Sourdough Discard Blueberry Muffins
Cuisine: Muffin
Prep time: 
Cook time: 
Total time: 
Serves: 18 muffins
 
Ingredients
Muffin
  • 1 cup sourdough discard
  • 2 eggs
  • ½ cup butter, melted and cooled
  • ½ cup sour cream
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
  • 1½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 2 tsp. baking powder
  • 1 cup blueberries, fresh or frozen (if using frozen, do not thaw. You will also need 1 tbsp. extra of flour if using frozen)
Streusel
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup all-purpose flour
  • 1 tsp. cinmamon
  • 4 tbsp. butter, melted and cooled
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and line 2 muffin tins with 18 muffin liners. Set aside.
  2. In a large bowl, whisk together sourdough discard, eggs, butter, sour cream, vanilla extract, and almond extract. Set aside.
  3. In a medium bowl, mix together flour, sugar, salt, baking powder, and baking soda.
  4. Add dry ingredients to wet ingredients and mix until just combined.
  5. If using frozen blueberries, toss them in 1 tbsp. of flour before adding to the muffin batter. Fold in your fresh or frozen blueberries.
  6. For the streusel, mix together the brown sugar, granulated sugar, flour, and cinnamon. Add the melted butter and mix until it's the consistency of wet sand.
  7. Use a cookie scoop to scoop the muffin batter into the prepared muffin tins and sprinkle with streusel topping.
  8. Bake for 25-28 minutes until a toothpick inserted into the center comes out clean.
  9. Let cool for a few minutes in the pan before transferring to a wire rack to cool completely.
  10. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/sourdough-discard-blueberry-muffins/