Sourdough Blueberry Muffins

Sourdough Blueberry Muffins

12 servings
My sourdough blueberry muffins are ready in under 45 minutes, with sourdough discard adding extra flavor, tender crumb, and juicy berries.

Ingredients

  • all-purpose flour
    1 ¾ c
  • baking powder
    2 tsp
  • salt
    1 tsp
  • baking soda
    ½ tsp
  • eggs

    , at room temperature

    2 large
  • granulated sugar
    ⅝ c
  • plain yogurt
    ¾ c
  • sourdough starter discard
    ½ c
  • vegetable oil
    ½ c
  • whole milk
    ¼ c
  • vanilla extract
    1 tbsp
  • blueberries

    fresh or frozen

    1 ½ c

Directions

To make the sourdough muffins

  1. 1

    Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. Set aside.

  2. 2

    In a large bowl, stir together the flour, baking powder, salt and baking soda. Set aside.

  3. 3

    In a separate large bowl, whisk the eggs, sugar, yogurt, sourdough starter discard, oil, milk and vanilla extract.

  4. 4

    Combine the wet and dry ingredients until just mixed, then gently fold in the blueberries.Divide the batter evenly among the muffin cups.

To bake the sourdough muffins

  1. 1

    Bake for 18-22 minutes, until lightly golden and a toothpick inserted into the center of a muffin comes out clean.

  2. 2

    Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

  3. 3

    Best enjoyed the day they are baked! Store leftovers in an airtight container at room temperature for 2 days or in the refrigerator for 5 days.

Sourdough Blueberry Muffins

Sourdough Blueberry Muffins

37 min12 servings

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!