Are you tired of tossing out your sourdough discard? Transform it into a delightful treat with these Sourdough Discard Blueberry Muffins! Bursting with juicy blueberries and a hint of vanilla, these muffins are not only a delicious way to reduce waste but also a quick and easy baking project that will have your kitchen smelling heavenly. In just 30 minutes, you can whip up a batch of 12 scrumptious muffins that are perfect for breakfast, brunch, or a sweet snack. Read on to discover how to make these mouthwatering muffins that will impress your family and friends!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup sourdough discard
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 cup of sourdough discard and 1/2 cup of sugar. Mix well until the sugar is mostly dissolved and the mixture is smooth.
- Add 1/3 cup of vegetable oil, 1 large egg, and 1 teaspoon of vanilla extract to the bowl. Whisk the ingredients together until fully combined and the mixture is creamy.
- In a separate bowl, sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. This will help ensure an even distribution of the leavening agents.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in 1 cup of fresh or frozen blueberries, ensuring they are evenly distributed throughout the batter.
- Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious sourdough discard blueberry muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Choose the Right Blueberries: Fresh blueberries will give you a burst of flavor, but if they’re out of season, frozen blueberries work just as well. Just make sure to fold them in gently to avoid breaking them up too much.
- Don’t Overmix the Batter: When combining your wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Use Room Temperature Ingredients: For the best texture, make sure your egg and sourdough discard are at room temperature before mixing. This helps them blend more easily into the batter.
- Customize Your Muffins: Feel free to add a sprinkle of cinnamon or a handful of chopped nuts for an extra layer of flavor and texture.
- Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the recommended baking time. They are done when they are golden brown and a toothpick inserted in the center comes out clean.
- Storage Tips: Keep your muffins fresh by storing them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them and enjoy them later!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 11g
Saturated Fat: g
Cholesterol: 25mg
