Extra sourdough discard lying around? These Sourdough Whole Wheat Blueberry Muffins are a healthy, easy way to put it to use with some fresh (or frozen) blueberries!
Welcome to week 9284 at home! Anyone else still on the sourdough train through all of this? Yup, us too! Which means we have loads of sourdough discard, too. And since it’s summer, we also have loads of fresh blueberries! Enter these Sourdough Whole Wheat Blueberry Muffins!
These like many of our other toddler friendly muffins / cookies, this recipe is made with whole ingredients without any added sugar.
- Whole Wheat Flour – You can make this with all purpose flour which will make them a little lighter, but I like the added fiber from whole wheat flour.
- Unsalted Butter – If you only have salted butter, no problem. Just cut the kosher salt by a little (for every half cup sub of salted butter for unsalted, cut the salt by 1/4 teaspoon).
- Fresh Blueberries – You can totally use frozen blueberries, too! No need to thaw, just an easy even swap!
- Maple Syrup – The real stuff!
- Sourdough Discard – You can also use straight unfed sourdough starter – whatever you have ready to use!
Find our the recipe for our sourdough starter, Herman, here!
There are no complicated steps about this muffin recipe or any special equipment needed. All you need are a few bowls and the time to whisk and mix. Even better, if you have little ones, they can help add ingredients and mix, too!
Step 1: Mix dry ingredients (flour, baking soda, salt).
Step 2: Mix wet ingredients (sourdough discard, maple syrup, egg, melted butter, and vanilla extract).
Step 3: Coat the blueberries with some flour to prevent them from sinking to the bottom of the muffins.
Step 4: Mix together the wet and dry ingredients.
Step 5: Gently fold the blueberries into the dough. My girls LOVE to help with all of the mixing.
Step 6: Spoon into well greased muffin tin.
Step 7: Bake!
Healthy Muffin Option
I love these muffins because they’re delicious, but they’re also a much healthier option to your classic blueberry muffin. They’re healthier because they’re made with Whole Wheat flour (which adds fiber) and the sweetness from the muffins come from the blueberries and maple syrup as there’s no added sugar. These muffins can also be made with any other fruit you have! That’s why I love these as an option for my girls. Truly kid tested and mom approved!
Yup! No need to thaw them, just toss them with the flour and add them to your batter.
Definitely! Just store these muffins in a freezer safe bag or container and they freeze well for up to 3 months. Just be sure you let them complete cool first.
When you’re ready to eat them, you can thaw them either in the fridge or on the counter. You can also pop ’em in the microwave for about 20 seconds or you could bake them in the oven at 300 degrees for about 6 minutes.
Sourdough Whole Wheat Blueberry Muffins
- 1 cup whole wheat flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup fresh blueberries
- 1 cup sourdough discard
- 1 lg egg
- 3 tablespoons melted unsalted butter
- 1/4 cup real maple syrup
- 1 teaspoon vanilla extract
- Pre-heat oven to 350 degrees and liberally grease a muffin tray – or line with muffin liners.
- In a small bowl mix flour, baking soda, and salt.
- In a large bowl whisk the sourdough discard with maple syrup, eggs, butter, vanilla. Be sure to whisk it well so that everything is incorporated, otherwise it'll cause streaks in the muffins.
- In another small bowl add the blueberries and a tablespoon of flour and gently mix to coat the blueberries. This will prevent your berries from all sinking to the bottom of the muffins.
- Add flour mixture to the starter mixture and mix well. Gently fold in blueberries and spoon batter into muffin tins.
- Bake for 20-25 minutes, testing with a toothpick to make sure it comes out clean.
- Let rest in pan for 5 minutes until removing to finish cooling on a cooling rack.