Description
A delicious and tangy sourdough discard recipe featuring juicy blueberries and a buttery cinnamon crumb topping.
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 egg
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2 tsp vanilla extract
- 1.5 cups blueberries
- 1/2 cup brown sugar
- 1/2 cup flour (for topping)
- 4 tbsp cold butter
- 1 tsp cinnamon
Instructions
- Preheat oven to 400°F and line a muffin tin.
- Mix cold butter, brown sugar, flour, and cinnamon for the crumb topping; refrigerate.
- Whisk dry ingredients in one bowl and wet ingredients (including sourdough) in another.
- Gently fold wet into dry until just combined.
- Fold in blueberries and scoop into muffin tins.
- Top with crumb mixture and bake for 18-22 minutes.
Notes
Uses up sourdough discard, provides probiotic benefits from fermentation, and offers a perfect texture balance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 285 kcal