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–+ servings

Sourdough Discard Blueberry Muffins

A simple sourdough discard blueberry muffin recipe made with honey and Greek yogurt. No refined sugar, easy to make, and perfect for using up extra blueberries.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast
Servings 12

Equipment

  • Muffin Tin
  • Parchment Paper Muffin Liners

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup sourdough discard
  • 1/2 cup honey
  • 1 large egg
  • 1/2 cup plain whole-milk Greek yogurt
  • 1/4 cup coconut oil melted
  • 1 tsp vanilla extract
  • 1 cup blueberries
  • 1/4 cup milk

Instructions
 

  • Preheat oven to 350°F and line a muffin tin with parchment liners.
  • Mix flour, baking soda, and salt in a bowl.
  • In another bowl, whisk sourdough discard, honey, egg, yogurt, coconut oil, vanilla, and milk.
  • Combine wet and dry ingredients.
  • Fold in blueberries.
  • Divide batter into muffin tin.
    • Use a cookie scoop to transfer the batter into the muffin tin
  • Bake 20–25 minutes.
  • Cool and enjoy.

Notes

  • Works with fresh or frozen blueberries
  • Swap coconut oil if needed
  • Add more sweetener if desired—this recipe is not overly sweet
  • Start checking at 20 minutes—they’re usually done between 20–25 minutes
Keyword blueberry muffins, healthy blueberry muffins, no refined sugar muffins, sourdough discard muffins
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