Sourdough Blueberry Muffins
Blueberry muffins baked to perfection with sourdough discard.
Servings: 12 muffins
Equipment
- Muffin Pan
- Silicone Spatula
Ingredients
For the Dry Ingredients
- 3/4 Cup Cane Sugar white sugar will do fine too
- Zest of a lemon
- 240 grams All Purpose Flour
- 1 Tbsp Baking Powder
- 1 Tbsp Cornstarch helps create that crumbly cake like texture in the middle
- ½ tsp Salt
For the Wet Ingredients
- 113 grams Butter, melted and cooled I used Costco Brand Grass Fed Salted Butter - I prefer salted butter in my baked goods but unsalted works too
- 113 grams Sourdough Discard at room temp
- 180 grams Sour Cream at room temp
- 2 Eggs at room temp
- 1 tbsp Vanilla
- 1 tbsp Lemon Juice Fresh if you have access to it
- 1 ½ Cup Blueberries
Instructions
Prep
- Mix the dry ingredients together in a large bowl. In a seperate small bowl, mix the wet ingredients together.
- Gently fold the wet ingredients, into the dry ingredients with a silicone spatla. Then fold in the blueberries. Careful not to overmix the batter or your muffins will be tough!
- Cover and refridgerate overnight.
Bake Day
- Preheat oven to 450°F. Grease a muffin pan with butter or oil. Remove the muffin batter from the fridge.
- Scoop the batter into the muffin pan in even mounds.
- Bake for 12 minutes, then reduce heat to 350°F and bake for another 10-12 minutes. Don't worry if the muffins look a little brown - they'll be a little crisp on the outside and super fluffy inside, I promise.
- Allow to cool before enjoying with a giant glass of milk or coffee. Store in an airtight container in the fridge for up to a week.