Sourdough Discard Blueberry Muffins
These easy sourdough discard blueberry muffins are moist, flavorful, and topped with a sweet crunch—perfect for breakfast or snacking.
Servings: 12 muffins
Calories: 218kcal
Ingredients
- 1 ½ cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup buttermilk
- ¼ cup unsalted butter melted
- ¼ cup oil
- ½ cup sourdough discard
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries
- sugar crystals optional
Instructions
- Preheat the oven to 425ºF.
- Line your muffin tin.
- Whisk together the dry ingredients: flour, sugar, baking powder, and salt. Set it aside.
- In a separate bowl whisk together the melted butter, oil, sourdough discard, buttermilk, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and the blueberries and mix until just combined. Do not over-mix.
- Divide the batter evenly into the muffin tins.
- Top with a sprinkle of crystalized sugar.
- Bake the muffins at 425ºF for 5 minutes, then reduce the temperature to 350ºF and continue baking until lightly browned (about 20 minutes).
Notes
- Dairy-free Option: Swap the butter for melted coconut oil or vegan butter, and use a dairy-free milk alternative (like almond, oat, or soy milk) with a splash of lemon juice instead of buttermilk.
- Storage Instructions: Keep cooled muffins in an airtight container at room temperature for 2–3 days. For longer storage, freeze them for up to 2 months and thaw at room temp or warm briefly in the oven.
Nutrition
Serving: 1muffin | Calories: 218kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 211mg | Potassium: 121mg | Fiber: 1g | Sugar: 19g | Vitamin A: 153IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg
