I recently experimented with a sourdough discard breakfast recipe and fell in love. Infused with tangy unfed sourdough, rich milk, and bursts of fresh blueberries, these baked donuts deliver a delightful twist with hints of vanilla and melted butter. I invite you to relish this innovative treat, just try it.

Jump to Recipe

I recently stumbled upon a twist for my favorite quick snack when I realized I could turn sourdough discard into blueberry donuts. I know it sounds kinda weird at first, but trust me it works!

I mixed 1 cup of unfed sourdough discard with 1 cup of all-purpose flour, 1/2 cup of granulated sugar, and 1/2 cup of milk to create a smooth batter. Adding 1 large egg, 2 tablespoons of melted unsalted butter, and a splash of vanilla extract gave the donuts a rich depth of flavor.

I then stirred in 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt, before gently folding in 1/2 cup of fresh blueberries. With this recipe, you can make donuts without yeast and even enjoy a creative way to use leftovers.

It’s perfect if you’re in the mood for something different and easy to whip up for breakfast or a snack.

Why I Like this Recipe

I really love this recipe cause it lets me use up my sourdough discard, which otherwise would go to waste. I also like how easy it is to make even if I’m not a master chef, the steps are simple enough that I can follow them even on busy mornings. The recipe is super forgiving and even if I mess up a little the donuts still come out light and fluffy and thats priceless. Plus, the fresh blueberries give it a pop of juiciness that turns an ordinary donut into something really special for breakfast or a snack.

Ingredients

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Sourdough discard: natural fermentation adds tangy flavor and tiny live cultures, boostin the unique taste.
All-purpose flour: mostly carbs; provides body and structure, making each donut soft and tender.
Granulated sugar: adds sweetness and a lovely crisp edge, balancing the sourness of the discard.
Milk: supplies protein and calcium, helps keep donuts moist and gives a rich texture.
Fresh blueberries: provide antioxidants and natural sweetness, offering a burst of fruity flavor.
Egg: delivers extra protein and creaminess, bindin the mixture together perfectly.
Unsalted butter: adds a creamy richness and tender crumb, making donuts melt in the mouth.

Ingredient Quantities

1 cup sourdough discard (unfed)

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup milk (whole or 2%)

1 large egg

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup fresh blueberries (or frozen, lightly thawed)

How to Make this

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1. Preheat your oven to 375°F and lightly grease your donut pan.

2. In a big bowl, whisk together 1 cup of sourdough discard, 1/2 cup of milk, 1 large egg, 2 tablespoons melted unsalted butter and 1 teaspoon vanilla extract.

3. In another bowl, mix 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt.

4. Pour the wet ingredients into the dry mix and stir gently just until they come together; don’t overmix or your donuts might turn out tough.

5. Fold in 1/2 cup of fresh blueberries (or frozen that’s been lightly thawed) very carefully so the berries don’t break apart.

6. Spoon the batter into the prepared donut pan filling each cavity about 3/4 full.

7. Bake for around 12 to 15 minutes or until a toothpick inserted comes out clean and the donuts are lightly golden.

8. Remove the pan from the oven and let the donuts cool in it for a few minutes before transferring them to a cooling rack.

9. Optionally, dust with powdered sugar or drizzle with glaze once cooled if you like extra sweetness.

10. Enjoy these fluffy, sourdough discard blueberry donuts for breakfast or as a fun snack!

Equipment Needed

1. An oven (preheat to 375°F)
2. A donut pan
3. Two mixing bowls (one for wet ingredients and one for dry ingredients)
4. A whisk
5. Measuring cups and spoons
6. A spatula or spoon for stirring
7. A cooling rack
8. A toothpick for testing if the donuts are done

FAQ

Can I use frozen blueberries?

Yeah, you can use 'em as long as they are lightly thawed. Frozen ones straight from the freezer might make the batter too watery.

Do I really need unfed sourdough discard?

It’s best to use unfed discard cause it gives that unique tangy flavor. Using another substitute might change the taste a bit.

Can I adjust the sugar amount?

Sure, you can tweak it if you like 'em less sweet or sweeter, but keep in mind it may affect the texture a little.

How do I prevent these donuts from sticking to the pan?

Just be sure to grease your donut pan well or use a nonstick spray. That should help 'em release easier.

How long will these donuts stay fresh?

Store 'em in an airtight container at room temperature for about 2-3 days. They might start to dry out after that.

Sourdough Discard Blueberry Donuts Recipe Substitutions and Variations

For unfed sourdough discard, you can try plain yogurt in the same amount for a similar tang.
If you dont have all-purpose flour, whole wheat flour (equal measure) works ok but gives a nuttier flavor.
Replace whole or 2% milk with almond milk or soy milk if you prefer a dairy-free option.
Instead of unsalted butter, melted coconut oil or olive oil can be used, though the taste might change a bit.
If you arent in the mood for blueberries, raspberries or blackberries can be a cool twist.

Pro Tips

1. Make sure you dont overmix the batter cause doing so can make your donuts tough; stir just until everything is combined.
2. If youre using frozen blueberries, let them thaw lightly before adding them so they dont break apart too much during baking.
3. Preheat your oven completely before you start mixing so your donuts bake evenly and come out with a nice, even color.
4. Let your donuts cool in the pan for a few minutes before moving them to a rack. This helps them set and makes them less likely to break when you take them out.

Sourdough Discard Blueberry Donuts Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

334

kcal

Equipment: 1. An oven (preheat to 375°F)
2. A donut pan
3. Two mixing bowls (one for wet ingredients and one for dry ingredients)
4. A whisk
5. Measuring cups and spoons
6. A spatula or spoon for stirring
7. A cooling rack
8. A toothpick for testing if the donuts are done

Ingredients

1 cup sourdough discard (unfed)
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup milk (whole or 2%)
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fresh blueberries (or frozen, lightly thawed)

Directions

Preheat your oven to 375°F and lightly grease your donut pan.
In a big bowl, whisk together 1 cup of sourdough discard, 1/2 cup of milk, 1 large egg, 2 tablespoons melted unsalted butter and 1 teaspoon vanilla extract.
In another bowl, mix 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt.
Pour the wet ingredients into the dry mix and stir gently just until they come together; don't overmix or your donuts might turn out tough.
Fold in 1/2 cup of fresh blueberries (or frozen that’s been lightly thawed) very carefully so the berries don’t break apart.
Spoon the batter into the prepared donut pan filling each cavity about 3/4 full.
Bake for around 12 to 15 minutes or until a toothpick inserted comes out clean and the donuts are lightly golden.
Remove the pan from the oven and let the donuts cool in it for a few minutes before transferring them to a cooling rack.
Optionally, dust with powdered sugar or drizzle with glaze once cooled if you like extra sweetness.
Enjoy these fluffy, sourdough discard blueberry donuts for breakfast or as a fun snack!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.