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Sourdough Blueberry Muffins

Sourdough Blueberry Muffins That Will Brighten Your Morning

Delightful Sourdough Blueberry Muffins that transform sourdough discard into a fluffy breakfast treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Whole wheat flour can be swapped for a fiber boost.
  • 1 tablespoon baking powder No substitutions.
  • 0.5 teaspoon salt Absolutely necessary.
  • 0.5 teaspoon baking soda No replacements.
  • 2 large eggs Consider flax eggs for a vegan alternative.
  • 0.75 cup granulated sugar Coconut sugar is a healthier substitution.
  • 0.5 cup plain yogurt Dairy-free yogurt works too.
  • 1 cup sourdough starter discard Can be replaced with equal parts yogurt or applesauce.
  • 0.33 cup vegetable oil Melted coconut oil is a flavorful alternative.
  • 0.5 cup whole milk Any non-dairy milk will work perfectly.
  • 1 teaspoon vanilla extract It’s a non-negotiable ingredient.
  • 1 to 1.5 cups blueberries Use fresh or unfrozen for the best results.

Equipment

  • Oven
  • mixing bowls
  • Muffin tin
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Sourdough Blueberry Muffins
  1. Preheat your oven to 350°F (180°C) and line the muffin tin with paper liners.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of salt, and ½ teaspoon of baking soda until well combined.
  3. In another bowl, whisk together 2 large eggs, ¾ cup of granulated sugar, ½ cup of plain yogurt, 1 cup of sourdough starter discard, ⅓ cup of vegetable oil, ½ cup of whole milk, and 1 teaspoon of vanilla extract until smooth and creamy.
  4. Gently pour the wet ingredients into the bowl of dry ingredients and stir until just combined.
  5. Fold in 1 to 1.5 cups of blueberries gently to distribute them throughout the batter.
  6. Fill each muffin cup about two-thirds full with the batter.
  7. Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
  8. Let the muffins cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Perfect alongside honey butter or fresh fruit salad. Store in an airtight container for optimal freshness.

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