Sourdough Discard Blueberry Muffins
Twelve blueberry muffins made with unfed sourdough discard and sour cream, baked in two temperature stages and cooled briefly.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour 187 g; alternative to cup measure
- 1 cups granulated sugar 200 g; for batter
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
Wet Ingredients
- 0.5 cups unsalted butter 113 g, melted and slightly cooled
- 0.5 cups sourdough discard 105 g; established, safely maintained, unfed discard; no mold
- 0.75 cups sour cream or plain full-fat Greek yogurt 180 g
- 1 large egg
- 1 teaspoons vanilla extract
Fruits and Toppings
- 1.5 cups fresh blueberries 210 g
- granulated sugar optional topping, separate from batter sugar
Instructions
- Prepare a lined 12-well muffin pan and heat to 425°F. Blend the five dry batter ingredients in a bowl.
- Whisk cooled melted butter with discard, sour cream, egg, and vanilla. Fold into dry ingredients; add blueberries before mixing is complete.
- Share batter evenly among the wells and add optional topping sugar. Bake 8 minutes, lower to 350°F, and bake about 12 minutes more until a skewer finds no raw batter.
- Wait 10 minutes before removing muffins from the tin. Serve when comfortable to handle or allow complete rack cooling before storage.
Notes
Uses established unfed discard, not an active-starter requirement. The ingredient-name duplicates are removed; grams are alternative equivalents. Eight minutes at 425°F then roughly twelve at 350°F, with doneness checks and ten minutes pan cooling. Full cooling adds time.