Sourdough blueberry muffins

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon table salt
• ½ cup unsalted butter (melted )
• ½ cup sourdough discard
• ¾ cup sour cream (or plain full-fat Greek yogurt )
• 1 large egg (room temperature preferred)
• 1 teaspoon vanilla extract
• 1 ½ cups fresh blueberries
• Granulated sugar for topping (optional)

Steps

1. 1

   Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners. Set aside.

2. 2

   In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. 3

   In a separate mixing bowl, whisk together melted butter, sourdough discard, sour cream, egg, and vanilla extract until ingredients are evenly mixed.

4. 4

   Add wet ingredients to dry and use a spatula to gently fold together. Once batter is about 50% combined, add blueberries and continue to mix, gently, until blueberries are well-distributed and batter is just combined. Do not over-mix or muffins will be dense and dry.

5. 5

   Evenly divide batter into prepared muffin tin. If desired, sprinkle with granulated sugar.

6. 6

   Transfer to center rack of 425F (220C) oven and bake for 8 minutes, then, without opening the oven door, decrease oven temperature to 350F (175C) and bake for 12 minutes longer/until muffins are baked through. The tops will be beginning to turn a light golden brown and a toothpick inserted in the center should come out clean or with moist crumbs.

7. 7

   Allow muffins to cool for 10 minutes in the muffin tin before carefully removing to a cooling rack to cool completely.