Description
Moist and fluffy sourdough blueberry muffins made with either active starter or discard. These bakery-style muffins combine the tangy flavor of sourdough with sweet blueberries for a delicious breakfast or snack while reducing waste.
Ingredients
Instructions
1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
2. In a large bowl whisk flour, baking powder, baking soda, and salt.
3. In a medium bowl whisk oil or melted butter, sugar, eggs, yogurt or buttermilk, and vanilla extract.
4. Fold sourdough starter or discard into the wet ingredients until combined.
5. Pour wet ingredients into dry ingredients and stir until just combined.
6. Toss blueberries with a teaspoon of flour then gently fold into the batter.
7. Let batter rest for 15 minutes if desired.
8. Divide batter among muffin cups, filling each three quarters full, and sprinkle sugar on top.
9. Bake for 20 to 23 minutes until golden and a toothpick inserted comes out clean.
10. Cool in the tin for 5 minutes then transfer muffins to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
Keywords: easy sourdough muffins, sourdough starter muffin recipes, sourdough discard blueberry, easy sourdough blueberry muffins, sourdough discard muffin recipes, sourdough blueberry muffins, blueberry muffins, sourdough muffins