Sunday, February 14, 2021

Sourdough Discard Blueberry Muffins

Today I converted an existing recipe into one where I'm using my sourdough discard. I typically have 1/2 cup discard after removing 2 tablespoons for the mother starter. I subtracted 3 tablespoons flour and 3 tablespoons liquid (milk) from those ingredients in the recipe. The end result was good. Since the baking powder and soda in the existing recipe compared  to amounts in other recipes utilizing sourdough discard, I did not change those.

Blueberry Spelt Muffins with Sourdough Discard

(8 Muffins)

Crumb Topping

Mix crumb topping, cutting in buttery spread until crumbly. Set aside.

2 tablespoon spelt flour

1 tablespoon granulated sugar

1 tablespoon brown sugar

Pinch cinnamon

2 tablespoon buttery spread, grated


Beat egg into discard. Stir in sugar.

1/2 cup sourdough discard

6 tablespoon brown sugar

1 egg

Dry mix

Mix dry ingredients

1 cup 5 tablespoon spelt flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

Zest of 1 lemon

Liquid Mix

Combine liquid ingredients.

1/3 cup olive oil

3 tablespoon buttermilk

Alternately add dry ingredients then liquid ingredients to the discard. Stir only until combined. Fold in blueberries. 

2/3 cup fresh blueberries

Scoop 1/4 cup batter into muffin tins greased with olive oil spray. Top each with 1 1/2 tablespoon crumb topping. 

Bake at 335 F for 27 minutes, turning pan halfway.

Cool in pan on rack for 20 minutes. Remove muffins from pan and continue cooling on wire rack. 








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