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blueberry muffins

Sourdough Discard Blueberry Muffins

Easy and delicious way to use up that sourdough discard!
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 12
Course: Breakfast, Brunch, Snack
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 1 12 count muffin tin

Method
 

Make crumb topping
  1. In a small mixing bowl, mix melted butter, sugar, and flour until it becomes a crumble texture. Set aside.
Preheat Oven to 350 F
  1. Line muffin pan with liners or grease with butter to prevent muffins from sticking.
Mix Dry Ingredients
  1. 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
  1. In a separate mixing bowl, whisk all wet ingredients together until smooth.
  2. Add the wet ingredients to dry ingredients and stir with wooden spoon or spatula until well combined.
  3. Spoon the batter evenly into the muffin tin and add crumble topping to the top.
  4. Bake the muffins for about 30-35 minutes or until toothpick inserted into the center comes out clean. Enjoy!