Sourdough Discard Blueberry Muffins

Sourdough Discard Blueberry Muffins

These Sourdough Discard Blueberry Muffins are a fantastic way to use up your sourdough discard while treating yourself to a soft, flavorful muffin. With the perfect balance of sweetness and tang, the sourdough discard helps give these muffins an extra layer of flavor that you won’t find in your typical blueberry muffin. Plus, the Greek yogurt keeps them moist and tender, making them the perfect breakfast or snack.

Why You’ll Love This Recipe

• Perfect for using up sourdough discard

• A tender crumb with a hint of tang from the sourdough

• Full of juicy, fresh blueberries

• Easy to make with simple ingredients

• Ideal for breakfast, a snack, or a quick treat

Ingredients

• 1 ½ cups (187 g) all-purpose flour

• 1 cup (200 g) granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon table salt

• ½ cup (113 g) unsalted butter, melted

• ½ cup (105 g) sourdough discard

• ¾ cup (180 g) plain full-fat Greek yogurt

• 1 large egg (room temperature preferred)

• 1 teaspoon vanilla extract

• 1 ½ cups (210 g) fresh blueberries

• Granulated sugar for topping (optional)

Instructions

1. Preheat the oven:
   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.

2. Mix dry ingredients:
   In a large mixing bowl, whisk together the flour (187 g), sugar (200 g), baking powder (2 tsp), baking soda (½ tsp), and salt (½ tsp) until well combined.

3. Mix wet ingredients:
   In a separate bowl, whisk together the melted butter (113 g), sourdough discard (105 g), Greek yogurt (180 g), egg, and vanilla extract (1 tsp) until smooth.

4. Combine wet and dry ingredients:
   Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can result in dense muffins.

5. Add the blueberries:
   Gently fold in the fresh blueberries (210 g) using a spatula, being careful not to break them up too much.

6. Scoop the batter:
   Divide the batter evenly among the muffin cups, filling each about ¾ full. If you like, sprinkle a little granulated sugar on top of each muffin for a sweet, crunchy topping.

7. Bake:
   Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. Keep an eye on them near the end to ensure they don’t over-bake.

8. Cool and serve:
   Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

Tips for Success

• Use fresh blueberries: Frozen blueberries can bleed into the batter and make the muffins a bit soggy. Fresh berries give the best texture and color.

• Room temperature ingredients: For the best results, make sure your egg and yogurt are at room temperature before mixing. This helps the batter come together more easily.

• Don’t overmix: Mix the batter just until everything is combined. Overmixing can result in dense, tough muffins.

• Optional topping: Adding a sprinkle of sugar on top before baking gives the muffins a nice crunch and a little extra sweetness.

Frequently Asked Questions

• Can I use sourdough starter instead of discard?
  Yes, if you have an active sourdough starter, you can use it instead of discard.

• Can I freeze these muffins?
  Absolutely! Once the muffins have cooled, store them in an airtight container or freezer bag. They can be frozen for up to 3 months. To reheat, just microwave for 20-30 seconds or bake at 350°F (175°C) for 5-10 minutes.

• Can I use a different type of fruit?
  Yes! Feel free to swap the blueberries for other fruits like raspberries, blackberries, or even chopped apples. Adjust the baking time slightly depending on the fruit used.

Serving Suggestions

These muffins are delicious on their own, but they also pair well with a cup of coffee or tea for a simple breakfast or afternoon snack. Serve them with a dollop of butter or a drizzle of honey for extra indulgence.

Estimated Nutritional Information (Per Muffin)

• Calories: 270

• Protein: 3g

• Carbs: 38g

• Fat: 13g

• Fiber: 1g

These Sourdough Discard Blueberry Muffins are a simple and delicious way to use up your sourdough discard, and they’re a treat that the whole family will enjoy. Let me know how they turn out, and feel free to tag me on social media when you try them!