Sourdough Blueberry Whole Wheat Muffins

I always love a satisfying, hearty muffin to pair with breakfast, and these blueberry whole wheat muffins definitely fit the bill. The sweet bursts of blueberry perfectly complement the nutty, savory flavor of the whole wheat. For an extra touch of moistness, let the batter ferment overnight; it gives the muffins a lovely, tender texture. Of course, you can bake them the same day if you're short on time. I’ve included directions for either method. Give them a try and share your thoughts—I’d love to hear what you think!

SOURDOUGH BLUEBERRY WHOLE WHEAT MUFFINS

PREP TIME: 20 minutes COOK TIME: 20 minutes TOTAL TIME: 40 minutes YIELD: 12 muffins

INGREDIENTS

• 2½ cups whole wheat flour
• ½ cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups blueberries
• ½ cup sourdough discard
• 1¼ cups milk
• ½ cup butter, melted
• 2 eggs
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. Preheat the oven to 425°F. Grease a muffin tin or line with paper or silicone liners.
2. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and sugar.
3. Add the blueberries to the dry ingredients and gently stir to coat. This helps prevent them from sinking.
4. In a separate bowl, whisk together the melted butter, sourdough discard, milk, eggs, and vanilla.
5. Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined.
6. Divide the batter evenly between the muffin cups.
7. Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F and continue baking for 12–15 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
8. Allow the muffins to cool for at least 10 minutes before serving.

NOTES

Overnight Ferment Option: If desired, you can mix the flour, sourdough discard, and milk the night before. Cover and let ferment at room temperature overnight, then add the remaining ingredients in the morning before baking.