Ingredients
2 cups (250g) All-purpose flour
1 teaspoon Baking soda
1 teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Ground cinnamon
1 cup (240g) Unfed sourdough discard (room temp)
½ cup (120ml) Buttermilk, room temperature
1 Large egg, room temperature
1 teaspoon Pure vanilla extract
¼ cup (56g) Unsalted butter, melted and slightly cooled
â…“ cup (70g) Granulated sugar
1 ½ cups (210g) Fresh or frozen blueberries
2 tablespoons Turbinado sugar (optional, for sprinkling)
Instructions
1. Prep: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
2. Dry Ingredients: Whisk flour, baking soda, baking powder, salt, and cinnamon in a medium bowl.
3. Wet Ingredients: In a large bowl, whisk sourdough discard, buttermilk, egg, vanilla, and melted butter until smooth. Incorporate the sugar.
4. Combine: Fold wet into dry until just combined—do not overmix. Fold in blueberries (tossed in 1 tbsp of the flour mixture if using frozen).
5. Divide & Top: Divide batter evenly into muffin cups. Sprinkle tops with turbinado sugar if desired.
6. Bake: Bake at 400°F for 5 minutes, then reduce oven to 350°F (175°C) and bake for 15-18 minutes until a toothpick comes out clean. Cool on a wire rack.
Notes
Pro-Tips:
• Toss frozen berries in a little flour before folding to prevent them from sinking.
• Do not overmix the batter; overmixing leads to tough, dense muffins.
• Let the batter rest for 15-30 minutes in the fridge before baking for a better rise.
• Use room temperature ingredients to ensure the butter and egg incorporate smoothly.
Variations:
• Add lemon or orange zest for a citrusy twist.
• Make a streusel topping with flour, butter, sugar, and cinnamon.
• Add ½ cup chopped pecans or walnuts for added texture.
- Prep Time: 15
- Cook Time: 23
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian