Sourdough Blueberry Muffins

My sourdough blueberry muffins are ready in under 45 minutes, with sourdough discard adding extra flavor, tender crumb, and juicy berries.

👥 12 Servings⏱️ Prep & Cook: 37 min⏳ Prep: 15 min🔥 Cook: 22 min👤 Gemma Stafford📖 biggerbolderbaking

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🥘 Ingredients

Check off ingredients as you prepare them:

To Make the Sourdough Muffins

Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. Set aside.

In a large bowl, stir together the flour, baking powder, salt and baking soda. Set aside.

baking powder2 teaspoonssalt1 teaspoon

In a separate large bowl, whisk the eggs, sugar, yogurt, sourdough starter discard, oil, milk and vanilla extract.

large eggs (, at room temperature)2vanilla extract1 tablespoon

Combine the wet and dry ingredients until just mixed, then gently fold in the blueberries.Divide the batter evenly among the muffin cups.

To Bake the Sourdough Muffins

Bake for ⏱️ 18-22 minutes, until lightly golden and a toothpick inserted into the center of a muffin comes out clean.

Let cool in the pan for ⏱️ 10 minutes, then transfer to a wire rack to cool completely.

Best enjoyed the day they are baked! Store leftovers in an airtight container at room temperature for 2 days or in the refrigerator for 5 days.