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Sourdough Discard Muffin Recipes

Sourdough Discard Blueberry Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ⅓ cup unsalted butter, melted
  • 1 large egg
  • ¾ cup whole milk
  • 1 tsp vanilla extract
  • 1 cup sourdough discard
  • 1 cup fresh or frozen blueberries

Method
 

  1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In a separate bowl, whisk melted butter, milk, egg, and vanilla until smooth, then stir in sourdough discard.
  3. Pour wet mixture into dry and fold until just a few streaks remain. Gently fold in blueberries.
  4. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners and divide batter evenly. Bake 18 to 20 minutes until a toothpick comes out clean.
  5. Cool in the pan for 5 minutes, then transfer to a wire rack. Once completely cool, dust with powdered sugar and serve.

Notes

If your discard has been sitting a while and smells strong, the muffins will carry more sour notes. That is normal and actually lovely with the sweet berries. Do not thaw frozen blueberries before adding them to the batter.