Sourdough blueberry muffins

These sourdough blueberry muffins have an incredible texture and flavor thanks to sourdough discard! My recipe takes just 30 minutes from start to finish and makes a dozen beautiful muffins.

Course Bread, Breakfast, muffins, quick bread

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 244kcal

Author Sam Merritt

Equipment

Ingredients

1 ½ cups (187 g) all-purpose flour
1 cup (200 g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
½ cup (113 g) unsalted butter melted
½ cup (105 g) sourdough discard
¾ cup (180 g) sour cream or plain full-fat Greek yogurt
1 large egg room temperature preferred
1 teaspoon vanilla extract
1 ½ cups (210 g) fresh blueberries
Granulated sugar for topping optional

Instructions

Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners. Set aside.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
1 ½ cups (187 g) all-purpose flour, 1 cup (200 g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon table salt
In a separate mixing bowl, whisk together melted butter, sourdough discard, sour cream, egg, and vanilla extract until ingredients are evenly mixed.
½ cup (113 g) unsalted butter, ½ cup (105 g) sourdough discard, ¾ cup (180 g) sour cream, 1 large egg, 1 teaspoon vanilla extract
Add wet ingredients to dry and use a spatula to gently fold together. Once batter is about 50% combined, add blueberries and continue to mix, gently, until blueberries are well-distributed and batter is just combined. Do not over-mix or muffins will be dense and dry.
1 ½ cups (210 g) fresh blueberries
Evenly divide batter into prepared muffin tin. If desired, sprinkle with granulated sugar.
Granulated sugar for topping
Transfer to center rack of 425F (220C) oven and bake for 8 minutes, then, without opening the oven door, decrease oven temperature to 350F (175C) and bake for 12 minutes longer/until muffins are baked through. The tops will be beginning to turn a light golden brown and a toothpick inserted in the center should come out clean or with moist crumbs.
Allow muffins to cool for 10 minutes in the muffin tin before carefully removing to a cooling rack to cool completely.

Notes

Blueberries

Frozen blueberries will work but may streak your batter blue/purple. I typically thaw and drain the berries before using.

Storing

Store in an airtight container at room temperature for up to 3 days. Muffins may also be tightly wrapped (after cooling) and frozen for up to 3 months.

Nutrition