Sourdough Discard Blueberry Muffins

Sourdough Discard Blueberry Muffins

from thisjess.com
40 min
12 servings

A delicious recipe for Sourdough Discard Blueberry Muffins - a great way to use up some of your sourdough discard for a tasty breakfast!

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 6 Tablespoons unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons orange or lemon zest
  • 200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)
  • 2 Tablespoons non-dairy or regular dairy yogurt (at room temperature)
  • 1 ½ cups blueberries (thawed, if frozen)
  • 2 Tablespoons turbinado sugar (for topping)

Directions

  1. 1

    Preheat oven to 375°F and line a 12-cup muffin pan with muffin liners*. Set aside.

  2. 2

    In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

  3. 3

    In a large bowl, use a hand-held blender on medium speed to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add eggs, one at a time, mixing in between each. Mix in vanilla extract and orange or lemon zest.

  4. 4

    Mix in sourdough discard, then 2 Tablespoons yogurt. Fold the dry ingredients into the batter mixture and stir until no dry spots remain. Fold the blueberries into the batter until just combined.

  5. 5

    Spoon the batter into the prepared muffin liners, filling each cup about ¾ full (a cookie scoop works well for this!). Sprinkle with turbinado sugar and bake for 22-25 minutes until golden brown. Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack to cool fully.