Sourdough Blueberry Muffin Recipe
These Sourdough Blueberry Muffins are made with a whole cup of sourdough discard for an ultra tender crumb. The muffins are full of juicy berries and topped with lemon butter and sugar.
Standard Muffins
Ingredients
- 14 oz all purpose flour (2 3/4 cups, see note)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 10 oz granulated sugar (1 1/4 cups, divided)
- 2 large eggs
- 8 oz sourdough discard (1 cup, unfed)
- 5 oz vegetable oil (2/3 cup)
- 4 oz whole milk (1/2 cup)
- 2 lemons
- 10 oz blueberries (2 cups, fresh or frozen)
- 4 oz unsalted butter (melted)
Instructions
- Preheat the oven to 375°F. Butter and flour 18 standard-size muffin cups or line with paper liners. Alternately, the recipe will make 9 jumbo muffins.
- Place 14 oz all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon table salt and 3/4 cup (6oz) of the sugar in a large mixing bowl. Whisk the dry ingredients to combine.
- In a separate bowl, whisk together 2 large eggs, 8 oz sourdough discard, 5 oz vegetable oil, 4 oz whole milk and the finely grated zest and the juice from 1 of the lemons.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until the flour is barely incorporated, then gently fold in 10 oz blueberries. Scoop the batter into the prepared muffin pans, filling each muffin cup 2/3 full.
- Bake until the center of a muffin springs back when lightly pressed or a toothpick inserted into the center comes out with a few moist crumbs, 15-20 minutes.
- While the muffins are baking, melt 4 oz unsalted butter along with the zest and juice from the other lemon in a small bowl. Place the remaining 1/2 cup of granulated sugar in another small bowl.
- Cool the muffins for 5-10 minutes. They should be slightly warm but not too hot to handle. Lift each muffin out of the pan and dip the top of the muffin into the lemon-butter and then into the sugar. Allow the sugar to set for a few minutes before serving.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!