Sourdough Discard Blueberry Muffins Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in the Blueberries: Gently fold in fresh blueberries in just a few strokes to distribute evenly without crushing, which could stain the batter.
- Fill the Muffin Cups: Divide batter evenly into the 12 prepared muffin cups, filling each about three-quarters full to allow room for rising.
- 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.
- 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
