Sourdough Discard Blueberry Muffins
These sourdough discard blueberry muffins are soft and moist, packed with fresh blueberries, and flavored with a little lemon. They're made with 180 grams of sourdough discard straight from the refrigerator and finished with a crunchy Demerara sugar topping.
Servings: 18 muffins
Calories: 220kcal
Equipment
- 2 muffin pans
- 1 #20 cookie scoop optional
Ingredients
- 2¾ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon Morton kosher salt
- 2½ cups fresh blueberries divided
- 1 cup granulated sugar
- ¾ cup sourdough discard
- ⅔ cup canola oil or other neutral oil
- ¼ cup milk
- 2 large eggs
- 1 large egg yolk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Instructions
- Prepare the oven and pan. Preheat the oven to 350°F (177°C). Line a muffin pan with paper liners. In a large mixing bowl, whisk together the 2¾ cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon Morton kosher salt.
- Prepare the blueberries. Check the 2½ cups fresh blueberries for stems and remove any remaining stems. Reserve 100 grams (about ⅔ cup) for topping the muffins. Gently toss the remaining 240 grams (about 1⅔ cups) with the dry ingredients until coated.
- Mix the wet ingredients. Zest the lemon, then squeeze and measure the juice, removing any seeds. In a separate bowl, whisk together the 1 cup granulated sugar, ¾ cup sourdough discard, ⅔ cup canola oil or other neutral oil, eggs, extra egg yolk, ¼ cup milk, lemon zest, and 2 tablespoons fresh lemon juice until well combined.
- Combine the batter. Pour the wet ingredients into the dry ingredients. Gently fold together just until combined, scraping the bottom of the bowl to incorporate any remaining flour. The batter will be thick and filled with blueberries.
- Fill the muffin cups. Using a #20 cookie scoop (approximately 3 tablespoons), divide the batter evenly among the prepared muffin cups, using one scoop per muffin.
- Add the topping. Distribute the reserved blueberries over the muffin tops and sprinkle generously with Demerara sugar.
- Bake. Bake at 350°F (177°C) for 18–20 minutes, until the muffins are golden brown and a toothpick inserted into the center comes out without wet batter. If using an instant-read thermometer, the center should register approximately 200–208°F (93–98°C).
- Cool. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling.
Notes
- Sourdough discard: Use 180 grams of sourdough discard straight from the refrigerator. There's no need to feed it or bring it to room temperature.
- Blueberries: Fresh blueberries were used during recipe testing. Frozen blueberries may also work; add them without thawing, and allow additional baking time if needed.
- Mixing: Fold the batter gently and stop as soon as the flour is incorporated. Overmixing can make the muffins dense.
- Storage: Store cooled muffins in an airtight container at room temperature and enjoy within 1–2 days for the best texture. The sugar topping will soften during storage.
- Freezing: Freeze completely cooled muffins in an airtight freezer-safe container for up to 2–3 months for best quality. Freezing has not been tested with this particular recipe.
Nutrition
Calories: 220kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 29mg | Sodium: 175mg | Potassium: 51mg | Fiber: 1g | Sugar: 13g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg
