Description
Perfectly cakey sourdough discard blueberry muffins with buttery crisp tops—no crumb topping needed. Uses a full 200g of discard without turning dense or gummy. Makes 16 perfectly portioned muffins with perky tops.
Ingredients
- 2 cups (280g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 3/4 cup (150g) granulated sugar
- 2/3 cup (130g) light brown sugar, packed
- 1 cup (227g) unsalted butter, melted and slightly cooled
- 1 cup (200g) sourdough discard (room temperature)
- 2/3 cup (150g) full-fat sour cream (room temperature)
- 1 large egg + 1 large egg yolk (room temperature)
- 1 tablespoon pure vanilla extract
- 2 cups blueberries (fresh or frozen)
Instructions
- Preheat oven to 400°F. Line 16 muffin cups across two muffin pans, leaving spaces between to allow for air to circulate evenly while baking.
- Whisk flour, baking powder, baking soda, salt, nutmeg, and allspice together in a large bowl.
- In a separate bowl, whisk melted butter with both sugars until combined. Add sourdough discard, sour cream, egg, egg yolk, and vanilla. Whisk until smooth.
- Pour wet ingredients into dry and fold until just combined. Some lumps are fine.
- Gently fold in blueberries.
- Divide batter among 18 muffin cups.
- Bake at 400°F for 5 minutes, then reduce to 350°F for 16 to 18 minutes until golden on top and a toothpick comes out clean or an instant read thermometer reads 190F to 195F internal temp. Cool in pans for 10 minutes before removing.
Notes
Whole milk greek yogurt can be subbed in for the sour cream
Nutrition
- Serving Size: 1
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
