Easy Sourdough Discard Blueberry Muffin Recipe

These sourdough discard blueberry muffins are going to be your new go-to sourdough discard recipe! This easy recipe combines the classic flavor of blueberry muffins with the unique complexity of sourdough discard, creating a moist, fluffy, and flavorful treat that’s perfect for breakfast, a snack, or even dessert.

Let me walk you through how to make this delicious sourdough blueberry muffin recipe, and share my tips to ensure they turn out perfectly every time!

Why Use Sourdough Discard in Muffins?

If you maintain a sourdough starter, you’re probably familiar with the challenge of what to do with the excess starter, or “discard,” after feedings. Instead of throwing it away, you can use sourdough discard in various baked goods like sourdough pancakes, waffles, or these delightful blueberry muffins.

Here’s why sourdough discard is a fantastic addition to muffins:

1. Adds Moisture

Sourdough discard helps to create extra moist muffins.  It adds moisture to your muffin batter, resulting in a soft, tender crumb. It helps to keep the muffins from drying out and gives them that perfect, moist texture we all crave.

2. Boosts Flavor

Sourdough discard imparts a slight tangy flavor that enhances the sweetness of the blueberries and adds depth to the muffins. It’s not overpowering or sour but creates a more complex flavor profile than traditional blueberry muffins.

3. Reduces Food Waste

Using sourdough discard is an excellent way to reduce waste in the kitchen. Instead of throwing away that extra starter, you can repurpose it in tasty recipes like these muffins, adding a sustainable and delicious twist to your baking routine.

4. Natural Preservative Effect

According to Rebel Bread Co., sourdough discard contains organic acids that naturally inhibit the growth of harmful bacteria and mold in baked goods. This can result in longer-lasting products with fewer preservatives.

What You’ll Need to Make Sourdough Blueberry Muffins

Before we dive into the recipe, let’s make sure you have everything you’ll need on hand. These muffins are simple to make, but having the right ingredients and tools will help ensure your baking experience goes smoothly.

Equipment:

• Measuring cups and spoons (or a kitchen scale for accuracy)
• Medium and large mixing bowls
• Whisk and spatula
• Muffin tin (standard size)
• Paper muffin liners or cooking spray
• Ice cream scoop (optional, for portioning batter)

Ingredients:

• 1/2 cup unsalted butter (113 g), melted and cooled
• 1/2 cup sourdough discard (120 g)
• 2 large eggs
• 1/2 cup granulated sugar (100 g)
• 1/2 cup light brown sugar (100 g)
• 1/2 cup milk (120 ml)
• 1 teaspoon vanilla extract (5 g)
• 2 cups all-purpose flour (240 g)
• 2 teaspoons baking powder (10 g)
• 1/2 teaspoon salt (3 g)
• 1 1/2 cups fresh blueberries (225 g) 
• 1 tablespoon lemon zest (optional, for a citrusy kick)

How to Make Sourdough Blueberry Muffins

Now that you’ve gathered your ingredients and tools, it’s time to bake! Follow these simple steps for a batch of fluffy, flavorful sourdough discard blueberry muffins:

1. Preheat the Oven

Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners or lightly grease it with cooking spray to keep the bottom of the muffins from sticking.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together the melted butter, sourdough discard, eggs, granulated sugar, brown sugar, milk, and vanilla extract. Whisk until the mixture is smooth and well-combined.

3. Prepare the Dry Ingredients

In a separate medium bowl, whisk together the flour, baking powder, and salt. This will help ensure the dry ingredients are evenly distributed throughout the flour mixture, so your muffins rise properly and have a light texture.

4. Combine the Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense muffins. The batter will be thick and slightly lumpy, which is perfectly normal.

5. Fold in the Blueberries

Gently fold the blueberries into the batter, being careful not to crush them. If you’re using frozen blueberries, there’s no need to thaw them—just add them directly to the batter. If desired, you can also add the lemon zest at this stage for a bright, citrusy flavor.

6. Portion the Batter

Using an ice cream scoop or a spoon, divide the batter evenly among the muffin cups, filling each about two-thirds full. If you like a slightly crunchy topping, you can sprinkle a little granulated sugar over the tops of the muffins before baking.

7. Bake the Muffins

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops of the muffins should be golden brown, and the edges should be set.

8. Cool and Enjoy

Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. These muffins are delicious warm or at room temperature.

Tips for Making Perfect Sourdough Blueberry Muffins

1. Don’t Overmix the Batter

Overmixing can cause your muffins to become dense and tough. Stir the ingredients just until combined for the best texture. A few lumps in the batter are totally fine!

2. Use Fresh or Frozen Blueberries

Both fresh and frozen blueberries work well in this recipe. If using frozen blueberries, I recommend thawing them beforehand. Frozen fruit holds a lot of moisture and can throw off the consistency of your batter. Be sure to thaw, pat dry, and sprinkle with a light dusting of flour before folding them into your batter.

3. Add a Zesty Twist

For a bright, citrusy flavor, try adding a tablespoon of lemon zest to the batter. The lemon pairs perfectly with the blueberries and adds a refreshing twist to the muffins.

4. Customize Your Muffins

Feel free to get creative with this recipe! You can add other mix-ins like chopped nuts, shredded coconut, or even a sprinkle of cinnamon for extra flavor.

Frequently Asked Questions

How do I store sourdough blueberry muffins?

These muffins will store in an airtight container at room temperature for up to three days. If you’d like to keep them longer, you can refrigerate them for up to a week or freeze them for up to three months. To reheat frozen muffins, simply pop them in the microwave for about 30 seconds or warm them in the oven.

Can I make this recipe without sourdough discard?

Yes, if you don’t have sourdough discard, you can replace it with an equal amount of yogurt, buttermilk, or sour cream. The muffins will still be delicious, though the flavor won’t have the added benefits of using sourdough discard.

Can I use a gluten-free flour blend?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Just make sure the blend contains xanthan gum or another binding agent to help with the texture.

Why are my muffins dense?

If your muffins turn out dense, it could be due to overmixing the batter or using too much flour. Make sure to measure your flour properly and stir the batter gently to avoid a heavy texture.

Can I use frozen blueberries?

Yes, you can use frozen blueberries to make this sourdough muffin recipe, but you’ll need to ensure they’re thawed first.  When I use frozen blueberries for this recipe, I place them in a colander over a bowl and let them thaw in the refrigerator overnight.  When I’m ready to make these sourdough blueberry muffins I pat them down with a paper towel and then drop them into a small bowl of flour to coat with flour. 

Can I use oil instead of butter?

You can use melted coconut oil instead of melted butter in a 1:1 ratio, but it will give a slight coconut flavor to the muffins. You can also replace the butter with avocado oil or vegetable oil in a 1:1 ratio. 

Do I have to use inactive sourdough starter?

You can use active sourdough starter in place of sourdough discard to make this blueberry muffin recipe.  Simply use the same measurement by weight, as the volume of active starter is different than the volume of discard needed for this recipe.  

These sourdough blueberry muffins are a great way to use your leftover sourdough starter while enjoying a classic, comforting treat. With their soft, moist crumb and juicy bursts of blueberry flavor, these muffins are sure to become a household favorite. Plus, they’re incredibly versatile and can be enjoyed for breakfast, an afternoon snack, or dessert.

So, next time you have extra sourdough starter, don’t let it go to waste—whip up a batch of these delicious blueberry sourdough muffins instead! Happy baking!

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