Sourdough Discard Blueberry Muffins with Sour Cream
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, fluffy muffins loaded with fresh or frozen blueberries and brightened with lemon zest and juice. Made with sourdough discard, they're tangy, moist, and perfect for brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/3 cup + 1 tablespoon (185 grams) All Purpose Flour
- 1 tablespoon Corn Starch
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder (aluminum free)
- 1/2 teaspoon Fine Sea Salt
- 1 1/2 cups (205 grams) Fresh Blueberries (divided, if using frozen see note*)
- 2 Eggs (large)
- 2/3 cup (150 grams) Organic Cane Sugar
- 1/2 cup (125 grams) Sour Cream (full fat)
- 1 tablespoon Lemon Zest (from about two lemons)
- 1 tablespoon Lemon Juice (fresh squeezed)
- 2 teaspoons Vanilla Extract
- 6 tablespoons (80 grams) Unsalted Butter (melted, cooled to 90-95 degrees Fahrenheit (it will feel warm to touch))
- 1/2 cup (140 grams) Sourdough Discard (100% hydration)
- 1/3 cup (65g) Turbinado Sugar (or raw sugar)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 306mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 118mg
- Calcium
- 46mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 306MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.