{"id":774,"date":"2025-01-17T15:30:07","date_gmt":"2025-01-17T15:30:07","guid":{"rendered":"https:\/\/khetwise.com\/blog\/sourdough-discard-blueberry-muffins\/"},"modified":"2025-01-17T15:30:07","modified_gmt":"2025-01-17T15:30:07","slug":"sourdough-discard-blueberry-muffins","status":"publish","type":"post","link":"https:\/\/khetwise.com\/blog\/sourdough-discard-blueberry-muffins\/","title":{"rendered":"Sourdough Discard Blueberry Muffins (Family Favorite!)"},"content":{"rendered":"

Simple ingredients and so yummy\u2014my favorite blueberry muffins! We love to make a triple or quadruple batch of these sourdough discard blueberry muffins to freeze for a quick breakfast or sweet treat.<\/p>\n

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Once-a-Month Sourdough<\/h2>\n

We are not an everyday sourdough family but have gotten into the routine of pulling out our starter once a month. Then, we feed our starter 3 times to make a big bowl of bubbly starter and make several sourdough items to freeze for the month ahead.<\/p>\n

Sourdough deep dish pizza<\/a> is always a monthly staple for our weekly pizza nights. But besides that, we love experimenting with different sourdough recipes. Some of our favorites are sourdough scones<\/a>, pancakes<\/a>, cornbread<\/a>, and these blueberry muffins.<\/p>\n

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Ingredients and Substitutions<\/h2>\n

Flour \u2013<\/strong> For baked goods, our favorite flour is freshly ground soft white wheat berries<\/a>. The soft wheat berries have less protein and are more ideal for baked goods. We like to grind our own flour in our Nutrimill Harvest<\/a> for peak nutrition and freshness. But a standard all purpose flour would work well in the recipe too.<\/p>\n

Granulated Sugar \u2013<\/strong> Our favorite options here are either organic cane sugar that we buy at Costco or sucanat<\/a> that we buy in bulk from Azure Standard.<\/p>\n

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Baking Soda<\/strong><\/p>\n

Baking Powder \u2013<\/strong> Make sure you get aluminum free. We like to buy either Bob\u2019s Red Mill aluminum free baking powder<\/a> or baking powder<\/a> from Azure Standard.<\/p>\n

Sea Salt<\/strong><\/p>\n

Tapioca Starch, Arrowroot Powder, or Cornstarch \u2013<\/strong> This is one of the best kept secrets when it comes to baked goods. Adding a little tapioca or corn starch in combination with flour helps to soften the proteins and give baked goods a more desirable, crumbly and tender texture.<\/p>\n

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Blueberries (fresh or frozen) \u2013<\/strong> I actually prefer to use frozen blueberries in baked goods because they don\u2019t tend to color the batter blue as seems to happen more when using fresh blueberries.<\/p>\n

Butter or Coconut Oil<\/strong><\/p>\n

Eggs (room temperature)<\/strong><\/p>\n

Soudough Starter (fed or discard)<\/strong><\/p>\n

Plain Yogurt \u2013<\/strong> We use our homemade plain yogurt<\/a> in these sourdough blueberry muffins but sour cream or plain Greek yogurt would also work well.<\/p>\n

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How to Make Sourdough Discard Blueberry Muffins<\/h2>\n

After gathering all of the needed ingredients, in a large bowl, combine dry ingredients (flour, sugar, baking soda, baking powder, tapioca starch, and salt).<\/p>\n

Then, add the blueberries to the dry ingredients so that the blueberries are coated in the dry ingredients.<\/p>\n

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In a separate medium bowl, whisk the wet ingredients together (melted butter or coconut oil, eggs, sourdough starter, and yogurt).<\/p>\n

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Add the wet ingredients to the dry ingredients and stir until just combined. Over stirring can lead to dense muffins.<\/p>\n

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Divide the batter into 12 muffin cups. We like to use the If You Care compostable muffin cups<\/a> for this. <\/p>\n

Bake at 350\u00b0F for 30-35 minutes.<\/p>\n

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Sourdough Discard Blueberry Muffins FAQ\u2019s<\/h2>\n

How should these muffins be stored? Can they be frozen for long term storage?<\/h3>\n

These sourdough discard blueberry muffins will store well in a sealed, airtight container, for up to 3 days on the counter. For long term storage, they absolutely can be frozen. To do this, flash freeze individually on a lined cookie sheet and then place in a gallon-sized freezer bag in the freezer.<\/p>\n

To reheat from frozen, either thaw on the counter or warm from frozen in the microwave of oven.<\/p>\n

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Can the tapioca starch or corn starch be omitted?<\/h3>\n

It could be left out but it will alter the texture of the final product. Adding the starch really helps to give desserts a tender and ideal texture.<\/p>\n

How do you serve these muffins?<\/h3>\n

These make a perfect breakfast alongside sausage patties<\/a> or bacon, as a snack, or we\u2019ve even used them as cupcakes for a birthday party frosted with vanilla icing.<\/p>\n

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Sourdough Discard Blueberry Muffins Recipe<\/strong><\/h2>\n

Yield: 12<\/h4>\n

Ingredients:<\/strong><\/h3>\n

– 2 cups flour (all purpose or soft wheat flour)
– 1 cup granulated sugar
– \u00bd tsp baking soda
– 2 tsp baking powder (aluminum free)
– \u00bd tsp sea salt
– 1 tbsp tapioca starch (or cornstarch)
– 1 cup blueberries (fresh or frozen)
– \u00bd cup butter or coconut oil, melted
– 2 eggs (room temperature)
– \u00bd cup sourdough starter
– 3 tbsp plain yogurt<\/p>\n

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Directions:<\/strong><\/h3>\n

1. In a large bowl, combine dry ingredients (flour, sugar, baking soda, baking powder, salt, and tapioca starch).<\/p>\n

2. Add blueberries to the dry ingredients, stirring in to coat them.<\/p>\n

3. In a separate medium sized bowl, whisk the wet ingredients (butter, eggs, sourdough starter, and yogurt).<\/p>\n

4. Add the wet ingredients to the dry ingredients and mix them together until everything is combined, not overmixed.<\/p>\n

5. Divide the muffin batter into 12 greased muffin cups or use paper liners.<\/p>\n

6. Bake at 350\u00b0F for 30-35 minutes.<\/p>\n

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More favorite recipes for using discarded sourdough:<\/strong><\/p>\n