Sourdough Discard Blueberry Muffins

Heather Thomas

5 from 5 votes

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Prep Time 20

Cook Time 24

Course Breakfast

Cuisine American

Servings muffins

Calories 296 kcal

Equipment

Muffin tin

Ingredients

Crumb Topping

2 Tablespoons unsalted butter melted
½ cup sugar
¼ cup all-purpose flour
pinch fine sea salt

Muffins

2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
8 Tablespoons unsalted butter melted
2 large eggs room temperature
½ cup sourdough starter discard
2 Tablespoons milk
¼ cup plain Greek yogurt room temperature
1 teaspoon vanilla extract
1 cup blueberries fresh or frozen

Instructions

Prepare Crumb Topping

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

Preheat the oven to 350°F. Prepare a 12 count muffin tin with muffin liners or spray with nonstick spray.
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.
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.
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.
Scoop the muffin batter into the muffin pan, making 12 large muffins. Sprinkle the crumb topping generously over each muffin.
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.

Video

Notes

You can make the muffin batter ahead of time and refrigerate overnight.
Store muffins in an airtight container for up to 3 days.
Muffins can be wrapped and frozen for up to 2 months.

Nutrition

Serving: 1muffinCalories: 296kcalCarbohydrates: 47gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 53mgSodium: 227mgPotassium: 55mgFiber: 1gSugar: 26gVitamin A: 338IUVitamin C: 1mgCalcium: 55mgIron: 1mg

Keyword muffins

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