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sourdough discard white chocolate chip blueberry muffins

Sourdough White Chocolate Blueberry Muffins

These sourdough white chocolate blueberry muffins are tangy, moist, and delicious! They are easy to make and feature sourdough discard, white chocolate chips, and fresh blueberries.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 228 kcal

Equipment

  • 1 medium bowl
  • 1 Large Bowl
  • 1 Spatula (or a stand mixer with paddle attachment)

Ingredients
  

  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 1.5 tsp vanilla
  • 1/2 cup sourdough discard
  • 2 eggs
  • 1/2 cup melted butter
  • 1/2 cup milk
  • 1 tbsp lemon juice
  • 1/2 cup white chocolate chips
  • 1.5 cups blueberries fresh or frozen
  • lemon zest optional

Instructions
 

  • Preheat the oven to 350 Fahrenheit and line a muffin tin with cupcake liners. Melt the butter and set aside.
  • Whisk flour, baking soda, and salt in a medium bowl.
    2 cups all purpose flour, 2 tsp baking soda, 1/2 tsp salt
  • In a large bowl whisk the two eggs. Add the milk, sourdough discard, melted butter, vanilla, lemon juice, and sugar. Mix with a spatula until just combined. If using a stand mixer mix on lowest setting. Do not overmix!
    1 cup sugar, 1.5 tsp vanilla, 2 eggs, 1/2 cup melted butter, 1/2 cup milk, 1 tbsp lemon juice, 1/2 cup sourdough discard
  • Add the blueberries, white chocolate chips and lemon zest and gently stir. Fill each pre-lined muffin tin to the top with batter. I like to use a large cookie scoop for this step.
    1/2 cup white chocolate chips, lemon zest, 1.5 cups blueberries
  • Bake for 20-22 minutes or until the centers are no longer. Remove the muffins from the tins to cool.

Notes

    • Oven temperatures can vary-check your muffins towards the end of baking to make sure they do not over bake. 
    • Mix the ingredients until just combined for best results, do not over mix!
  •  
    • Melt the butter prior to starting the recipe and let it cool for a few minutes before adding to the batter. 
  •  

Nutrition

Calories: 228kcalCarbohydrates: 44gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 30mgSodium: 301mgPotassium: 91mgFiber: 1gSugar: 24gVitamin A: 68IUVitamin C: 2mgCalcium: 37mgIron: 1mg
Keyword muffins
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