Introduction
Hello sourdough lovers today we are going to make some soft, crispy sourdough discard blueberry muffins, you’re going to love this recipe because these muffins are light fluffy and packed with juicy blueberries, and has a slight tang which feels amazing and adds a unique flavor to the muffins, believe me, you’ll love it just give it a try
What is sourdough discard?
Sourdough discard is the part of the sourdough starter taken out during the feeding process. Instead of throwing it away, it can be incorporated into different baked goods such as coffee cake, sourdough discard blueberry muffins, and more, providing a slight tangy taste and adding moisture to your dishes.
Why you will love this recipe
- Do you know sourdough discard blueberry muffins are so moist and stay fresh for days, it’s a great breakfast, dessert or a mid-day treat with your coffee or tea, and you what is the best part, it’s simple guys, yes it is so simple to make but trust me you’ll love it.
- Instead of throwing away your sourdough starter,, you can make these tasty sourdough discard blueberry muffins which can also reduce your kitchen waste, but believe me these muffins are morebetter and more delicious than the ones bought from the store because you are making them at your home and you will have the control to add or remove anything from the recipe like you can reduce the sugar if you want because when you buy muffins from the market, you know they are full of unwanted ingredients so that’s a reason why should you make muffins at home..
- The acidity in the sourdough discard helps create a soft texture which can make your sourdough discard blueberry muffins more delicious and softer..
Equipment
If you want to buy one of these equipment then just click on the Blue text
Ingredients
- 1 ½ cups (187 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ½ cup (113 g) unsalted butter melted
- ½ cup (105 g) sourdough discard
- ¾ cup (180 g) sour cream or plain full-fat Greek yogurt
- 1 large egg at room temperature preferred
- 1 teaspoon vanilla extract
- 1 ½ cups (210 g) fresh blueberries
Instruction
- So first of all you need to preheat the oven to at least 425 F line a 10-12 muffin tin with paper and set aside.
- Then take a large mixing bowl and mix flour, baking powder, sugar, baking soda, and salt.
- After this, you need to take a separate descents size mixing bowl and you need to mix melted butter, sourdough discard, sour cream, vanilla extract, and egg and mix it well until the ingredients are fully combined.
- Then you need to add wet ingredients to dry ingredients and use a spatula to gently fold them together once the batter is 40-50% combined add blueberries and continue to combine, but you need to make sure that you don’t need to over mix it because overmixing can cause dense muffins.
- After the batter is eady divide it properly into mmuffin tins.
- Then transfer it to an oven rack at 425 F and bake it for like 7-8 min, here is an important point, so after 7-8 minutes you need to lower the temperature of the oven to like 350 F and bake it again for 10-12 minutes, you’ll notice the top of the muffins are getting light gold, it means the muffins are ready but if you want to make sure that the muffins are ready then insert an toothpick into the muffins and if turned out clean than you just need to allow them to cool for like 10 minutes and then serve them to your family and enjoy it..
Why use sourdough discard in sourdough discard blueberry muffins ??
- Reduce waste: We all know that Making sourdough discarded blueberry muffins with sourdough discard can reduce waste so why not use it it will help to use up leftover starters instead of throwing away you can make some delicious dishes like gh discarded doughnuts or sourdough discard brownies, sourdough discard coffee cake and more you can also check out on doughdelish.com
- Unique Flavor: Using sourdough discarded in blueberry muffins can make them unique and give a slight tang, making them more delicious, soft
- Easy: sourdough discard blueberry muffins are one of the easiest muffins to make because of the sourdough..
Nutritional information
- Calories: 244 kcal
- Protein : 3g
- Carbohydrates: 34g
- Fat: 6g
- Fiber: 1g
HelpFull Tips
- Coat Blueberries in flour: Here is why coating blueberries in a bit of flour prevents them from sinking to the bottom of the muffins while baking
- Don’t overmix: You need to mix the dry ingredients and wet ingredients until just combined, it will help to keep the muffins light and tender.
- Use fresh and Frozen Blueberries: Both work well in this recipe, if you are using frozen, so there is no need to thaw them before adding them to the batter.
How to store
- Room Temperature: If you want to store sourdough discard blueberry muffins so you can store them in an airtight container at room temperature for like up to 3 days,
- Freezing: To freeze, wrap the blueberry muffins in plastic wrap and then place them in a freezer-safe bag or container you can freeze these sourdough discard blueberry muffins for like up to 2-3 months.
Facts
- Zero waste: As we all know making blueberry muffins with sourdough discard is an eco-friendly practice because you are using something that would be thrown away, so instead of wasting it you can use it to make delicious recipes like sourdough discard tortilla, sourdough discard brownies, sourdough discard coffee cake and more
- Versatile: Do you know sourdough discard are so versatile, that you can use them in a very different variety of dishes, whether you’re making tacos, burritos or even using them as a pizza base.
- Healthier Option: I prefer to make blueberry muffins at home instead of buying them from the store because they are healthier, do you know that many muffins contain preservatives, additives,, and unhealthy fats, when you make sourdough discard blueberry muffins at home you control ingredients like you do not add unwanted artificial flavor
Conclusion
These Blueberry Muffins made with Sourdough Discard are a delightful, simple-to-create indulgence that will be enjoyed by all. The gentle hint from the throwaway combined with ripe, succulent blueberries forms a harmonious blend of tastes. No matter if you’re having them in the morning, as a quick bite, or after dinner, these recipes will be your favorite way to use your sourdough discard. Try them out, you could end up falling in love with this tasty variation of a traditional dish!
