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Sourdough Blueberry Muffins

Sourdough Blueberry Muffins That Will Brighten Your Morning

Enjoy these Sourdough Blueberry Muffins, a delightful breakfast treat bursting with flavor and made from sourdough discard.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Substitute with whole wheat flour for added fiber.
  • 2 teaspoons Baking powder Ensure freshness for best results.
  • 0.5 teaspoon Salt Essential for overall taste.
  • 0.5 teaspoon Baking soda Crucial for lift.
  • 2 Large eggs Can use flax eggs for a vegan option.
  • 1 cup Granulated sugar Can substitute with coconut sugar for a healthier option.
  • 0.5 cup Plain yogurt Greek yogurt or dairy-free yogurt can also be used.
  • 1 cup Sourdough starter discard Equal parts yogurt or applesauce can substitute.
  • 0.33 cup Vegetable oil Use melted coconut oil for a flavored twist.
  • 0.5 cup Whole milk Any non-dairy milk is an acceptable substitute.
  • 1 teaspoon Vanilla extract Use pure extract for best results.
  • 1 to 1.5 cups Blueberries Fresh or frozen can be used without thawing.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions for Sourdough Blueberry Muffins
  1. Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together flour, baking powder, salt, and baking soda.
  3. In another bowl, whisk together eggs, sugar, yogurt, sourdough discard, oil, milk, and vanilla extract until smooth.
  4. Gently fold wet ingredients into dry mixture and then fold in blueberries until just combined.
  5. Fill each muffin cup about two-thirds full with batter.
  6. Bake for 18 to 22 minutes or until a toothpick comes out clean.
  7. Remove from the oven and let cool for about 10 minutes in the pan before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

Ensure your eggs are at room temperature for best results. Avoid overmixing for a light texture.

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