Sugar Spun Run · by Sam Merritt★ 5.0 (184)
Sourdough blueberry muffins
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 8%
CARBS 35G55% OF CAL
2G FIBER19G SUGAR14G OTHER
FAT 11G41% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft blueberry muffins made with sourdough discard, combining tangy and sweet flavors. Ready in 30 minutes, these are great for breakfast or a quick snack.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Sugar Spun Run →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 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)
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 8%
CARBS 35G55% OF CAL
2G FIBER19G SUGAR14G OTHER
FAT 11G41% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 221mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 109mg
- Calcium
- 30mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 221MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.