Sourdough Discard Banana Blueberry Muffins
These sourdough discard banana blueberry muffins are quick to whip up 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.
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Muffins are a perfect item for all throughout the day. My family loves to eat these sourdough banana blueberry muffins for an easy breakfast or a snack. The batter is so quick to prepare, and they bake fast. The mixture of bananas and blueberries are the perfect combination.
These muffins come out of the oven moist and delicious. Enjoy them for a quick breakfast item, snack, or serve them at your next baby shower or brunch. They are enjoyed by all and a crowd favorite muffin!
Ingredients
- All-purpose flour: Adds to the light texture.
- Unsalted butter
- Sugar: to sweeten.
- Honey: I prefer to cut down on refined sugar a bit, but you can just use an additional 1/2 cup of sugar.
- Sourdough discard
- Plain Greek yogurt: Used as a binding agent and an egg substitute.
- Bananas: Mashed with a fork.
- Blueberries: You can use frozen or fresh.
- Baking soda: Since you are using sourdough discard, this will give it a nice rise.
- Baking powder: Yes, you will use both SODA and POWDER. As these muffins are eggless, these will give them a nice rise.
- Apple cider vinegar: You can’t taste this in the recipe, but it’s used as an acid to react with the baking soda and activate the baking soda.
- Vanilla: Adds delicious flavor.
- Salt: to enhance flavor.
How to make sourdough discard banana blueberry muffins
Preheat oven to 350 degrees and grease/line a muffin tin. In a large stand mixer, combine butter, sugar, honey, Greek yogurt, mashed bananas, vanilla, apple cider vinegar and sourdough discard. Mix until well combined. Add in the flour, salt, baking soda, and baking powder. Mix together. Gently fold in blueberries.
Scoop into muffin tin, filling each cup about 3/4 of the way up. Bake for 20-25 minutes.
FAQ
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!
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 or raspberries.
Yes! The use of Greek yogurt and the two leavening agents provide the perfect substitutes for eggs.
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.
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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If you love these muffins, you will also love these Pumpkin Chocolate Chip Sourdough Discard Muffins!
If you made this recipe, please leave a star rating and review. This is extremely helpful to me and other readers!
Sourdough Discard Banana Blueberry Muffins
Equipment
Ingredients
- 2 cups (270 g) all-purpose flour
- 8 tablespoons (112 g) unsalted butter softened
- ½ cup (100 g) granulated sugar
- ½ cup (150 g) honey (or an additional 1/2 cup sugar)
- ½ cup (100 g) sourdough discard
- 3 tablespoons (45 g) plain Greek yogurt
- 2 teaspoons (8 g) vanilla
- 2 (236 g) ripe bananas mashed with a fork
- 1 cup (148 g) blueberries fresh or frozen
- 1 teaspoon (4 g) baking soda
- ¼ teaspoon (1 g) baking powder
- ½ teaspoon (2 g) apple cider vinegar
- ½ teaspoon (2 g) salt
Instructions
- Preheat oven to 350 degrees and grease/line a muffin tin.
- In a stand mixer or large bowl, combine the butter, sugar, honey, Greek yogurt, vanilla, bananas, apple cider vinegar, and sourdough discard8 tablespoons unsalted butter, ½ cup granulated sugar, ½ cup honey, 3 tablespoons plain Greek yogurt, 2 teaspoons vanilla, 2 ripe bananas, ½ teaspoon apple cider vinegar, ½ cup sourdough discard
- Mix until well combined (about 30 seconds using a stand mixer or electric handheld)
- In a medium size bowl, combine flour, salt, baking soda, and baking powder.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon baking powder
- Add into the stand mixer and mix another 30 seconds until ingredients are just combined.
- 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!
A family favorite recipe and they are gone quickly as my kids love them!
Soft and turned out well overall. However, lacking flavor for me. Even with overripe bananas (I used 3 actually) and adding vanilla from the start. I may try again but adding spices to it.
Thank you for your feedback! It is always helpful to me to hear your feedback as I am currently working on some more muffin recipes.
It was a nice simple recipe. The muffins turned out yummy!
Thank you! I’m so glad you enjoyed them!
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.