Blueberry Sourdough Discard Muffins
Back again today with another great sourdough muffin recipe! Muffins are quite popular in our house so I am constantly baking and creating new recipes. My kids favorite by far is my blueberry sourdough discard muffins. They are sweet and tart with bursts of amazing blueberry flavor. You can use frozen or fresh blueberries which makes these easy to make any time of year!
These sourdough blueberry muffins are a great way to use up your sourdough discard or sourdough starter and create an amazing breakfast or snack for yourself and/or your family.
These blueberry sourdough muffins are soft and tender with an amazing flavor. My kids love it when I add a spoonful of cream cheese to the top of the muffin before baking. It adds a touch of tangy creaminess. You could sweeten the cream cheese, but I leave it as is. You could also add a streusel to the top of the muffins or sprinkle some sugar, but once again, I keep it simple most of the time.
The total time it takes to make this sourdough blueberry muffin recipe is about 30 minutes. Once the muffins are out of the oven, I like to cool them on a wire rack until cooled. My kids can rarely wait that long and usually eat them warm.
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Get my blueberry sourdough discard muffins recipe below!
Blueberry Sourdough Discard Muffins
Ingredients
- 1/2 cup avocado oil can use butter or coconut oil
- 2 large eggs
- 1 cup sourdough discard (or starter)
- 1/2 cup sugar
- 1 tsp vanilla extract
- 3/4 tsp salt
- 1 1/2 cup all purpose flour
- 1/2 cup milk
- 1/2 tsp baking powder
- 1 tsp baking soda
- 2 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350 degrees F
- Start with your wet ingredients: Add your melted butter, eggs, salt, sugar, vanilla, milk and sourdough discard to a large mixing bowl and stir it well with a wooden spoon or whisk. You can also use a stand mixer. Just remember not to overmix your batter.
- Next add your dry ingredients: Add the flour, baking powder and baking soda. Use a wooden spoon to mix the flour mixture in. Fold your blueberries into the batter. Do not overmix. Mix until just combined.
- Spray your muffin pan with non stick spray, or use muffin liners/ paper liners.
- Fill the muffin tins about 2/3 to 3/4 full. Add a couple blueberries to the top if you desire. Another option is to add a spoon full of cream cheese to the top of the muffin batter before baking. This is the way my kids like them.
- Bake in the oven for 15-20 minutes or until the tops begins to get golden brown.
- Take them out of the oven and let them cool before removing from the muffin tins.
- Enjoy!
- Store any leftover in a airtight container, or freeze them in a ziplock bag for later! You can reheat them one at a time in the air fryer or let them defrost on their own.
You can store these muffins in an airtight container at room temperature or in the fridge.
Other Variations for these muffins
You can add other fruits to these muffins if you so desire
More Sourdough Recipes
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