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baked sourdough discard Blueberry muffins laid out on a wooden countertop

Sourdough Discard Blueberry Muffins

5 from 3 votes
A 30 minute sourdough breakfast muffin
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Ingredients Method

Ingredients
  

  • 120 grams sourdough discard you can use active
  • 1 large egg
  • 4 tbsp melted butter cooled
  • ¼ cup milk of your choice, we use almond milk
  • 1 tbsp vanilla extract
  • ½ cup brown sugar
  • 1 cup flour
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ½ cup blueberries can use fresh or frozen

Method
 

  1. Preheat the oven to 350 degrees. Prep a muffin tin with nonstick spray or muffin liners.
  2. In a bowl, combine one egg, 4 tablespoons of cooled, melted butter, 120 grams of sourdough discard, ¼ cup of milk, ½ cup of brown sugar, and 1 tablespoon of vanilla extract.
  3. Next, add 1 cup of flour, 1 teaspoon of cinnamon, 1 teaspoon of baking soda, and ¼ tsp of salt. Whisk together until incorporated, but don’t overmix.
  4. Next add in the ½ cup of blueberries and fold in gently. If they are frozen, the blueberries will probably turn your batter a purple color.
  5. Portion out the batter into 12 muffin tins. Fill each muffin cup about ⅔ full and bake at 350 degrees for 20 minutes or until a toothpick inserted into the middle comes out clean.
  6. Let cool and serve!