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–+ servings
Merry

Sourdough Blueberry Muffins are a must-try treat!

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.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375°F. Line a muffin tin with liners.
  2. In a bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, mix sourdough discard, egg, milk, oil, and vanilla.
  4. Add wet ingredients to dry and stir until just combined. Gently fold in blueberries.
  5. Fill muffin cups ¾ full and sprinkle with coarse sugar.
  6. 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.

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