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!
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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
- 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.
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Sourdough Discard Mini Blueberry Muffins.
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, avocado 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.
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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.
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.
Great recipe only thing i changed due to what i had on hand is olive oil & no yogurt. Turned out perfect!
I made this using blueberry yogurt and olive oil – they are fantastic. I gifted to three families and have already heard back these were the best they every had. Definitely a keeper recipe.
Do you think these could be made with almond flour?
Loved these! My favorite blueberry muffins hands down. Did half reg flour and half almond flour, half olive oil and half avo.oil, didn’t have sourdough discard so used yoghurt instead… delicious!!!! will be making these on repeat. Thank you!!
These were wonderful I made a half batch with fresh cut strawberries! Kidos loved them.
Made these with strawberries over the summer and we gobbled them up. Just did a fall batch replacing the avocado oil with butter, the blueberries with chopped apples and topped them with streusel. My kids love this recipe!
These were a big hit in my house! This is a good use of sourdough discard, the kids gobbled them up! I used a regular sized muffin tin and it made 12 which I baked for roughly 30 minutes until just barely golden on top and a toothpick inserted in teh middle came out clean.