Today, July 11th, is national blueberry muffin day. Together let us raise a fork to celebrate a true breakfast (or anytime!) champion, the humble Blueberry Muffin, but made even better using sourdough discard!
And what better way to celebrate than with a recipe that utilizes your precious sourdough discard? This recipe transforms leftover starter into a batch of fluffy, flavorful muffins bursting with juicy blueberries.
Sourdough Blueberry Muffin Recipe
These fluffy, tender morsels studded with juicy blueberries are a classic for a reason. They're the perfect blend of sweet and tart, offering a burst of flavor and nutrition in every bite.
Ingredients:
- 1 cup (226 grams) all-purpose flour
- ½ cup (113 grams) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 grams) unsalted butter, melted and cooled slightly
- ½ cup (105 grams) sourdough discard
- ¾ cup (180 ml) milk
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (210 grams) fresh or frozen blueberries
Instructions:
- Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, sourdough discard, milk, egg, and vanilla extract until well combined.
- Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Don't overmix the batter as this will pop bubbles that form quickly when discard and soda are combined!
- Gently fold in the fresh or frozen blueberries.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- For a streusel topping, combine 2 tablespoons flour, 2 tablespoons brown sugar, and 1 tablespoon melted butter with a fork until crumbly. Sprinkle over the muffin batter before baking.
- If you don't have fresh blueberries, you can substitute 1 cup frozen blueberries (don't thaw). Toss them in a little bit of flour before adding them to the batter to prevent them from sinking.
- Enjoy your muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days.
Celebrate National Blueberry Muffin Day with this delicious and resourceful recipe! Not only will you enjoy a delightful treat, but you'll also put your leftover sourdough discard to good use.
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But beyond their deliciousness, blueberry muffins hold a special place in our hearts.
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A Nostalgic Treat:
For many of us, blueberry muffins evoke childhood memories of cozy mornings filled with the aroma of freshly baked goods. They were the perfect comfort food, a sweet start to a busy day. -
Beyond Breakfast:
While they shine as a breakfast champion, blueberry muffins are versatile enough to be enjoyed throughout the day. They make a satisfying snack, a delightful afternoon pick-me-up, or even a fun dessert a la mode. -
Endless Variations:
The beauty of the blueberry muffin lies in its adaptability. From classic recipes bursting with plump blueberries to healthier versions using whole wheat flour and less sugar, there's a blueberry muffin recipe for everyone. Feeling adventurous? Add chopped nuts, a streusel topping, or a hint of lemon zest for an extra flavor punch.
So, how will you celebrate National Blueberry Muffin Day?
- Bake a batch! Whip up your favorite recipe or try a new one.
- Support your local bakery. They're sure to have some delectable blueberry muffins on offer.
- Share your love! Post a picture of your delicious creation on social media with #NationalBlueberryMuffinDay.
No matter how you choose to celebrate, let's raise a muffin to this timeless treat. Here's to blueberry muffins, the burstingly delicious breakfast (or anytime!) hero!