Sourdough Discard Blueberry Muffins Recipe

Introduction

Use your sourdough discard to create moist and tender blueberry muffins with a subtle tang and sweet bursts of fresh berries. This easy recipe is ready in about 35 minutes and results in soft, flavorful muffins perfect for breakfast or a snack.

Ingredients

• 240g (1 cup) sourdough discard, at room temperature
• 180g (1 1/2 cups) all-purpose flour, sifted
• 150g (3/4 cup) granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 113g (1/2 cup) unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 150g (1 cup) fresh blueberries, rinsed and dried

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. Step 2: In a large mixing bowl, whisk together the sifted flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
3. Step 3: In a separate bowl, combine the sourdough discard, cooled melted butter, eggs, and vanilla extract until the mixture is smooth.
4. Step 4: Add the granulated sugar to the wet ingredients and stir for about a minute until the sugar dissolves completely and the mixture looks glossy.
5. Step 5: Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. It’s okay if a few flour streaks remain—avoid overmixing to keep muffins tender.
6. Step 6: Carefully fold in the fresh blueberries using a few gentle strokes to prevent them from breaking and staining the batter.
7. Step 7: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
8. Step 8: Bake for 20 to 25 minutes until the muffin tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Step 9: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving. They are delightful when enjoyed warm.

Tips & Variations

• Toss the blueberries in a tablespoon of the flour mixture before folding them into the batter to prevent them from sinking.
• Swap blueberries for raspberries or chopped strawberries for a different berry flavor.
• Add lemon or orange zest to the wet ingredients for a fresh citrus note.
• Top muffins with a simple crumble made from flour, brown sugar, and cold butter for added texture.
• Replace vanilla extract with almond extract for a warm, nutty aroma.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins for up to 3 months. To reheat, wrap a frozen muffin in a paper towel and microwave for 20-30 seconds until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fed, active starter instead of discard?

Yes, but the flavor will be milder and less tangy. This recipe is balanced for discard acidity, so using active starter may alter the texture slightly.

How do I stop my blueberries from sinking?

Lightly coat the blueberries in a tablespoon of flour from the dry ingredients before folding them into the batter. This helps suspend them evenly throughout the muffins.

Sourdough Discard Blueberry Muffins Recipe

Print Recipe

★★★★★

4.7 from 74 reviews

Moist and tender sourdough discard blueberry muffins with a subtle tang and sweet burst of fresh berries. This easy-to-make recipe uses leftover sourdough discard to create soft crumb muffins with golden-brown tops, perfect for breakfast or a snack and ready in just 37 minutes.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sourdough Discard Mixture

• 240g (1 cup) sourdough discard, at room temperature

Dry Ingredients

• 180g (1 1/2 cups) all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 150g (3/4 cup) granulated sugar
• 113g (1/2 cup) unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 1 tsp vanilla extract

Fruit

• 150g (1 cup) fresh blueberries, rinsed and dried

Instructions

1. Preheat and Prepare the Tin: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. Place oven rack in center position for even baking.
2. Whisk the Dry Ingredients: In a large bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
3. Combine the Wet Ingredients: In a medium bowl, stir the room-temperature sourdough discard, cooled melted butter, eggs, and vanilla extract until smooth to prevent cooking eggs with hot butter.
4. Dissolve the Sugar: Add granulated sugar into the wet ingredients and mix about one minute until fully dissolved, resulting in a slightly thick and glossy mixture to avoid graininess.
5. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Use a spatula to gently fold until just combined; small streaks of flour are acceptable. Avoid overmixing to prevent tough muffins.
6. Fold in the Blueberries: Gently fold in fresh blueberries in just a few strokes to distribute evenly without crushing, which could stain the batter.
7. Fill the Muffin Cups: Divide batter evenly into the 12 prepared muffin cups, filling each about three-quarters full to allow room for rising.
8. Bake the Muffins: Bake for 20–25 minutes until muffin tops are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool and Serve: Let muffins cool in the tin for 5 minutes to set, then transfer to a wire rack to cool completely. Serve warm for best taste.

Notes

• Toss berries in 1 tablespoon flour before folding to prevent sinking during baking.
• Substitute blueberries with equal amounts of raspberries or chopped strawberries for different berry flavors.
• Add zest of one lemon or orange to wet ingredients for a fresh citrus note.
• For a crumble topping, mix 1/4 cup flour, 2 tablespoons brown sugar, and 2 tablespoons cold cubed butter; sprinkle on muffins before baking.
• Replace vanilla extract with 1/2 teaspoon almond extract for a warm, nutty aroma.
• Store cooled muffins in airtight container at room temperature up to 3 days or freeze up to 3 months.
• Reheat frozen muffins by wrapping in a paper towel and microwaving for 20-30 seconds.
• Use fed active starter instead of discard, noting milder flavor and different texture may result.
• To make dairy-free, substitute butter with melted coconut oil or dairy-free butter alternative.
• Avoid overmixing batter to prevent tough muffins.

Keywords: sourdough discard, blueberry muffins, easy muffin recipe, baking, breakfast muffins, fruit muffins, homemade muffins, sourdough baking