Description
A tangy and sweet sourdough discard muffin recipe packed with juicy blueberries and a bakery-style high dome.
Ingredients
Scale
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup melted butter or oil
- 1/4 cup milk
- 1 tbsp vanilla extract
- 1.5 cups blueberries
Instructions
- Preheat oven to 425°F and line a muffin tin.
- Whisk flour, sugar, leavening agents, and salt in a large bowl.
- Whisk sourdough discard, egg, butter, milk, and vanilla in a separate bowl.
- Combine wet and dry ingredients until just mixed.
- Gently fold in blueberries.
- Fill muffin tins to the top.
- Bake at 425°F for 5 mins, then reduce to 375°F for 15-18 mins.
- Cool on a wire rack.
Notes
Reduces food waste by using sourdough discard, provides a tender crumb through natural fermentation, and offers a lower-glycemic alternative to standard muffins.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
Nutrition
- Calories: 245 kcal