Easy, simple, and delicious! These sourdough discard blueberry muffins are the perfect breakfast muffins the whole family will love!
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Using up sourdough discard..
Have sourdough discard that you don’t want to waste but don’t know what to do with? Look no further, these sourdough discard blueberry muffins are the perfect way to use some of that discard! Personally, this is my go to recipe whenever I don’t want to throw away my sourdough discard.
What you will need
For starters, you will obviously need sourdough starter discard. Honestly, I got mine from a friend because after multiple attempts at starting my own, I failed and became impatient haha. However, if you would like to start your own, I recommend starting here.
Also, while you don’t HAVE to, I do recommend weighing all ingredients in grams on a kitchen scale rather than using measuring cups. I have found this to be easier + more exact when measuring. It can easy to add not enough or a little too much when using measuring cups. It also adds more to the list of things to clean afterwards!
Dry Ingredients
- 2 cups or 240 grams of unbleached all purpose flour
- 1 cup or 200 grams of granulated sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 tablespoon of cornstarch
- Zest of 1 medium lemon
- 1 cup or 150 grams of fresh or frozen blueberries
Wet Ingredients
- 8 tablespoons or 113 grams of butter, melted
- 2 large eggs, room temp
- 1/2 cup or 125 grams of sourdough starter discard
- 3 tablespoons or 45 grams of plain greek yogurt
- 1 teaspoon or 5 grams of vanilla extract
Crumble Topping
- 3 tablespoons or 45 grams of melted butter
- 1/2 cup or 100 grams of granulated sugar
- 1/2 cup or 60 grams of all purpose flour
Materials
- Large mixing bowl
- Small mixing bowl
- Muffin tin (12 count)
- Muffin tin liners
Sourdough Discard Blueberry Muffins
Equipment
- 1 12 count muffin tin
Ingredients
- 2 cups unbleached all purpose flour 240 grams
- 1 cup granulated sugar 200 grams
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp cornstarch
- 1/2 tsp salt
- 1 zest of small/medium lemon
- 1 cup fresh or frozen blueberries 150 grams
Wet Ingredients
- 8 Tbsp butter, melted 113 grams
- 2 large eggs room temp
- 1/2 cup sourdough starter discard 125 grams
- 3 Tbsp Greek yogurt 45 grams
- 1 tsp vanilla
Crumb Topping
- 3 Tbsp butter, melted 45 grams
- 1/2 cup granulated sugar 100 grams
- 1/2 cup all purpose flour 60 grams
Instructions
Make crumb topping
- In a small mixing bowl, mix melted butter, sugar, and flour until it becomes a crumble texture. Set aside.
Preheat Oven to 350 F
- Line muffin pan with liners or grease with butter to prevent muffins from sticking.
Mix Dry Ingredients
- In large mixing bowl, mix flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt. Next, toss in blueberries. Set aside.
Mix Wet Ingredients
- In a separate mixing bowl, whisk all wet ingredients together until smooth.
- Add the wet ingredients to dry ingredients and stir with wooden spoon or spatula until well combined.
- Spoon the batter evenly into the muffin tin and add crumble topping to the top.
- Bake the muffins for about 30-35 minutes or until toothpick inserted into the center comes out clean. Enjoy!
