muffins · Yummy

Pandemic Baking: 4 Months Later

Sourdough bread is all fun and games, until you’re on your 15th loaf and it’s still fucking flat and flavorless. I don’t have a Dutch oven, so my loaves always sploosh out the sides and end up flat as a pancake. The whole process requires far too much of my attention, and doesn’t produce the results needed to warrant such attention. If you’re going to take up all of my free time, you better damn well be delicious. Fuck you, sourdough bread. I will no longer fall for your tangy temptress ways. From now on, I will purchase you from the store like everyone else. I mean, what the hell am I trying to prove anyway?

The perk of sourdough starters is having discard, though. I will never stop feeding my starter, because I never want to run out of discard. I still make those sourdough biscuits every week. They’re perfection, and I refuse to give them up. During the first few weeks of having the sourdough starter, I was accumulating a LOT of discard. I didn’t know what to do with it all. I ended up making tons of discard recipes that I found online. One such recipe was these blueberry muffins. I had no idea sourdough could be used for sweets! These muffins definitely have a denser crumb than regular muffins, but I quite like it. It’s not all sugary sweetness… there is more complexity involved.




So, if you’re over the whole making everything from scratch thing, but you still want to put your sourdough starter to good use, then this recipe is for you.



Sourdough Discard Blueberry Muffins

2 cups (240 grams) all-purpose flour

1 cup (200 grams) granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon cornstarch

1 cup blueberries (fresh or frozen)

1 stick melted butter

2 eggs

1/2 cup (125 grams) sourdough starter discard

3 tablespoon sour cream

1 teaspoon vanilla

Crumb Topping:

3 tablespoons melted butter

1/2 cup (100 grams) granulated sugar

1/2 cup (60 grams) all-purpose flour

Preheat oven to 350 degrees.

Mix crumb topping ingredient in a small bowl, making sure to keep some larger chunks intact. Set aside.

Line a 12 count muffin tin with paper liners or grease well. In a large bowl, combine flour, sugar, baking soda, baking powder, corn starch, and salt. Mix until combined before adding in the blueberries. Gently stir them into the dry ingredients, so that they’re all coated. Set aside.

In a medium mixing bowl, whisk together butter, eggs, sourdough discard, sour cream, and vanilla. Pour the wet ingredients into the dry ingredients, and gently stir until completely combined. Divide batter into muffin tin, and sprinkle with the crumble topping. Gently press the crumble topping onto each muffin so that it sticks.

Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the tin for about 10 minutes before removing to a cooling rack.

Pile ’em into your face when it all just gets to be too much. Because eating your feelings is a legit coping mechanism, and it’s okay.

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