Every morning feeding produces starter you’d otherwise toss. These muffins turn it into something bakery-quality, with a tender crumb boxed mixes can’t touch.
Ingredients
- 3/4 cup sourdough discard
- 1 1/2 cups all-purpose flour (190g)
- 3/4 cup sugar (150g)
- 1/2 cup whole milk or buttermilk
- 1/3 cup melted butter (75g)
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- 1 1/2 cups blueberries, fresh or frozen
Method
- Whisk discard, milk, eggs, melted butter, and vanilla together.
- In a second bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Fold wet into dry until just combined, then fold in blueberries gently.
- Divide into a muffin tin, filling cups 3/4 full.
- Bake at 400°F for 18 to 22 minutes, until a toothpick comes out clean.
Makes 12. The discard reacting with the baking soda is what gives these their light, domed rise.
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