🫐 Sourdough Discard Blueberry Muffins
Soft, fluffy muffins with a slight sourdough tang and bursts of juicy blueberries — perfect for using up discard.
🛒 Ingredients (Makes 12 muffins)
- 1 cup sourdough discard (unfed starter)
- 1½ cups all-purpose flour
- ¾ cup sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp baking powder
- 1 large egg
- ½ cup melted butter (or oil)
- ½ cup milk
- 1 tsp vanilla extract
- 1–1½ cups fresh or frozen blueberries
- Optional: 1 tbsp flour (to toss with blueberries)
- Optional topping: coarse sugar
🔥 Instructions
1️⃣ Preheat oven
- 375°F (190°C).
- Line a 12-cup muffin tin with liners or grease well.
2️⃣ Mix wet ingredients
- In a large bowl, whisk sourdough discard, egg, melted butter, milk, and vanilla until smooth.
3️⃣ Combine dry ingredients
- In another bowl, mix flour, sugar, baking soda, baking powder, and salt.
4️⃣ Make batter
- Gently stir dry ingredients into wet mixture until just combined (do not overmix).
5️⃣ Add blueberries
- Toss blueberries with 1 tbsp flour (prevents sinking).
- Fold gently into batter.
6️⃣ Fill & bake
- Divide batter evenly into muffin cups (about ¾ full).
- Sprinkle tops with coarse sugar if desired.
- Bake 18–22 minutes, or until a toothpick inserted comes out clean.
7️⃣ Cool
- Let cool 5 minutes in pan, then transfer to a wire rack.
🌿 Tips & Variations
- For extra tall bakery-style tops, bake at 400°F (200°C) for first 5 minutes, then reduce to 375°F.
- Add lemon zest for a bright blueberry-lemon flavor.
- Substitute part of the flour with whole wheat for a heartier muffin.
- Freeze muffins up to 3 months.
If you’d like, I can also give you:
- Overnight fermented sourdough blueberry muffins
- Streusel-topped sourdough blueberry muffins
- Healthier version with less sugar
Which version would you like? 🫐🥣
