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Sourdough Blueberry Muffins

Sourdough Blueberry Muffins: Tangy Goodness in Every Bite

Delightful Sourdough Blueberry Muffins made with sourdough discard for a tasty treat that’s both easy and customizable.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Provides structure and tenderness
  • 2 teaspoons baking powder Acts as the primary leavening agent
  • 1 teaspoon salt Enhances flavor
  • 1 teaspoon baking soda Balances acidity from yogurt and sourdough
  • 2 large eggs Make sure they're at room temperature
  • 1 cup granulated sugar Sweetens muffins
  • 1 cup plain yogurt Can be substituted with sour cream
  • 1 cup sourdough starter discard Key for flavor
  • 1/4 cup vegetable oil Keeps muffins moist
  • 1/2 cup whole milk Any milk or plant-based alternative works
  • 1 teaspoon vanilla extract Provides depth of flavor
  • 1 cup blueberries Use fresh or frozen
Optional Toppings
  • 1/4 cup oats or nuts Sprinkle on top before baking
  • 1 cup powdered sugar or glaze Drizzle for extra sweetness

Equipment

  • Oven
  • Muffin tin
  • Mixing Bowls
  • whisk
  • spatula
  • Paper liners

Method
 

Instructions
  1. Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
  2. In a mixing bowl, whisk together flour, baking powder, salt, and baking soda.
  3. In a separate bowl, whisk eggs and sugar until light and fluffy; then add yogurt, sourdough discard, vegetable oil, milk, and vanilla.
  4. Pour the wet mixture into the dry ingredients and mix gently until just combined; fold in blueberries.
  5. Portion the batter into the lined muffin cups, filling almost to the top.
  6. Bake for 18-22 minutes until golden and a toothpick comes out clean.
  7. Allow the muffins to cool in the pan for about 10 minutes before transferring to a wire rack.
  8. Enjoy muffins fresh; store in an airtight container at room temperature or refrigerate.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Use unfed sourdough discard for the best flavor. Avoid defrosting frozen blueberries to maintain batter color.

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