Description
Delicious and moist Sourdough Discard Blueberry Muffins that make a perfect breakfast or snack. These muffins use sourdough discard, reducing waste and adding a subtle tangy flavor. Sweetened with coconut sugar and bursting with fresh blueberries, they’re easy to prepare and baked to golden perfection.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 3/4 cup coconut sugar (can substitute brown sugar)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
Wet Ingredients
- 1 cup sourdough discard (unfed, room temperature)
- 1 egg
- ⅓ cup melted coconut oil
- ¼ cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
Fruit
- 1 cup fresh blueberries (can substitute frozen blueberries)
Optional
- Turbinado sugar for topping
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the sourdough discard, egg, melted coconut oil, milk, vanilla extract, and coconut sugar until the mixture is smooth and well combined.
- Combine dry ingredients: Add the all-purpose flour, baking powder, baking soda, salt, and cinnamon to the wet mixture. Stir gently until just combined, being careful not to overmix to ensure tender muffins.
- Fold in blueberries: Gently fold in the fresh (or frozen) blueberries to evenly incorporate them into the batter without breaking them up.
- Portion the batter: Divide the batter evenly between the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with turbinado sugar to create a crunchy topping.
- Bake the muffins: Bake for 20–24 minutes or until a toothpick inserted into the center comes out clean and the muffin tops are lightly golden brown.
- Cool and serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- You can substitute brown sugar for coconut sugar if preferred.
- Frozen blueberries work well if fresh are not available; no need to thaw before folding them in.
- Use any milk of your choice—dairy or plant-based options like almond or oat milk work great.
- Toasting the coconut oil slightly before melting can enhance its flavor.
- For a vegan version, substitute the egg with a flax or chia egg, but baking times may vary slightly.
- Prep Time: 8 minutes
- Cook Time: 24 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
