There’s nothing quite like the smell of baked goods wafting through the house, making you feel warm and cozy. I remember the first time I made these Sourdough Discard Blueberry Donuts. I had some sourdough discard sitting in my fridge, and I didn’t want it to go to waste. As soon as those donuts came out of the oven, the sweet aroma mixed with the tang of sourdough filled my kitchen, making my heart smile. This recipe is special because it takes a simple kitchen staple and turns it into something delicious and joyful. Slicing into a soft, fluffy donut packed with bursts of fresh blueberries feels like finding a little piece of happiness in every bite.
why make this recipe
Making Sourdough Discard Blueberry Donuts is a great way to use up sourdough discard, preventing waste while creating a delightful treat. These donuts are not only easy to make but also incredibly delicious. They offer a perfect blend of sweet and tangy, thanks to the combination of sourdough and fresh blueberries. This recipe is perfect for breakfast, snacks, or even a sweet treat after dinner. Plus, using sourdough discard adds a unique flavor and texture that store-bought donuts just can’t match.
how to make Sourdough Discard Blueberry Donuts
Ingredients:
- 1 cup sourdough discard
- 1/2 cup milk
- 1/4 cup sugar
- 1/4 cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Powdered sugar for dusting (optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, mix together the sourdough discard, milk, sugar, melted butter, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the blueberries gently.
- Fill each donut cavity about 3/4 full with the batter.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Let the donuts cool for a few minutes in the pan before transferring them to a wire rack.
- Dust with powdered sugar if desired and serve.
how to serve Sourdough Discard Blueberry Donuts
These donuts are best served warm, right out of the oven. You can enjoy them plain or dusted with powdered sugar. If you want a little extra pizzazz, try serving them with a side of whipped cream or a drizzle of icing on top. They also make a lovely breakfast paired with a hot cup of coffee or tea.
how to store Sourdough Discard Blueberry Donuts
To keep them fresh, store any leftover donuts in an airtight container at room temperature for up to two days. If you want to keep them longer, you can freeze the donuts. Just place them in a freezer-safe bag or container. They will stay good for up to three months. When you’re ready to enjoy, thaw them at room temperature or pop them in the microwave for a few seconds.
tips to make Sourdough Discard Blueberry Donuts
- Make sure to gently fold in the blueberries so they don’t break apart and dye the batter.
- For an extra crunch, consider adding a streusel topping before baking.
- You can substitute the milk with any non-dairy milk for a vegan version.
- Try using a mix of berries for a fun twist on the flavor.
variation
Feel free to switch up the berries! Instead of blueberries, you can use raspberries, strawberries, or even diced peaches for a fruity spin. You can also add a sprinkle of cinnamon for a warm spice flavor.
FAQs
Q: Can I use frozen blueberries instead of fresh ones?
A: Yes, frozen blueberries will work fine. Just be sure to gently fold them in while frozen to avoid turning the batter blue.
Q: What can I use instead of sourdough discard?
A: If you don’t have sourdough discard, you can replace it with equal amounts of plain yogurt or unsweetened applesauce for similar moisture and tang.
Q: Is it necessary to use a donut pan?
A: While a donut pan is recommended for the classic donut shape, you can also bake the batter in a muffin tin if you don’t have one. Just adjust the baking time slightly.
Sourdough Discard Blueberry Donuts
Ingredients
Wet Ingredients
- 1 cup sourdough discard
- 1/2 cup milk Can substitute with non-dairy milk for a vegan option.
- 1/4 cup sugar
- 1/4 cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup fresh blueberries Can substitute with frozen blueberries.
- Powdered sugar for dusting Optional
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, mix together the sourdough discard, milk, sugar, melted butter, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Gently fold in the blueberries.
Baking
- Fill each donut cavity about 3/4 full with the batter.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Let the donuts cool for a few minutes in the pan before transferring them to a wire rack.
Serving
- Dust with powdered sugar if desired and serve warm.