Description
These bakery-style sourdough blueberry muffins are tall, fluffy, and bursting with juicy blueberries. The sourdough discard adds a tender crumb and tangy depth, making them a perfect breakfast or snack treat.
Ingredients
- 1 cup sourdough discard
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Coarse sugar for topping
Instructions
- Preheat oven to 375°F. Line a muffin tin with liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix sourdough discard, egg, milk, oil, and vanilla.
- Add wet ingredients to dry and stir until just combined. Gently fold in blueberries.
- Fill muffin cups ¾ full and sprinkle with coarse sugar.
- Bake for 20–22 minutes until tops are golden and a toothpick comes out clean.
Notes
- Do not overmix for fluffy muffins. Use frozen berries straight from the freezer to prevent streaking.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American