Best 3 Blueberry Muffins With Sourdough Discard Recipes
**Indulge in a delightful culinary journey with our collection of Blueberry Muffins with Sourdough Discard recipes!**
These muffins are a symphony of flavors and textures, combining the tangy sweetness of blueberries with the slightly sour tang of sourdough discard. Not only are they incredibly delicious, but they're also a great way to use up leftover sourdough starter.
Our recipes offer a variety of options to suit your preferences. Whether you're a fan of classic blueberry muffins, gluten-free alternatives, or vegan delights, we've got you covered. Each recipe is meticulously crafted to ensure perfect results, with step-by-step instructions and helpful tips to guide you along the way.
From the traditional Blueberry Muffins with Sourdough Discard to the unique Blueberry Muffins with Sourdough Discard and Almond Flour, our recipes cater to diverse dietary needs and preferences. And for those seeking a healthier option, our gluten-free and vegan Blueberry Muffins with Sourdough Discard are sure to satisfy your cravings.
So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure. Our Blueberry Muffins with Sourdough Discard recipes promise to elevate your taste buds and leave you wanting more. Get ready to savor the perfect balance of sweetness, tang, and fluffy texture in every bite!
SOURDOUGH BLUEBERRY MUFFINS WITH CRUMB TOPPING RECIPE
This recipe for sourdough blueberry muffins makes big, bakery style muffins that are tender and moist. They are baked to perfection with a crunchy, sweet crumb topping that is completely irresistible!
Provided by Amy Duska
Categories Dessert
Time 50m
Number Of Ingredients 16
Steps:
- Crumb topping: Place the melted butter, flour and sugar in a bowl and use a fork to mix until it becomes a coarse crumble. Set aside.
- Preheat the oven to 350°F (176°C). Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.
- Dry ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork. Add the blueberries and toss the mixture to coat. Set aside.
- Wet ingredients: In a medium mixing bowl, whisk all the wet ingredients until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or milk to help thin it down.)
- Divide the batter evenly into 12 muffins and sprinkle the top with the crumble topping. Make sure to press the crumble, gently, on the top of the batter.
- Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the tin for 10 minutes before removing to cool on a cooling rack.
Nutrition Facts : ServingSize 1 muffin, Calories 322 kcal, Carbohydrate 50 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 60 mg, Sodium 204 mg, Fiber 1 g, Sugar 26 g
SOURDOUGH BLUEBERRY MUFFINS
Slightly dense and bursting with blueberries. I've used unfed sourdough starter discard in this recipe but active sourdough can also be used. Muffins made with active sourdough will be slightly fluffier.
Provided by Bren
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 10 muffin cups with paper liners.
- Combine blueberries and 2 teaspoons flour and toss to coat.
- Combine 1 cup flour, baking soda, cinnamon, and salt in a bowl. Whisk sourdough starter, sugar, egg, melted butter, and vanilla extract together in a second bowl. Whisk briskly until no streaks appear. Mix flour mixture with sourdough mixture, and stir well. The batter will be quite thick. Fold blueberries into the batter.
- Spoon batter evenly into the prepared muffin cups.
- Combine sugar, flour, butter, and cinnamon for the topping in a bowl and mix with a fork until crumbly. Sprinkle topping over the muffins.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 20 to 22 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 37.7 g, Cholesterol 43.1 mg, Fat 10.1 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 6 g, Sodium 198.6 mg, Sugar 17.1 g
BLUEBERRY MUFFINS WITH SOURDOUGH DISCARD
While I was creating this recipe, I wanted to incorporate the ingredients that really bring out the flavor of blueberries. For me, this is lemon zest, cinnamon, and vanilla extract. This recipe makes 12 large blueberry muffins. These muffins are a perfect addition to breakfast, or a lovely afternoon treat with tea. I hope you enjoy this recipe and happy baking!
Provided by Rebecca Stern
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 2h45m
Yield 12
Number Of Ingredients 15
Steps:
- Mix flour, discard, yogurt, milk, baking powder, and baking soda for starter sponge together in a large bowl until thoroughly combined. Let sit at room temperature, 2 to 3 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Grease 2 jumbo 6-cup muffin tins.
- Mix flour, cinnamon, and salt together in a medium bowl.
- Whisk oil, sugar, eggs, vanilla extract, and lemon zest into the starter sponge. Slowly add dry ingredients into the wet ingredients; mix until incorporated but be careful to not overmix. Carefully fold in blueberries. Scoop batter into the prepared muffin tins.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and let cool.
Nutrition Facts : Calories 239 calories, Carbohydrate 31 g, Cholesterol 32.5 mg, Fat 10.9 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 309.2 mg, Sugar 11.7 g
Tips:
- Fresh Blueberries: Use fresh blueberries for the best flavor and texture. If using frozen blueberries, thaw them completely before using.
- Sourdough Discard: Sourdough discard adds a tangy flavor and helps keep the muffins moist. If you don't have any sourdough discard, you can substitute it with buttermilk or plain yogurt.
- Sugar and Sweetener: The recipe calls for both granulated sugar and brown sugar. Granulated sugar provides sweetness and structure, while brown sugar adds a molasses-like flavor and moisture.
- Spices: Cinnamon and nutmeg are classic spices for blueberry muffins. You can also add a pinch of ginger or cardamom for a more complex flavor.
- Mixing: Do not overmix the batter. Overmixing can result in tough muffins. Mix just until the ingredients are combined.
- Baking: Bake the muffins at a high temperature (425°F) for the first few minutes to create a domed top. Then, reduce the temperature to finish baking.
- Cooling: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These blueberry muffins with sourdough discard are a delicious and easy-to-make treat. They're perfect for breakfast, brunch, or a snack. The sourdough discard adds a unique tangy flavor and helps keep the muffins moist. With their golden brown tops and bursting blueberries, these muffins are sure to be a hit with everyone who tries them. So next time you have some sourdough discard, don't throw it away - use it to make these delicious blueberry muffins!
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