This recipe for Egg Free Blueberry Sourdough discard muffins does not require any eggs, is easy to follow, and uses up precious sourdough. They have a soft and pillowy interior, bursting with blueberries, and have a perfectly crisp and crunchy top. The option is yours if you want to add on a crumb topping.
We have been lucky enough to experience blueberry picking at local farms throughout the summer. For me, this is oftentimes a fun and cathartic experience— aside from when the kids are yelling about the bugs and bees buzzing around (I hear ya!)
Furthermore, blueberry picking is an educational activity in many ways: showing the kids how blueberries grow, how to pick the ripe ones based on color and touch, and a great excuse to be outdoors in sunlight and fresh air. It really makes you appreciate the seasonality of summer experiences. Which begs the question, how do you entice little nimble fingers to pick more than they eat? Plus, what will you do with all those blueberries?
I have many recipe ideas that use fresh blueberries!
You could make blueberry pancakes, of course. That is always a favorite around here.
You could make sourdough waffles, with blueberry compote, yum.
Maybe a pie? Or a crisp? A galette? Jam? Fruit leather? Orrr the fan favorite, blueberry muffins— egg free sourdough discard blueberry muffins that is.
I have become somewhat of a pro of adding sourdough discard into recipes. I sneak it in there like a squirrel hiding their nuts.
This recipe is no exception. You will love how this recipe for sourdough discard blueberry muffins uses the unfed portion of the sourdough, meaning there is no accountability or preparation before making these goodies. Simply take the discard from your fridge and plop it in, as you’ll see in the steps below.
Additionally, if you love the muffin tops, and are looking for something with a hint of cinnamon spice… I got you covered there as well. Add on a cinnamon crumb topping for a delicious extra crunch and sweetness. You may find that the little ones (looking at my youngest) only eat the crumb topping off the muffin, so I do about half with topping and half without.
Honestly, the muffins are terrific with or without it.
Storage tips-
Fresh sourdough discard blueberry muffins can be kept at room temperature in a sealed container for about 3 days. You can also store them in the fridge.
To extend freshness, freeze freshly baked and cooled muffins. Wrap in plastic wrap then place in zip lock bag and keep sealed until ready to eat. Thaw on counter, or uncover wrap and microwave for 20 seconds or so. I love having homemade muffins at my disposal, doesn’t everyone?
How to achieve mouthwatering egg free sourdough discard blueberry muffins:
-Begin by preheating the oven to 400F and lining a muffin tray.
-In a medium mixing bowl, combine and whisk the dry ingredients: flour, sugar, baking powder, and sea salt.
-In a separate smaller mixing bowl, weigh out your discard, and add in the rest of you wet ingredients, yogurt, oil, milk and water. Whisk well.
-Add the wet ingredients into the bowl of the dry ingredients and mix to combine.
-Add blueberries and stir to gently incorporate.
-Pour evenly into prepared liners and sprinkle with optional crumb topping.
-Bake for 18-20 minutes until baked through, and internal temperature is about 200F.
-Remove from baking pan to cool then enjoy!
Things that helped in the kitchen for this recipe, and can help you too:
–cupcake liners/baking cups- The “if you care” brand is environmentally conscious, non-toxic, chlorine free and paper is unbleached. I always appreciate less chemicals in my diet, don’t you? amazon
–Stainless steel mixing bowl with non-slip base – amazon
–Food thermometer (amazon) to check the temperature of basically everything and anything. One of my most used and underrated kitchen tools.
As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. I’m only here to make suggestions that hopefully help you 😉
Egg Free Sourdough Discard Blueberry Muffins
Ingredients
- 1 ½ cups all purpose flour
- 3/4 cup granulated sugar
- 2 ¼ teaspoons baking powder
- 3/4 teaspoons sea salt
- 1/4 cup sourdough discard (62 grams)
- 1/4 cup plus 2 tablespoons, yogurt whole milk vanilla, Greek yogurt or sour cream
- 1/3 cup avocado oil or other neutral oil
- 1/4 cup 2% milk or soy milk
- 2 tablespoons water
- 1 cup fresh blueberries washed and dried
Crumb topping (optional)
- 1/3 cup Brown sugar
- 2 Tablespoons All purpose flour
- 1½ tablespoons Butter, softened
- 1/4 OR 1/2 teaspoon Cinnamon Depending on preference
Instructions
- Preheat oven to 400F and line a 12 cup muffin pan. Set aside
To make the muffins:
- In a medium mixing bowl, combine and whisk the dry ingredients: flour, sugar, baking powder, and sea salt.
- In a separate smaller mixing bowl, weigh out your discard, and add in the rest of you wet ingredients, yogurt, oil, milk and water. Whisk well.
- Add the wet ingredients into the bowl of the dry ingredients and mix to combine. Add blueberries and gently incorporate.
- Pour evenly into prepared liners (about 3/4 full) and sprinkle with optional crumb topping.
- Bake for 16-20 minutes until internal temperature is about 200, or baked through.
- Remove to wire rack or cool and enjoy!
Crumb topping (optional)
- Combine all crumb topping ingredients in a small bowl and mix together; use clean hands to mix and blend it well. Sprinkle on top of muffin batter after they’ve been placed in muffin cups, right before baking.
Wonderful recipe. Loved the way they turned out. Kids loved it too!