Blueberry Muffins (with sourdough discard)

Blueberry Muffins are the ultimate snack! Served warm or cold they always hit the spot, and you can add a little extra flavor by using your sourdough discard.

Wasting sourdough discard is not an option in our house. I use the discard for pancakes, naan bread, flatbreads, pizza bases, and so much more, but my personal favorite is Blueberry Muffins.

People are put off the sourdough process due to the waste of ingredients, but with forward planning and a cache of discard recipes you'll eliminate the waste - something everyone is conscious of in these economic times.

They are loads of sourdough discard recipes, but I thought today I would add my recipe to the blog because we love these Blueberry Muffins and they're so easy to bake.

Sourdough discard can be added to just about any recipe requiring a leavening agent. It adds a tangy flavor to sweet and savory goods, and it makes these Blueberry Muffins delicious.

We enjoy these straight from the oven, but they're also one of the rare baking items I freeze. Simply wrap them individually in cling wrap and freeze until needed. You can let them defrost in lunchboxes or zap them in the microwave to have with your morning coffee.

Frozen blueberries are best for this recipe, and have you noticed how expensive they are right now? I took some cuttings of our blueberries earlier in the year which successfully rooted in the glasshouse. I'll be planting these freebies out very soon and hope it doubles our harvest.

We also added ten raspberry canes and doubled our strawberry beds - most of this produce will be frozen to feed our family (and Maddi's) while supermarket prices are insane!

You can substitute the blueberries in this recipe for any berry you prefer or have in your freezer.

This Blueberry Muffin recipe makes twelve generous muffins, and I usually make them in muffin liners, but these blue patty pans were hard to resist! Be mindful that they do rise a lot so use extra-large patty pans or divide the mixture over more pans - 15 to 18 patty pans depending on size.

The crumble topping adds some sweetness and that gorgeous crunch to the muffin, but it can be omitted if you prefer - trust me, go with the crumble, it's the best!

Muffins and morning coffee go hand in hand, and you'll love the gorgeous flavour your sourdough discard adds to these Blueberry Muffins. They're moist and soft, packed with juicy berries and the crumble adds a delightful crunch and sweet texture.

Simply click on the link to download the recipe card or right click on the photo below and save it to your computer: