The Best Sourdough Discard Blueberry Muffins
Looking for a delicious recipe to make with sourdough starter? Try these sourdough blueberry muffins! They're so fluffy and quick & easy to make!
Servings: 6 muffins
Calories: 554kcal
Equipment
- Jumbo Muffin Pan
- Muffin liners
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
Ingredients
- 2 cups (250 g) all-purpose flour weighed in grams (see metric tab) or spooned & leveled
- ¾ cup (150 g) granulated sugar
- 1 tablespoon (12 g) baking powder
- ½ teaspoon (3 g) salt
- 1½ cups blueberries fresh or frozen
- 2 large eggs room temperature
- ½ cup (118.29 ml) vegetable oil or other neutral oil
- ¼ cup (59.15 ml) whole milk room temperature
- ½ cup (120 g) sour cream room temperature
- 1½ teaspoons vanilla extract
- ½ cup (130 g) sourdough discard room temperature
- ¼ cup (50 g) demerara sugar optional, for topping
Instructions
- Preheat oven to 425°F and fill a jumbo muffin pan with parchment liners (or coat with non-stick spray)
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Toss in the blueberries.
- In a medium bowl, mix together the eggs, vegetable oil, milk, sour cream, vanilla extract and sourdough discard.
- Gently fold the wet ingredients into the dry ingredients just until the flour streaks disappear.
- Fill the muffin liners ¾ full with batter and then sprinkle demerara sugar on top (optional).
- Bake jumbo muffins at 425°F for 6 minutes and then reduce the temperature to 375°F and continue baking until a toothpick comes out clean (about 15-20 more minutes; 21-26 minutes total).
Notes
Measuring Flour: For best results, weigh the flour in grams using a scale (see metric tab in recipe card above). If you're using measuring cups, use the spoon and level method.
Sourdough Discard: This is the part of the sourdough starter that does not get fed. Fed sourdough starter can be used but is not recommended as it may yield muffins with a floury flavor.
Storage: Store muffins in an airtight container at room temperature for 3 days or in the freezer for 1 month.
Regular Muffins: Distribute the batter between 12-14 regular muffin liners and bake at 375°F for about 13-18 minutes.
Mini Muffins: Bake 24-28 mini muffins at 350°F for 10-15 minutes.
Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 554kcal | Carbohydrates: 77g | Protein: 8g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 441mg | Potassium: 140mg | Fiber: 2g | Sugar: 38g | Vitamin A: 246IU | Vitamin C: 4mg | Calcium: 169mg | Iron: 3mg
