Ingredients
- Wet Ingredients
- 1/2 cup or 113 grams buttermilk or whole milk
- 1/2 cup or 140 grams sourdough discard
- 1 egg, room temperature
- 1/2 cup or 113 grams melted unsalted butter or neutral oil
- 1 tablespoon or 14 grams vanilla extract
- Dry Ingredients
- 2 cups or 240 grams all purpose flour
- 3/4 cup or 150 grams granulated sugar
- 1 tablespoon or 14 grams baking powder
- 1/2 teaspoon or 2.4 grams baking soda
- 1/2 teaspoon or 3 grams salt
- Additional Ingredients
- 2 cups or 1 pint or about 325 grams fresh blueberries
- a few tablespoons sugar for topping
Instructions
- Preheat oven to 400 degrees F and line a cupcake tin with 12 paper liners.
- Add all wet ingredients to a bowl or large glass measuring cup and whisk to combine.
- Add all dry ingredients to a large mixing bowl and whisk to combine.
- Add wet mixture into dry mixture and stir until almost combined. Add blueberries and continue mixing until no dry patches of flour remain and blueberries are mixed into the batter.
- Optional overnight instructions: Once batter comes together, you can cover and refrigerate overnight. Scoop and bake the next morning. Again, this is optional.
- Divide batter evenly between 12 muffin tins and top with a sprinkle of sugar if desired.
- Bake for 15-18 minutes in preheated oven.
Notes
I did not add a crumble to this batch, but a crumble or streusel topping is always a good idea. Use the oat crumble recipe from my Mulberry Crumble Muffins or the streusel recipe from my Blueberry Streusel Muffins recipe. Or simply sprinkle with a bit of sugar before baking like I do.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: sourdough discard recipes, muffin recipes
- Method: baking
- Cuisine: American