Sourdough Discard Blueberry Muffins

Fresh blueberries make for the best muffins. With this recipe, I wanted something that was particularly soft inside with a really light crumb. If you’re looking for hearty, dense muffins, these aren’t them. However if you want something light and moist (sorry, I know), these are the ticket! They would also be wonderful topped with a crumble topping if you’re feeling adventurous or want an extra sweet bite. I adapted this from this recipe by The Spiffy Cookie and changed up the ratios to work with unfed sourdough starter / discard and to produce a more tender crumb.

• Servings: 6 jumbo, 10-12 regular
• Prep Time: 15 minutes
• Cook Time: 20-40 minutes
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Super moist muffins with a light crumb. This is a simple recipe that would also benefit well from a crumble topping of you want them a little sweeter!

Ingredients

• 2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• pinch of nutmeg
• 1/2 tsp salt
• 1 + 1/4 cup sourdough discard
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1 egg
• 1/2 cup water
• 1 tsp orange zest (fresh or dried will work, and lemon would also work well here)
• 1 + 1/2 cup blueberries (I used fresh, but frozen will also work)

Directions

1. Preheat oven to 375F and put liners in a 6-well jumbo muffin tin or a 12-well cupcake tin (or grease them well if not using liners)
2. In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt to combine.
3. In a large bowl, stir sourdough discard, brown sugar, oil, egg, water, and orange zest to combine.
4. Add the flour mixture into the sourdough mixture 1/2 cup at a time while stirring until just combined. Careful not to overmix.
5. Gently fold in blueberries (stir as little as possible or your batter will turn purple!), and reserve a few to top with later on
6. Divide batter into your prepared pan – fill each well ~2/3-3/4 full so there is room for the muffins to rise. Gently press a few of the reserved blueberries to the top of each muffin. This won’t impact taste, but It looks beautiful to have a few blueberries right on top that aren’t mixed into the batter!
7. Bake for 35-40 minutes for jumbo muffins or 25-30 minutes for regular sized muffins. They are done when a toothpick inserted in the center comes out dry (unless you hit a blueberry – that doesn’t count! try again!)
8. Cool and serve!