Sourdough Discard Blueberry Muffins Recipe

It was a chilly weekend morning when I first experimented with making sourdough discard blueberry muffins.

My kids were craving something sweet and comforting, and I had some sourdough discard waiting to be used.

The result? Light, fluffy muffins bursting with juicy blueberries and a hint of tang from the discard—a new family favorite! These muffins are the perfect way to avoid waste and whip up a delightful treat that everyone will love.

What Makes My Sourdough Discard Blueberry Muffins Recipe Unique?

What sets my sourdough discard blueberry muffins apart is the balance of tangy and sweet flavors combined with a soft, moist crumb.

Unlike traditional muffins, this recipe uses sourdough discard, adding a subtle complexity to the flavor. I also incorporate a cinnamon streusel topping for extra texture and a touch of spice.

The recipe is easy to follow, uses everyday ingredients, and avoids waste—making it both practical and delicious.

Ingredients List for Sourdough Discard Blueberry Muffins Recipe

• 1 cup sourdough discard (unfed)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup vegetable oil (or melted butter)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk (or buttermilk)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups fresh or frozen blueberries

Optional Streusel Topping:

• 1/4 cup brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons butter, melted
• 1/2 teaspoon cinnamon

Substitutions and Variations

• Blueberries: Swap blueberries with huckleberries or mixed berries for a unique twist.
• Sweeteners: Substitute brown sugar with coconut sugar for a healthier option.
• Flour: Use whole wheat or a gluten-free blend instead of all-purpose flour.
• Oil: Replace vegetable oil with melted coconut oil or olive oil for added flavor.
• Milk: Almond milk or oat milk work well for a dairy-free version.

Sourdough Discard Blueberry Muffins Step-by-Step Cooking Instructions

Step 1: Prepare the Batter

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly. In a large bowl, whisk together the sourdough discard, granulated sugar, brown sugar, oil, eggs, vanilla extract, and milk until smooth.

Step 2: Mix the Dry Ingredients

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

Step 3: Fold in the Blueberries

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter. A light hand helps prevent the berries from breaking.

Step 4: Prepare the Streusel (Optional)

In a small bowl, mix the brown sugar, flour, melted butter, and cinnamon until crumbly. Sprinkle this mixture over the top of each muffin for added flavor and texture.

Step 5: Bake the Muffins

Fill each muffin cup about three-quarters full with batter. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack.

Common Mistakes to Avoid While Preparing Sourdough Discard Blueberry Muffins

• Overmixing the Batter: Stirring too much can result in dense muffins.
• Using Wet Berries: Ensure blueberries are dry to avoid excess moisture in the batter.
• Skipping the Streusel Topping: This step adds extra flavor and texture.

Sourdough Discard Blueberry Muffins Serving and Presentation Tips

Serve these muffins warm with a pat of butter or a drizzle of honey. For a rustic presentation, place them in a basket lined with a cloth napkin. Garnish with a few fresh blueberries on the side for added color.

How to Serve Sourdough Discard Blueberry Muffins

These muffins are perfect for breakfast, brunch, or an afternoon snack. Pair them with a hot cup of coffee or a glass of milk. They also make a delightful addition to a breakfast spread with yogurt and fruit.

Extra Recipe Tips for Sourdough Discard Blueberry Muffins

• Prevent Blueberries from Sinking: Toss them in a tablespoon of flour before folding into the batter.
• Storage: Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Make-Ahead Option: Prepare the batter ahead of time and refrigerate overnight for quick baking in the morning.

FAQs

When Can I Bake with My Sourdough Discard?

You can use sourdough discard any time it’s available, even if it’s unfed.

How Do You Stop Blueberries from Sinking to the Bottom of Muffins?

Coat the blueberries in flour before adding them to the batter.

Why Use Sourdough Discard in Baking?

Sourdough discard adds a unique tangy flavor and reduces food waste.

Final Thoughts

Sourdough discard blueberry muffins are a delightful treat that combines tangy sourdough with sweet blueberries.

They’re easy to make, full of flavor, and a great way to use up discard. Give this recipe a try—it’s sure to become a family favorite!