Blueberry Muffins with Sourdough Discard

Perfect for breakfast, these lemony blueberry muffins begin with a bubbly starter sponge made from sourdough discard, which provides deep flavor and texture in every bite.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 239 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 2 large eggs
• 1.5 cups all-purpose flour
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.5 cup white sugar
• 0.5 teaspoon lemon zest
• 0.5 cup canola oil
• 0.5 cup plain yogurt
• 0.5 cup whole wheat flour
• 1.5 cups fresh blueberries
• 0.5 cup 2% milk
• 0.5 cup sourdough starter discard

Recipe Instructions

Step 1

Mix flour, discard, yogurt, milk, baking powder, and baking soda for starter sponge together in a large bowl until thoroughly combined. Let sit at room temperature, 2 to 3 hours.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Grease 2 jumbo 6-cup muffin tins.

Step 3

Mix flour, cinnamon, and salt together in a medium bowl.

Step 4

Whisk oil, sugar, eggs, vanilla extract, and lemon zest into the starter sponge. Slowly add dry ingredients into the wet ingredients; mix until incorporated but be careful to not overmix. Carefully fold in blueberries. Scoop batter into the prepared muffin tins.

Step 5

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and let cool.