Sourdough Discard Blueberry Muffins

Name: Sourdough Discard Blueberry Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 1 cup (120g) King Arthur Unbleached All-Purpose Flour; 1 cup (138g) yellow cornmeal, preferably whole grain; 3/4 teaspoon table salt; 1 teaspoon baking soda; 1 1/2 teaspoons cinnamon; 1 cup (227g) sourdough starter, unfed/discard*; 1/4 cup (57g) milk; 1 large egg; 4 tablespoons (57g) melted butter or 1/4 cup (50g) vegetable oil; 1/2 cup (156g) maple syrup or 1/2 cup (170g) molasses, or honey; 2 cups (340g) blueberries, fresh or frozen; Demerara sugar or coarse sparkling sugar, for sprinkling tops

Instructions

Prep:15minCook:18min

Most sourdough bakers are on the lookout for ways to give their starters some exercise. These fruit-filled sourdough discard muffins are a great way to put excess starter to work. With just the right amount of sweetness, a bit of tang, and a slight crunch from cornmeal, sourdough blueberry muffins are a welcome addition to any breakfast, or enjoy them griddled and slathered with butter for an afternoon snack.

Updated at: Wed, 14 May 2025 03:54:32 GMT