These blueberry muffins have sourdough discard, oats, and all sorts of goodies baked inside. They are soft and delicious. Start your day off right with a sourdough blueberry muffin (or two!)
If you are looking for a way to turn your extra sourdough starter into breakfast, this blueberry muffin recipe is for you! They are soft and delicious with lots of good stuff baked inside.
You may remember that I went on quite the sourdough muffin bender a few years back. It started with sourdough chocolate chip muffins and grew to include classics like oatmeal raisin sourdough muffins.
We also loved fun flavors like orange creamsicle sourdough muffins, caramel apple sourdough muffins, and chocolate peanut butter sourdough muffins. Somehow we got through all of those recipes without making blueberry muffins.
So, when I found myself with some extra blueberries, it seemed like making muffins was the right thing to do! These muffins are soft and delicious, the oats kind of melt into the batter.
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However, they are less sweet than a standard bakery style muffin. They are more nutritious and less like a dessert.
(If you are looking for more of a bakery style muffin, try my blueberry sour cream muffins. Yum!)
Of course, you could easily add a little bit more sugar, honey, or maple syrup if you would like. Then they would be sweeter and more of a treat.
As is, they are loaded with fresh blueberries, making them the real star of the show. And if you like a longer ferment, you can make the batter the night ahead of time.
Cover the bowl and put it in the fridge overnight or even a bit longer. Then stir in the berries when you are ready to bake your muffins.
Like most muffins, these freeze well. Just warm them up for a few seconds in the microwave and you have an instant sourdough breakfast (or snack) whenever you need it!
Blueberry Sourdough Muffins
Ingredients
- 1 cup old fashioned rolled oats
- ½ cup milk
- ½ cup vanilla yogurt
- ½ cup sourdough starter
- ⅓ cup honey or brown sugar
- ⅓ cup oil
- 1 large egg beaten
- 1½ cup all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 pint blueberries
- 1 Tablespoon all-purpose flour
Instructions
- Stir together 1 cup old fashioned rolled oats, ½ cup milk, ½ cup vanilla yogurt, ½ cup sourdough starter, and ⅓ cup honey or brown sugarright away and let sit while you gather up the rest of the ingredients and get ready. You want the oats and raisins to have a chance to soften up a bit.
- Preheat the oven to 400°F and grease a 12 cup muffin tin.
- Stir ⅓ cup oil and 1 large egg into oat mixture.
- In a small bowl, mix together 1½ cup all purpose flour, 1½ teaspoons baking powder, and ½ teaspoon salt.
- Stir dry ingredients into wet ingredients. The batter will be thick.
- Toss 1 pint blueberries of washed blueberries with 1 Tablespoon all-purpose flour. Fold into the batter until evenly distributed.
- Spoon into prepared muffin tin. Each well should get about 3½ Tablespoons of batter and be roughly ¾ of the way full.
- Bake 20-25 minutes or until golden brown. Remove from muffin tin and cool on wire rack.
- Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Notes
Video
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