Zucchini Blueberry Muffins with Sourdough Discard

Zucchini Blueberry Muffins

If you’re looking for a creative way to use your sourdough starter discard, we have a delightful recipe for you! Try these zucchini blueberry muffins with Sourdough Discard. These muffins include fresh zucchini, fresh blueberries, and sourodugh starter for delectably moist, and perfectly sweet muffins.

Using Sourdough Discard in Zucchini Blueberry Muffins

The fermentation process used to create sourdough bread enhances its nutritional profile. Sourdough is easier to digest than traditional yeast bread. In sourdough, lactic acid bacteria break down gluten, fructans, and phytic acid. This can be particularly beneficial for individuals with gluten or FODMAP sensitivities.

Muffins are not usually long-fermented, but they can be! I don’t long ferment these blueberry zucchini muffins, but many readers have told me they have successfully fermented the batter overnight in the fridge for easier digestion. You can try fermenting the muffin batter overnight in the fridge before preheating your oven and filling your muffin tin with batter.

What is the Secret to Moist Muffins?

Adding zucchini and blueberries into muffins is the secret to a moist and tender texture that makes these baked treats irresistibly soft.

Zucchini naturally contains high water content, which releases moisture as the muffins bake. This moisture infusion prevents the muffins from drying out and enhances their softness. Blueberries, with their juicy bursts, further contribute to this effect by adding extra moisture and a delightful flavor.

Not only do zucchini and blueberries contribute to the texture, but they also add to the flavor profile. Zucchini’s subtle, earthy taste combines with the fresh, natural sweetness of blueberries, creating a unique and delicious flavor. The natural sugars in blueberries caramelize during baking, creating pockets of juicy, flavorful bites within the muffin. The pectin found in blueberries also acts as a natural thickener, contributing to a moist, luscious crumb.
Incorporating zucchini and blueberries elevates the taste and ensures that each muffin is tender and moist.

Don’t Over Mix These Blueberry Zucchini Muffins

When making these sourdough zucchini blueberry muffins, one crucial tip is to avoid overmixing the batter. Overmixing can result in dense muffins rather than light and fluffy ones. The reason behind this lies in the formation of gluten.

Gluten, a protein present in flour, gives structure to baked goods. However, excessive mixing develops gluten strands, leading to a denser texture. To prevent this, gently mix the dry and wet ingredients until just combined, ensuring there are still some lumps and streaks of flour in the batter.

This technique allows the muffins to rise correctly, resulting in a tender crumb and a delightful eating experience.

My other muffin baking tip is always to use a thin metal aluminum muffin tin with paper liners. A metal muffin tin works way better than a silicone muffin pan.

Storing Sourdough Zucchini Blueberry Muffins

Storing baked zucchini blueberry muffins properly ensures they remain fresh and delicious. Here are some tips on how to store them effectively:

• Room Temperature Storage:
  • Allow the blueberry zucchini muffins to cool completely.
  • Place them in an airtight container lined with paper towels to absorb excess moisture.
  • Store at room temperature for up to 3-4 days.
• Refrigeration:
  • If the weather is hot or humid, consider refrigerating muffins.
  • Wrap each muffin individually in plastic wrap to prevent drying out.
  • Store in an airtight container in the fridge for up to one week.
• Freezing Muffins:
  • Cool muffins completely before freezing.
  • Wrap each muffin tightly in plastic wrap or aluminum foil.
  • Place wrapped muffins in a freezer-safe bag or container.
  • Label it with the date and freeze it for up to 3 months.
• Reheating Frozen Muffins:
  • Remove the desired number of blueberry zucchini muffins from the freezer.
  • Unwrap and place on a microwave-safe plate.
  • Microwave on high for 20-30 seconds or until warm.
  • Alternatively, preheat the oven to 350°F (175°C) and heat muffins for 10-15 minutes until warmed.

Sourdough Discard Muffins

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Zucchini Blueberry Muffins with Sourdough Discard

The perfect recipe to use up extra zucchini and sourdough discard! These delicious Zucchini blueberry Muffins made with sourdough discard are moist and bursting with blueberry flavor. Enjoy these chocolate cherry sourdough muffins for breakfast, a snack, or dessert.

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• Prep: 10 minutes
• Cook: 30 minutes
• Total Time: 40 minutes

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Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup blueberries
• 3/4 cup grated zucchini
• 1/2 cup grass-fed butter, room temperature soft/melted
• 1/2 cup sourdough starter, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup whole milk, room temperature
• 2 eggs, room temperature
• Granola, for topping

Instructions

1. Preheat your oven to 350° F.
2. Line a muffin tin with paper liners.
3. Wash the zucchini and grate or mince.
4. In a medium-large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and blueberries.
5. In a separate bowl, combine the zucchini, butter, sourdough starter, vanilla, whole milk, and two eggs. Whisk until combined.
6. Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over-mix. The batter should be thick, and it’s okay if there are clumps.
7. Spoon the batter into the muffin tins. Optional— top with granola.
8. Bake for about 30 minutes total. Rotate the pan halfway through.
9. Allow cooling for about 15 minutes.

Kaitlynn Fenley Author, Educator, Food Microbiologist

Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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