Sourdough Discard Blueberry Muffins
These have the BEST blueberry flavor (thanks to using dried blueberries), and the thick batter bakes into a tender but hearty muffin.The sourdough discard here will act as an acid to activate the baking soda for bakery-style domed muffins, and it adds just a slight tang to the finished muffins for muffins that aren't too sweet.Makes 12 muffins.
Servings: 12
Calories: 242kcal
Ingredients
- 2 eggs
- ¾ cup sugar
- ½ cup unsalted butter, melted and cooled slightly
- ½ cup sourdough discard
- 2 teaspoons vanilla
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cup all purpose flour, spooned + leveled
- 1 cup dried blueberries (see note)
Directions
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar together on medium-high speed for 3-5 minutes, until sugar begins to dissolve and thick ribbons form. Mixture should be pale in color.Add the melted butter, discard, vanilla, baking powder, baking soda, and salt. Mix on low speed to combine. Fold in the flour with a spatula. When the flour is evenly dispersed but not fully incorporated, add the blueberries and fold to incorporate. Set the batter aside to rest for at least 15 minutes on the counter, or overnight in the fridge. When ready to bake, preheat the oven to 425 degrees and line a muffin tin with paper liners or grease very well.Divide batter between prepared muffin cups. Bake 5 minutes at 425 degrees, then drop the oven temperature to 350 and continue baking 14-16 minutes more, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.Let the baked muffins cool in the tin for 5 minutes, then remove to a wire rack. Cool for at least 15 minutes before eating (the hardest part of making muffins!).
Notes
If you want to avoid changing the oven temperature during baking, you can bake these at 375 for 17-20 minutes.
The blueberries -
- Dried blueberries will give you the best, most intense blueberry flavor without making your muffins soggy or sinking to the bottom like fresh blueberries tend to do. They are my favorite type of blueberries to use in muffins.
- You can also use frozen blueberries here. I suggest wild blueberries, which are smaller and have more intense flavor than regular blueberries. If you're using frozen wild blueberries, use 1 ½ cups and fold them in after the batter has rested, right before dividing the batter between muffin cups.
- If you want to use fresh blueberries, use a full dry pint (about 2 cups).
Nutrition
Calories: 242kcal (12%) | Carbohydrates: 37g (12%) | Protein: 3g (6%) | Fat: 9g (14%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg (16%) | Sodium: 229mg (10%) | Potassium: 130mg (4%) | Fiber: 2g (8%) | Sugar: 20g (22%) | Vitamin A: 276IU (6%) | Calcium: 55mg (6%) | Iron: 1mg (6%)
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