Description

These healthy blueberry sourdough muffins are a fantastic way to kickstart your day or enjoy a wholesome snack. They’re wonderfully low in sugar, making them a guilt-free treat that still satisfies your sweet tooth. This recipe is designed for ease and speed, using sourdough discard to add a lovely depth of flavor without the need for active sourdough starter. You’ll love how quickly these muffins come together, perfect for those busy mornings or when you need a delicious baked good in a hurry. Get ready to enjoy tender, flavorful muffins bursting with juicy blueberries, all made with minimal fuss.

Ingredients

Scale

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sourdough discard (unfed, straight from the fridge)

1/2 cup milk (any kind)

1/4 cup melted unsalted butter

1 large egg

1 teaspoon vanilla extract

1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)

Instructions

1. Preheat your oven to 375 F (190 C). Line a 12-cup muffin tin with paper liners or grease it thoroughly with non-stick spray.

2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are evenly distributed.

3. In a separate medium bowl, whisk together the sourdough discard, milk, melted butter, egg, and vanilla extract until well combined and smooth.

4. Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix the batter; a few lumps are perfectly fine. Overmixing can lead to tough muffins.

5. Gently fold in the blueberries. If using frozen blueberries, add them directly from the freezer. Stir just enough to distribute them throughout the batter without crushing them.

6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. For a little extra visual appeal, you can sprinkle a few extra blueberries on top of each muffin before baking.

7. Bake for 20-25 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.

8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: breakfast
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 muffin

Keywords: blueberry, sourdough, muffins, healthy, breakfast, snack, low sugar, discard, easy, quick