Blueberry Sourdough Muffins

the gingered whisk

Sourdough Blueberry Muffins are a perfect and quick way to use your sourdough starter discard. Tender, moist and flavorful, these easy muffins are studded with juicy sweet blueberries and topped with a crunchy cinnamon spiced sugar coating.

- The Gingered Whisk

100% Hydration Sourdough  Discard Starter

Key Ingredient

1. Preheat your oven to 350 F and liberally grease a muffin pan with either baking spray or with using the butter and flour method.

PREHEAT & PREP

2. In a small bowl, combine the flour, baking soda, and salt.

COMBINE

3. In a large bowl, whisk together the sourdough starter with the sugar, egg, melted butter and vanilla. Really whisk it and make sure the starter is well mixed in, or you will get streaks in your muffins.

WHISK TOGETHER

4. Place the blueberries in a bowl with a few spoonfuls of the flour mixture and toss to coat. This will help them not all sink to the bottom of the muffins.

COAT THE BLUEBERRIES

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