Sourdough Discard Muffins
A delicious muffin recipe using your sourdough discard! We always use blueberries but feel free to use your favorite fruit instead.
I love me some Sourdough but sometimes it gets away from me and I end up with plenty of discard in the fridge. Now to be honest I really prefer to ferment ALL my sourdough overnight but sometimes I need to make some quicker muffins so I will go ahead and do this recipe. If your looking for a long fermented absolutely delicious Muffin Recipe click on the image below. Thank you to Melissa K Norris for inspiring this recipe.
Ingredients:
- 1 Cup softened Butter
- 3/4 Cup Sugar
- 4 Eggs
- 2 Teaspoons Vanilla extract (Learn how to make your own vanilla here
- 1 1/2 cup plain yogurt
- 1 Cup sourdough starter (discard)
- 2 Cups flour
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 2.5 Cups blueberries (or your chosen fruit fresh or frozen)
Directions:
1. Preheat oven to 400 F
2. Crease muffin tins or liners
3. Cream together butter, sugar, eggs and vanilla. Add in yogurt and starter. Stir until fully combined
4. Add in flour, baking soda, baking powder and mix until just combined. Do not over mix.
5. Fold in blueberries
6. Fill prepared muffin tins
7. Bake muffins for 20-25 minutes or until done. Check by using a toothpick and if it comes out clean they are done.
Notes: I use an ice cream scooper to help fill the muffin tins. Makes approx 24 muffins
Learn how to make your own greek yogut here!
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