Ingredients
- 1 cup sourdough discard (unfed)
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 large egg
- ⅓ cup vegetable oil or melted butter
- ½ cup milk
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: turbinado sugar for topping
Step-by-Step Instructions
Step 1: Preheat Oven
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
Step 2: Mix Dry Ingredients
In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
Step 3: Mix Wet Ingredients
In another bowl, whisk together sourdough discard, egg, oil, milk, and vanilla extract until smooth.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
Step 5: Fold in Blueberries
Gently fold in the blueberries so they’re evenly distributed.
Step 6: Fill Muffin Cups
Spoon the batter into the muffin cups, filling about ⅔ full. Sprinkle with turbinado sugar if desired.
Step 7: Bake
Bake for 20–25 minutes or until a toothpick inserted comes out clean.
Step 8: Cool and Serve
Let the muffins cool for a few minutes in the tin, then transfer to a wire rack. Serve warm or at room temperature. 🫐🧁✨
If you like, I can also create a short Instagram-style caption for these muffins that really highlights the sourdough twist. 🥰📸
