sourdough blueberry muffins
These sourdough blueberry muffins are a delightful blend of tangy sourdough discard and sweet blueberries, resulting in a tender, moist, and delicious treat perfect for any time of day. This easy blueberry muffins with sourdough discard recipe uses simple ingredients and offers a wholesome twist with yogurt for extra moisture, making it the best blueberry muffins recipe you’ll ever try.
Ingredients
- ½ cup whole wheat flour
- ½ cup sourdough starter discard
- ½ cup plain yogurt
- ½ cup 2% milk
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ cups all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup canola oil
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- 1 ½ cups fresh blueberries
Instructions
- In a large bowl, mix the whole wheat flour, sourdough discard, yogurt, milk, baking powder, and baking soda to create the starter sponge. Cover and let it sit at room temperature for 2 to 3 hours.
- Preheat your oven to 375°F (190°C). Lightly grease two jumbo 6-cup muffin tins or line them with paper liners.
- In a medium bowl, whisk together the all-purpose flour, cinnamon, and salt.
- In the starter sponge, whisk in the canola oil, sugar, eggs, vanilla extract, and lemon zest until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined—be careful not to overmix.
- Gently fold in the fresh blueberries, ensuring they are distributed evenly throughout the batter.
- Scoop the batter evenly into the prepared muffin tins, filling each about two-thirds full.
- Bake for 25 to 30 minutes or until the muffins are golden on top and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Pro Tip: When shopping for blueberries, look for plump, firm berries with a deep, even color. Avoid any that appear wrinkled or mushy.