sourdough discard blueberry muffin recipe
The Best sourdough discard blueberry muffin recipe
I have been making these sourdough discard blueberry muffins for years and they are a favorite in my house. This recipe is a perfect way to use up that extra sourdough starter you have sitting in the fridge instead of throwing it away. The muffins come out tender and moist with bursts of sweet blueberries in every bite and my kids ask for them all the time for breakfast or as an after school snack. I love that they have a little tang from the sourdough which balances the sweetness and they are lower in sugar than regular muffins so I feel good about serving them to my family. These muffins are great for weekend brunches or for packing in lunchboxes and they always disappear fast at our house.
Sourdough Discard Blueberry Muffins
These moist and tender muffins use up your sourdough discard and are packed with fresh blueberries. They have a subtle tang from the starter that pairs perfectly with the sweet fruit.
🥘Ingredients
For the Muffins
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sourdough Discard Blueberry Muffins Works
These sourdough discard blueberry muffins are a simple and reliable recipe that I turn to again and again. They are perfect for using up leftover starter and they always get compliments at family gatherings or brunch. I hope you enjoy making them as much as my family does.
❓ Frequently Asked Questions About Sourdough Discard Blueberry Muffins
1. Can I use frozen blueberries instead of fresh?
Yes you can use frozen blueberries. Do not thaw them before adding to the batter. Toss them in a little flour just like you would with fresh ones to prevent them from sinking to the bottom.
2. My sourdough discard is straight from the fridge. Do I need to bring it to room temperature?
You can use it straight from the fridge. The batter will still come together fine. If you prefer you can let it sit on the counter for 15 minutes but it is not necessary.
3. Can I make these muffins gluten free?
I have not tested this recipe with gluten free flour. If you try it use a 1 to 1 gluten free baking flour blend. The texture may be slightly different.
4. How do I store these muffins and how long do they last?
Store them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. Just wrap them well in plastic wrap and place in a freezer bag.
5. Why are my muffins dense or not rising?
Make sure your baking powder and baking soda are fresh. Also do not overmix the batter. Overmixing can develop the gluten and make the muffins tough and dense. Mix just until the flour is incorporated.
