These delicious sourdough blueberry muffins are a perfect way to use up your sourdough starter discard. They are light, fluffy, and packed with juicy blueberries, making them an ideal breakfast or snack option.
Preparation time
15min
Cooking time
25min
Ingredients
12 Servings
- 240 g all-purpose flour
- 10 g baking powder
- 150 g blueberries
- 1 egg
- 120 ml milk
- 1 g salt
- 120 g sourdough starter
- 150 g sugar
- 60 g unsalted butter
- 5 ml vanilla extract
Directions
Step 1
Preheat your oven to 200°C (400°F) and line a muffin tin with paper liners.
Step 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3
In a separate bowl, mix the sourdough starter, milk, egg, melted butter, and vanilla extract until well combined.
Step 4
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Step 5
Gently fold in the blueberries.
Step 6
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Step 7
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.