Sourdough Blueberry Muffins

Sourdough Blueberry Muffins Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup sourdough discard, unfed
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh or frozen blueberries

Method
 

  1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In a separate bowl, stir melted butter, sourdough discard, eggs, buttermilk, and vanilla until smooth.
  3. Pour wet mixture into dry and fold gently until just combined. Fold in blueberries with a few strokes.
  4. Divide batter among muffin cups, top with a pinch of sugar, and bake for 18 to 22 minutes, until golden and a toothpick comes out with moist crumbs.
  5. Cool in the pan 5 minutes, then transfer to a wire rack and cool at least 10 minutes before serving.

Notes

If using frozen blueberries, do not thaw them; toss them with a spoonful of flour from the measured amount before folding in. The batter can be made the night before and chilled in the muffin tin, covered. Bake straight from the fridge, adding 2 to 3 minutes to the time.