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–+ servings
side view of sourdough blueberry muffins with muffin paper on.
Emily Fuentes

Sourdough Blueberry Muffins

These delicious blueberry muffins work well with discard or active starter. Soft, moist, and delicious .
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Prep Time 10 minutes
Cook Time 22 minutes
Servings: 16 Muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 126
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ cup milk
  • ½ cup sourdough discard
  • ½ cup maple syrup
  • ¼ cup olive or avocado oil
  • 1 tsp vanilla extract
  • 1 egg
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ cups all purpose flour
  • ½ cup frozen blueberries (do not thaw)

Equipment

  • medium mixing bowl
  • whisk
  • muffin pan
  • liners optional if using silicone muffin pan

Method
 

  1. Preheat oven to 375°F.
  2. Whisk together the wet ingredients.
  3. Stir in the dry ingredients until just combined.
  4. Fold in blueberries.
  5. Fill muffin cups ¾ full.
  6. Bake 20–24 minutes.
  7. Cool for 5 minutes before serving.

Nutrition

Calories: 126kcalCarbohydrates: 20gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 11mgSodium: 168mgPotassium: 59mgFiber: 1gSugar: 7gVitamin A: 30IUVitamin C: 0.4mgCalcium: 54mgIron: 1mg

Notes

  • Use fresh or frozen blueberries.
  • Do not overmix the batter.
  • Store at room temperature for up to 3 days.
  • Freeze for up to 3 months.

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