Blueberry Muffins with Sourdough Discard
Light, tender muffins bursting with fresh blueberries, utilizing sourdough discard for a satisfying bake.
Ingredients
Wet ingredients
- 1 cup sourdough discard
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry ingredients
- 1 1/2 cups all-purpose flour Measure by spooning into the cup and leveling.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Sweetener & add-ins
- 1/2 cup sugar
- 1 cup fresh blueberries Toss in a tablespoon of flour to prevent sinking.
Spices (optional)
- 1/2 teaspoon cinnamon Optional for added flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the sourdough discard, sugar, vegetable oil, eggs, and vanilla until smooth.
Mixing
- In a separate bowl, whisk the flour, baking soda, salt, and cinnamon (if using) to combine.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined; do not overmix.
- Gently fold in the blueberries.
Baking
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan briefly, then transfer to a wire rack.
Notes
Store cooled muffins in an airtight container at room temperature for 2–3 days or freeze for longer.