Sourdough Discard Banana Blueberry Muffins
These sourdough discard banana blueberry muffins are quick to whip up and and a perfect use for sourdough discard. These muffins come out of the oven looking beautiful and taste even better! Try this recipe for the perfect breakfast or snack muffin.
Sourdough discard banana blueberry muffins
Muffins are a perfect item for all throughout the day. My family loves to eat these sourdough discard banana blueberry muffins for an easy breakfast or a snack. I love this recipe because it makes about 16 muffins and can easily be frozen to enjoy later. The mixture of the bananas and blueberries are the perfect combination and they are moist and delicious. They are enjoyed by all our family members.
Ingredients in sourdough discard banana blueberry muffins
- All purpose flour
- Unsalted butter
- Honey (or an additional 1/2 cup sugar)
- Sugar
- Sourdough discard
- Egg
- Bananas
- Blueberries (frozen or fresh)
- Baking soda
How to make sourdough discard banana blueberry muffins
- Preheat oven to 350 degrees and grease/line a muffin tin
- In a stand mixer or large bowl, combine the butter, sugar, honey, egg, bananas, and sourdough discard
- Mix until well combined (about 30 seconds using a stand mixer or electric handheld)
- Add in the flour and baking soda and mix in stand mixer another 30 seconds- 1 minute (This muffin mix is thicker than a typical one, but it bakes perfectly!)
- Fold in blueberries gently (if you are using frozen blueberries, I typically run under warm water for 30 seconds to partially thaw them before adding)
- Scoop into muffin tin, filling each cup about 3/4 of the way up
- Bake for 20-25 minutes (you can insert a toothpick and if it comes out clean you know they are done baking)
- Allow muffins to cool in tin for a few minutes before moving to cooling rack
- Enjoy!
FAQ
What is sourdough discard? When you bake sourdough items you have an “active” sourdough starter which is simply just flour and water. You have to add flour and water to this mixture frequently to “feed” it. Once the flour and water are added and its fed, then the sourdough starter becomes active, bubbly and you can bake with it. In order to not have a crazy amount of sourdough starter, you typically remove some of it before feeding it. This removal is called “discard” because often people discard it in the trash. However, this discard that is unfed sourdough starter can be used in recipes like this!
Can I use other fruit? This recipe produces a thicker batter. I would really recommend keeping the bananas as they keep the recipe at a good consistency. The blueberries could be subbed out for chocolate chips, raspberries, or a type of nut of your choice.
Substitutions
Honey – you can add additional sugar or use maple syrup
Sourdough discard – if you do not have sourdough starter/discard, you can omit from the recipe! I would then only use 1 1/2 cups of flour since you are removing some of the liquid.
Egg – Substitute the 1 egg for 1/4 cup unsweetened applesauce or a flax egg (Mix 1 tbsp flaxseed meal + 3 tbsp water and let sit in fridge for about 15 minutes until thickened)
Equipment Needed
Stand mixer OR handheld electric mixer (if you do not have these items, then grab a whisk and some elbow grease!)
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Sourdough Discard Banana Blueberry Muffins
Ingredients
- 2 cups all purpose flour
- 1 stick (8 tbsp.) unsalted butter, softened
- 1/2 cup honey (or an additional 1/2 cup sugar)
- 1/2 cup sugar
- 1/2 cup sourdough discard
- 1 egg
- 2 bananas, mashed with a fork
- 1 cup blueberries (frozen or fresh)
- 1 tsp. baking soda
Instructions
- Preheat oven to 350 degrees and grease/line a muffin tin
- In a stand mixer or large bowl, combine the butter, sugar, honey, egg, bananas, and sourdough discard
- Mix until well combined (about 30 seconds using a stand mixer or electric handheld)
- Add in flour and baking soda, mix in stand mixer another 30 seconds- 1 minute (This muffin mix is thicker than a typical one, but it bakes perfectly!)
- Fold in blueberries gently (if you are using frozen blueberries, I typically run under warm water for 30 seconds to partially thaw them before adding)
- Scoop into muffin tin filling each cup about 3/4 of the way up
- Bake for 20-25 minutes (you can insert a toothpick and if it comes out clean you know they are done baking)
- Allow muffins to cool in tin for a few minutes before moving to cooling rack
- Enjoy!
I baked these and they were delicious! They do look nice and taste even better. My family gobbled them up and I found myself wanting to feed my starter so I had discard to make more.