Sourdough Discard Blueberry Muffins

Sourdough Discard Blueberry Muffins

from thatbreadlady.com
Breakfast
44 min
12 servings
296 kcal / serving

Recipe linked below! These are the best way to use up your sourdough discard! Bakery-style muffins with the yummiest crumb topping. They're bursting with blueberries and perfect for breakfast or an afternoon snack! 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 tablespoonsunsalted butter (melted)
  • ½ cupsugar
  • ¼ cupall-purpose flour
  • fine sea salt
  • 2 cupsall purpose flour
  • 1 cupsugar
  • 2 teaspoonsbaking powder
  • ½ teaspoonbaking soda
  • ½ teaspoonfine sea salt
  • 8 tablespoonsunsalted butter (melted)
  • 2 largeeggs (room temperature)
  • ½ cupsourdough starter discard
  • 2 tablespoonsmilk
  • ¼ cupplain greek yogurt (room temperature)
  • 1 teaspoonvanilla extract
  • 1 cupblueberries (fresh or frozen)

Directions

Prepare crumb topping

  1. 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. 1

    Preheat the oven to 350°F. Prepare a 12 count muffin tin with muffin liners or spray with nonstick spray.

  2. 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. 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. 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. 5

    Scoop the muffin batter into the muffin pan, making 12 large muffins. Sprinkle the crumb topping generously over each muffin.

  6. 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.