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Sourdough Discard Mini Blueberry Muffins.

These bakery-style, kid-friendly, Sourdough Discard Mini Blueberry Muffins are one of my family’s absolute favorite baked goods. This recipe uses fresh or frozen blueberries, leftover sourdough starter, a little bit of tangy Greek yogurt, and a sprinkle of raw crunchy sugar – you really can’t go wrong. Just make sure to double the batch, they’ll be gone in no time!

sourdough discard mini blueberry muffins on checkered cloth napkin

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sourdough discard mini blueberry muffins in muffin tin on cloth napkin
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For this recipe you’ll need

Ingredient list

To get started making this recipe, you’ll want to gather these ingredients:

  • all-purpose flour
  •  raw cane sugar
  •  baking powder
  • sea salt
  • fresh or frozen blueberries
  • eggs
  • avocado oil
  • whole milk
  • whole milk Greek Yogurt
  • vanilla extract
  • sourdough discard (unfed sourdough starter) 130 grams
  • raw turbinado sugar

Here’s How To Make My Sourdough Discard Mini Blueberry Muffins.

Step by Step Instructions

  1. Preheat the oven to 350℉. Line a mini muffin tin with muffin liners or spray with avocado oil.
  2. In a large bowl, mix together the eggs, vegetable oil, milk, greek yogurt, vanilla extract, and sourdough discard. Mix well.
  3. Next, add the flour, cane sugar, baking powder, and salt. Gently fold in until almost incorporated, then fold in the blueberries.
  4. Fill the muffin tins 3/4 – all the way full and sprinkle with raw turbinado sugar. Place the muffins in the oven and bake for 10-15 minutes until barely golden brown. Cool on a wire rack. Store covered for up to 4 days or 1 week in the fridge.

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beautiful-mini-blueberry-muffins
5 from 2 votes

Sourdough Discard Mini Blueberry Muffins.

Print Recipe
Prep Time:10 minutes
Cook Time:14 minutes
Total Time:22 minutes

Equipment

  • mini muffin tin
  • mini muffin liners
  • mini muffin scoop

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ¾ cup raw cane sugar
  • 1 tbsp baking powder
  • ½ tsp sea salt
  • 1 ½ cups blueberries, fresh or frozen

Wet Ingredients

  • 2 eggs
  • ½ cup avocado oil
  • ¼ cup whole milk
  • ½ cup whole milk Greek Yogurt
  • 1 ½ tsp vanilla extract
  • ½ cup sourdough discard (unfed sourdough starter) 130 grams
  • ¼ cup raw turbinado sugar, optional for sprinkling on top

Instructions

  • Preheat the oven to 350℉. Line a mini muffin tin with muffin liners or spray with avocado oil.
  • In a large bowl, mix together the eggs, vegetable oil, milk, greek yogurt, vanilla extract, and sourdough discard. Mix well.
  • Next, add the flour, cane sugar, baking powder, and salt. Gently fold in until almost incorporated, then fold in the blueberries.
  • Fill the muffin tins 3/4 – all the way full and sprinkle with raw turbinado sugar.
    Place the muffins in the oven and bake for 10-15 minutes until barely golden brown. Cool on a wire rack.
    Store covered for up to 4 days or 1 week in the fridge.
Course: Dessert, Snack
Servings: 36 mini muffins
Author: Elizabeth

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2 Comments

  1. 5 stars
    These are absolutely delicious! I substituted coconut sugar for the raw sugar, but other than that followed the recipe exactly. They are moist and each muffin is full of blueberries. Will definitely be making them again.

  2. 5 stars
    Great recipe, as always! I ended up putting half the batter with blueberries that needed to be used up in my fridge, and the other half with dark chocolate chips. I also subbed the cane sugar for coconut palm sugar and baked as full size muffins. Both inclusions turned out yummy and surprisingly, the blueberry ones are sweeter tasting. I might add a little more sugar to the dark chocolate chip ones if I make again.

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