Cooked - The Best Sourdough Discard Blueberry Muffins

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The Best Sourdough Discard Blueberry Muffins

6.0

2 cups all-purpose flour (weighed in grams (see metric tab) or spooned & leveled)

¾ cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1½ cups blueberries (fresh or frozen)

2 large eggs (room temperature)

½ cup vegetable oil (or other neutral oil)

¼ cup whole milk (room temperature)

½ cup sour cream (room temperature)

1½ teaspoons vanilla extract

½ cup sourdough discard (room temperature)

¼ cup demerara sugar (optional, for topping)

Preheat oven to 425°F and fill a jumbo muffin pan with parchment liners (or coat with non-stick spray)
In a large bowl, whisk together the flour, sugar, baking powder and salt. Toss in the blueberries.
In a medium bowl, mix together the eggs, vegetable oil, milk, sour cream, vanilla extract and sourdough discard.
Gently fold the wet ingredients into the dry ingredients just until the flour streaks disappear.
Fill the muffin liners ¾ full with batter and then sprinkle demerara sugar on top (optional).
Bake jumbo muffins at 425°F for 6 minutes and then reduce the temperature to 375°F and continue baking until a toothpick comes out clean (about 15-20 more minutes; 21-26 minutes total).

Course🥞Breakfast

Diets🥕Vegetarian...

Category🧁Muffins

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 112 weeks ago

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