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Blueberry Sourdough Muffins (Fresh-Milled Discard Recipe)

5 from 1 vote
These muffins are made with sourdough discard and fresh-milled flour for a tender crumb and crispy top. Juicy blueberries and a burst of lemon make them a perfect healthy breakfast or make-ahead snack. Optional raw cane sugar topping adds a crunch!
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Top-down view of baked sourdough blueberry muffins in white liners, one muffin flipped on its side to showcase its perfectly domed top, next to a striped tea towel.
Prep Time:15 minutes
Cook Time:25 minutes
Cool Time:10 minutes
Total Time:50 minutes
Servings:12 muffins
Calories:223kcal
Equipment
Ingredients

Dry Ingredients

  • 250 g freshly-milled soft wheat flour - (milled from ~1¼ cups soft wheat berries) see Notes for choosing a store-bought alternative
  • 2 tsp baking powder
  • ¼ tsp baking soda

Wet Ingredients

  • 80 g butter - (⅓ cup) cold is fine
  • 135 g raw cane sugar, finely granulated - (⅔ cup) regular granulated sugar or coconut sugar
  • ¼ tsp fine sea or table salt
  • ½ tsp cinnamon
  • zest from 1 organic lemon - finely grated
  • 1 tbsp lemon juice
  • 2 eggs
  • 120 g sourdough discard - (½ cup)

Other Ingredients

  • 210 g blueberries - (1½ cups)
  • 25 - 50 g raw cane sugar, coarse - (½ to 1 tsp per muffin) optional
Instructions

Prep Pan

  • Line a muffin tin with 12 paper liners or grease each mold with softened butter.

Mix Dry Ingredients

  • In a medium bowl, stir together fresh-milled flour, baking powder and baking soda and mix until well distributed.

Combine Wet Ingredients

  • Melt butter in the bottom of a large bowl and whisk in sugar, salt, cinnamon, lemon zest, and lemon juice.
  • Add the eggs and whisk again until fully combined.
  • Whisk in sourdough discard until completely smooth.

Mix Batter

  • Gently fold in dry ingredients until there are only a few small streaks of flour visible. Add berries and fold carefully until just combined.
    Batter will be very thick, like a cookie dough.
  • Divide between prepared muffin cups and sprinkle each with ½ teaspoon turbinado sugar (optional).

Bake & Cool

  • Let the muffin batter rest in the pan while you preheat the oven to 175°C (375°F).
  • Bake for 20-25 minutes, until tops are golden and a tester inserted into the center of muffins comes out (mostly) clean.
  • Let cool in pan for 10 minutes then the rest of the way on a cooling rack.
Notes
  1. For the mildest tang, use fresh discard less than 24 hours old, or active bubbly starter. For a more noticeable tang, use discard from your fridge. Avoid overly sour discard or reset it first.
  2. The base recipe creates a moderately sweet breakfast muffin. If you prefer a sweeter muffin but don’t want to add the extra sugar crunch top, increase sugar to 150g (¾ cup).
  3. Use paper liners to prevent losing any blueberries to the pan. They also make cleanup a breeze.
  4. The batter should be thick, like cookie dough, but not so thick that it’s difficult to fold in the blueberries without smashing them. Add an extra tablespoon of sourdough discard or whole milk if necessary.
  5. For an extra-crunchy, bakery-style muffin, sprinkle each with the extra raw cane sugar on top before baking.
Author: Sarah | Grains & Greens Kitchen
Calories: 223kcal | Carbohydrates: 32.5g | Protein: 4.8g | Fat: 9.1g
Tried this recipe?Let me know how it turned out!