Sourdough Discard Blueberry Muffins

Tender, lightly tangy blueberry muffins made with sourdough discard and baked until golden around the edges. Folding the berries in gently helps keep them whole and evenly distributed.

Prep: 12 min · Cook: 20 min · Yield: 12 · Method: Oven

Ingredients

• 1 cup sourdough discard
• 2 cup all-purpose flour
• 0.75 cup granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 1 large egg
• 0.5 cup milk
• 0.5 cup vegetable oil
• 1.5 cups blueberries

Cooking instructions

1. Heat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease it. (about 5 min) — 375°F
2. Whisk the flour, sugar, baking powder, and salt in a medium bowl. (about 2 min)
3. In a large bowl, whisk the sourdough discard, egg, milk, and oil until smooth. (about 2 min)
4. Add the dry ingredients to the discard mixture and stir just until no dry flour remains. Do not overmix. (about 2 min)
5. Gently fold the blueberries into the batter. Divide the batter evenly among the muffin cups. (about 2 min)
6. Bake for 18 to 22 minutes, until the tops are lightly golden and a tester inserted in the center of a muffin comes out clean or with a few moist crumbs. (about 20 min) — 375°F
7. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool further. (about 5 min)