Description
Moist, fluffy, and tangy—these sourdough starter discard muffins use up leftovers and deliver big flavor with simple ingredients.
Ingredients
1 cup sourdough starter discard (unfed)
1/2 cup milk or buttermilk
1/3 cup oil or melted butter
1/2 cup sugar
1 egg
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 cup fresh or frozen blueberries (or mix-ins)
Instructions
1. Preheat oven to 400°F. Grease or line a 12-cup muffin tin.
2. In a bowl, whisk together discard, milk, oil, sugar, egg, and vanilla.
3. In another bowl, mix flour, baking powder, baking soda, and salt.
4. Gently fold wet and dry ingredients together just until combined.
5. Fold in blueberries or mix-ins. Do not overmix.
6. Spoon batter into muffin cups 3/4 full.
7. Reduce oven to 375°F and bake 18–22 minutes.
8. Cool in pan for 5 mins, then transfer to wire rack.
Notes
You can use mashed banana, grated carrots, or chopped apples as seasonal variations.
For extra crunch, sprinkle turbinado sugar on top before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sourdough Discard
- Method: Baking
- Cuisine: American