Simple Sourdough Blueberry Muffins
Delicious sourdough blueberry muffins are fast and easy with this recipe. Less than 5 minutes to throw together, uses fresh or frozen blueberries, and it uses sourdough discard OR active starter! Perfect for busy weekday mornings or more leisurely weekend breakfasts.
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 163 kcal
1½ cups all purpose flour ½ cup sourdough starter 1 teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt ½ cup milk 4 Tablespoons melted butter ⅓ cup brown sugar ⅓ cup white sugar ½ teaspoon vanilla extract 1 large egg 1 cup fresh or frozen blueberries
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Preheat oven to 350℉.
Prepare muffin tin by greasing cups or using paper liners.
In a large bowl, stir together the flour, baking powder, baking soda, salt, and the sugars.
In a small bowl, add starter, milk, egg, melted butter, and vanilla and whisk together.
Now add the sourdough mixture to the dry ingredients. Whisk until well combined.
Toss frozen blueberries in 2 Tablespoons of flour and mix just until combined. If you're using fresh blueberries, just toss them in.
Divide the batter evenly between the 12 prepared muffin cups.
Bake in preheated oven for 20-25 minutes until browned on top.
After baking, remove them from the muffin pan, split them open, and butter them.
Put them in a cloth lined basket to keep them warm for serving. If you are going to serve them later, just put them on a wire rack to cool.
Serving: 1 muffin Calories: 163 kcal Carbohydrates: 27 g Protein: 3 g Fat: 5 g Saturated Fat: 3 g Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 1 g Trans Fat: 0.2 g Cholesterol: 25 mg Sodium: 403 mg Potassium: 56 mg Fiber: 1 g Sugar: 8 g Vitamin A: 160 IU Vitamin C: 1 mg Calcium: 43 mg Iron: 1 mg
Keyword sourdough blueberry muffin, discard starter