Sourdough Discard Blueberry Muffins are a fantastic way to use up your sourdough starter discard while making a delicious, fluffy batch of muffins. The sourdough discard adds a slight tang to balance the sweetness of the blueberries, resulting in a perfect muffin texture—moist and slightly crumbly. Here’s a simple recipe to make them at home!
Sourdough Discard Blueberry Muffins Recipe
Ingredients:
For the muffins:
- 1 cup (240g) sourdough starter discard (unfed or fed)
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, for extra flavor)
- 1/2 cup (115g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk (whole or buttermilk works best)
- 1 1/2 cups (225g) fresh blueberries (you can also use frozen, just don’t thaw them)
For the topping (optional):
- 1 tablespoon coarse sugar (for sprinkling on top)
Instructions:
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- Prepare the dry ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
- Mix the wet ingredients:
- In a separate large bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until smooth.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Stir in the sourdough starter discard and the milk, mixing until fully combined.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can lead to dense muffins.
- Fold in the blueberries:
- Gently fold the blueberries into the batter. If you’re using frozen blueberries, toss them in a little flour before adding them to prevent them from sinking to the bottom of the muffins.
- Scoop the batter:
- Using a spoon or ice cream scoop, divide the batter evenly into the muffin cups, filling each one almost to the top.
- Optional topping:
- If desired, sprinkle a little coarse sugar on top of the muffins for a nice crunch.
- Bake the muffins:
- Bake the muffins for 18-22 minutes, or until a toothpick or cake tester comes out clean (or with a few crumbs) when inserted into the center of a muffin.
- Cool the muffins:
- Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Tips:
- Blueberry options: Fresh blueberries work best, but frozen blueberries can be used. Just don’t thaw them before folding them into the batter to prevent the muffins from turning blue.
- Sourdough starter: You can use either fed or unfed sourdough starter discard in this recipe. If your discard is really bubbly, it may add a bit more rise to the muffins, which is great!
- Storage: These muffins are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month. To freeze, wrap the muffins individually and place them in a freezer-safe bag or container.
These Sourdough Discard Blueberry Muffins are light, fluffy, and packed with juicy blueberries. They’re perfect for breakfast, a snack, or a sweet treat at any time of day!