The Best Blueberry Muffins with Sourdough Discard

There’s nothing quite like the aroma of freshly baked blueberry muffins wafting through your kitchen. These sourdough discard blueberry muffins are moist, tender, and packed with juicy blueberries, making them the perfect breakfast treat or afternoon snack. Using sourdough discard not only adds a subtle tangy depth of flavor but also reduces waste, making this recipe a win-win. Whether you’re a seasoned sourdough baker or just looking for a way to use up discard, this recipe is an easy and delicious solution.

Why You’ll Love This Recipe

• Moist and fluffy: Thanks to the sourdough discard, these muffins stay tender and soft.

• Rich blueberry flavor: Bursting with fresh or frozen blueberries in every bite.

• Easy to make: No special equipment required—just a bowl, a whisk, and a muffin tin!

• Great for using up discard: A perfect way to make use of excess sourdough starter.

Ingredients

Wet Ingredients:

• 1/2 cup (113g) unsalted butter, melted

• 3/4 cup (150g) granulated sugar

• 1/2 cup (120g) sourdough discard (unfed)

• 2 large eggs

• 1/2 cup (120ml) whole milk or buttermilk

• 1 teaspoon vanilla extract

Dry Ingredients:

• 2 cups (250g) all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon cinnamon (optional, for warmth and depth)

Add-ins:

• 1 1/2 cups (225g) fresh or frozen blueberries

• 1 tablespoon flour (for tossing the blueberries, to prevent sinking)

Instructions

1. Preheat & Prepare

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with cupcake liners or grease it lightly with butter or non-stick spray.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the sourdough discard, eggs, milk (or buttermilk), and vanilla extract. Stir until well combined.

3. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).

4. Fold in the Blueberries

Toss the blueberries with a tablespoon of flour to prevent them from sinking to the bottom of the muffins. Gently fold them into the batter using a spatula, being careful not to overmix.

5. Fill the Muffin Cups

Divide the batter evenly among the muffin cups, filling each about 3/4 full. If desired, put some extra blueberries on the top.

6. Bake

Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. If using frozen blueberries, baking time may be on the longer side.

7. Cool & Enjoy

Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Tips for the Best Sourdough Blueberry Muffins

• Don’t overmix: Stir until just combined to keep the muffins light and fluffy.

• Use fresh or frozen blueberries: If using frozen, don’t thaw them before adding to the batter.

• Make them extra moist: Substitute part of the butter with Greek yogurt or sour cream for added richness.

• Customize it: Add a crumb topping or a lemon glaze for extra flavor.

How to Store & Freeze

• At room temperature: Store in an airtight container for up to 3 days.

• In the fridge: Keep for up to a week for extended freshness.

• Freezing: Wrap each muffin individually and store in a freezer-safe bag for up to 3 months. Reheat in the microwave for 20-30 seconds before enjoying.

Final Thoughts

These sourdough discard blueberry muffins are the perfect combination of sweet, tangy, and bursting with blueberry goodness. They make a great grab-and-go breakfast or snack while helping you reduce food waste in the most delicious way possible. Give this recipe a try, and let me know how they turn out!