Sourdough Discard Blueberry Muffins

Jenn Dynys
by Jenn Dynys
3 dozen
30 min

Sourdough Blueberry Muffins are a yummy way to use up some extra starter or some sourdough discard. These muffins don’t have an overwhelming sourdough taste, just a bit more depth of flavor! Your kids may not even know you added sourdough!

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Sourdough Discard Blueberry Muffins are a yummy way to use up some extra starter or some sourdough discard. These muffins don't have an overwhelming sourdough taste, just a bit more depth of flavor!

Sourdough Discard Recipes

Isn’t it nice to have a few recipes that you can sneak in some sourdough discard? I have a couple of those here on the blog. The truth is you can add some sourdough starter or discard to nearly any quick bread recipe that you have. I usually just delete one cup of flour and replace it with one cup of discard. I also decrease the liquid by about 1/2 cup.

Here are a couple of the recipes that I have here.



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Sourdough Discard Blueberry Muffins

This makes a fairly large batch of muffins. Around three dozen.


Ingredients

  • 4 1/2 cups whole wheat or white flour
  • 1 1/2 cups sourdough starter or discard
  • 1 1/3 cup sugar
  • 8 tsp baking powder
  • 1 tsp salt
  • 4 eggs
  • 2 1/4 cups milk
  • 1 cup coconut oil or butter
  • 3 1/4 cups frozen or fresh blueberries
  • 1/4 cup extra sugar for sprinkling on top


Directions

To start, mix the dry ingredients and then add in the starter, eggs, milk, and oil. Mix well, about a minute or two. The batter will be fairly stiff. Gently mix in the blueberries, don’t overmix as your batter will turn purple! Grease or spray your muffin pans.

Next, fill the muffin pans 3/4 way full, and then sprinkle the top with sugar. Bake at 400 degrees for 20 minutes.

I love my KitchenAid mixer

Lastly, remove the pans from the oven and let them cool for about 5 minutes before you remove them from the pan. Don’t leave them in any longer as they are more likely to stick.

Blueberry muffins are one of our favorite things to have on Saturday morning! These come together so quickly and they are delicious! Plus with the whole wheat flour and the sourdough, you are serving your family a nutritious treat!

Also, feel free to switch out the blueberries for raspberries, blackberries, or gooseberries! Whatever sounds good!

I hope you enjoy them!

sourdough discard muffins
Sourdough Discard Blueberry Muffins
Recipe details
  • 3  dozen
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients

  • 4 1/2 Cups Flour I use Prairie Gold White Whole Wheat
  • 3 1/3 Cups Sugar I use organic evaporated cane sugar
  • 2 TBS Baking Powder
  • 1 Tsp Salt
  • 1 1/2 cups Sourdough Starter or Discard
  • 4 Eggs
  • 2 1/4 cup Milk
  • 1 cup Coconut Oil or Melted Butter
  • 3 1/4 cup Blueberries Frozen or Fresh
Instructions

Preheat the oven to 400°Mix all dry ingredients, flour, sugar, baking powder, and salt. Add in the sourdough discard, eggs, milk, coconut oil, or melted butter. Mix well for a minute or two.Gently fold in the blueberries, I still use my stand mixer, I just set it to stir and watch it. If you overmix, the berries will break and the batter will be purple. Grease, spray or line your muffin pans. Fill the cups 3/4 of the way full. Sprinkle the tops with the extra sugar.Bake at 400° for 20 minutes. Check at 18 minutes and make sure they aren't getting too brown.Let cool for a few minutes before removing them from the pans.
Jenn Dynys
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