Sourdough Discard Blueberry Muffins
Easy and delicious way to use up that sourdough discard!
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!
