Classic blueberry muffins are elevated with just the perfect amount of tangy-ness from sourdough starter discard!
How is your 2022 going? I’m in disbelief that January has already come and gone. I remember that March 2020 felt like weeks…years even. But January of 2022 went by in the blink of an eye.
One of the things I am hoping to accomplish this year is to take better care of my sourdough starter. While I fed my original starter once a week, it didn’t do well and eventually died. With my second starter, I bought him a new home and have been cleaning it every few weeks.
So, with this new feeding and cleaning regiment, I will likely be posting more sourdough discard recipes this year. Here is one of them. You all know how much I love muffins, especially a good blueberry muffin. Well, think of this as an elevated blueberry muffin. It has all the same components as a regular muffin except it includes sourdough discard.
What I loved about this recipe is that it made 18 muffins. Addie has been joining me in my breakfast muffin routine, so a dozen muffins is just barely enough for the two of us. If and when my husband partakes in some muffins as snacks, we don’t have enough to eat for breakfast. This recipe made plenty for the 3 of us, and then some.
Naturally, the best part was the crumb topping, but I did enjoy how soft and tender the muffins were. I found that my batter was initially too dry (possibly because I used white whole wheat flour rather than all-purpose) so I had to add some unsweetened applesauce to increase the liquid. My husband and daughter also liked the muffins and happy ate them throughout the week.
Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5
Sourdough discard blueberry lemon muffins
- 2 cups (240 grams) all-purpose flour I used white whole wheat
- ½ cup (100 grams) brown sugar
- ½ cup (100 grams) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon corn starch
- zest of half a lemon I used 1 teaspoon of lemon extract
- 1 cup (150 grams) blueberries if frozen, do not thaw
- 8 Tablespoons (1 stick or 113 grams) unsalted butter melted
- 2 large eggs
- ½ cup (125 grams) sourdough starter discard unfed
- 1 teaspoon vanilla extract
- unsweetened applesauce if needed (I used about ½ cup)
- 3 Tablespoons (45 grams) unsalted butter melted
- ½ cup (100 grams) granulated sugar
- ½ cup (60 grams) all-purpose flour
Make the muffins
- Preheat your oven to 350°F. Generously grease or line two standard muffin pans and set aside (I used silicone baking pans and did not line or grease them).
- In a large bowl, whisk together the flour, sugars, baking soda, baking powder, corn starch, lemon zest (if using), and salt. Set aside.
- In a separate large bowl, mix together the melted butter, eggs, sourdough discard, lemon extract (if using) and vanilla extract.
- Pour the wet ingredients into the large bowl with the dry ingredients. Mix until a few dry streaks remain. Fold in the blueberries until everything just comes together. If your batter seems dry, add some unsweetened applesauce until the dry ingredients are absorbed (I used about ½ cup of applesauce, but only because I used white whole wheat flour, which needs more moisture).
- Evenly distribute the batter into your prepared baking pan, filling each well at least ¾ full.
Make the crumb topping
- In a small bowl, mix together the butter, sugar, and flour. Take a small spoonful and gently press it on top of the batter in your prepared pan.
- Bake the muffins for about 30-35 minutes or until a toothpick inserted in the center comes out clean. These will take longer to bake than typical muffins, so be patient.
- Allow the muffins to cool before serving.