Breads & Bakingbrokenovenbaking5.0
Blueberry Sourdough Discard Muffins
Looking for a delicious recipe to make with sourdough starter? Try these sourdough blueberry muffins! They're so fluffy and quick & easy to make!
👥 6 Servings⏱️ Prep & Cook: 42 min⏳ Prep: 20 min🔥 Cook: 23 min👤 Kayla Burton📖 brokenovenbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat oven to 425°F and fill a jumbo muffin pan with parchment liners (or coat with non-stick spray)
2
In a large bowl, whisk together the flour, sugar, baking powder and salt. Toss in the blueberries.
baking powder1 tablespoon
3
In a medium bowl, mix together the eggs, vegetable oil, milk, sour cream, vanilla extract and sourdough discard.
large eggs (room temperature)2
4
Gently fold the wet ingredients into the dry ingredients just until the flour streaks disappear.
5
Fill the muffin liners ¾ full with batter and then sprinkle demerara sugar on top (optional).
6
Bake jumbo muffins at 425°F for ⏱️ 6 minutes and then reduce the temperature to 375°F and continue baking until a toothpick comes out clean (about 15-20 more minutes; ⏱️ 21-26 minutes total).
Nutrition Facts
calories
554 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
2 g
sugar Content
38 g
sodium Content
441 mg
protein Content
8 g
trans Fat Content
1 g
cholesterol Content
75 mg
carbohydrate Content
77 g
saturated Fat Content
5 g
unsaturated Fat Content
17 g
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