Sourdough Discard Blueberry Muffins
Find the full recipe here: https://thatbreadlady.com/sourdough-discard-blueberry-muffins/
You have got to make these asap!
Don't miss a recipe! Like, subscribe, and share with your baking friends!
Ingredients
- 2 tbspunsalted butter
melted
- ½ csugar
- ¼ call-purpose flour
- fine sea salt
- 2 call purpose flour
- 1 csugar
- 2 tspbaking powder
- ½ tspbaking soda
- ½ tspfine sea salt
- 8 tbspunsalted butter
melted
- 2 largeeggs
room temperature
- ½ csourdough starter discard
- 2 tbspmilk
- ¼ cplain greek yogurt
room temperature
- 1 tspvanilla extract
- 1 cblueberries
fresh or frozen
Directions
Prepare crumb topping
- 1
In a small bowl, combine the ingredients for the crumb topping: 2 Tablespoons melted butter, 1/2 cup sugar, 1/4 cup flour, and a pinch of salt.Set aside.
Prepare the muffins
- 1
Preheat the oven to 350°F. Prepare a 12 count muffin tin with muffin liners or spray with nonstick spray.
- 2
In a large bowl, combine the dry ingredients: 2 cups flour, 1 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.Set aside.
- 3
In a smaller bowl, combine the wet ingredients:8 T melted butter, 2 eggs, 1/2 cup (120g) sourdough starter discard, 2 Tablespoons milk, 1/4 cup Greek yogurt, 1 tsp vanilla extract.
- 4
Pour the wet ingredients into the dry ingredients. Stir to combine. If the batter is too thick, add a bit more milk to thin it out. Fold the blueberries into the batter.
- 5
Scoop the muffin batter into the muffin pan, making 12 large muffins. Sprinkle the crumb topping generously over each muffin.
- 6
Bake 28-33 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool in the pan for 10 minutes before transferring to a wire cooling rack.
Sourdough Discard Blueberry Muffins
Similar Recipes
Ratings & Reviews
Based on 7 ratings
Rating Breakdown
About this Recipe
Looking for the ultimate way to transform your sourdough discard into something truly delicious? These Sourdough Discard Blueberry Muffins are the bakery-style treat you've been craving, offering a perfect solution to use up your active starter's discard.
This recipe shines by giving your sourdough discard a new life, creating incredibly moist muffins with a tender crumb. What truly sets these apart is the generous, homemade crumb topping, adding a delightful textural contrast and extra sweetness that elevates them beyond your average muffin.
Expect a truly indulgent muffin experience. Each bite delivers a burst of sweet-tart blueberries nestled in a soft, airy texture, crowned with a delectable, sugary crumb. These aren't just any muffins; they're substantial and satisfying, making them ideal for a hearty breakfast or a comforting pick-me-up. You'll find them incredibly approachable to bake, resulting in a dozen perfectly portioned treats.
While bursting with fresh or frozen blueberries for that classic flavor, the recipe's foundation is versatile. You can confidently use either fresh or frozen blueberries straight from your freezer, making these muffins a year-round delight. The luxurious crumb topping is a must-have, but you can always adjust its amount to your liking, ensuring every muffin is just right for you.
These beautiful muffins are perfect for a leisurely weekend breakfast, an elegant brunch spread, or simply as a comforting afternoon snack alongside a cup of coffee or tea. They're a delightful way to share the joy of homemade baking.