If you’ve been wondering what to do with all that sourdough discard, let me just say, these Sourdough Discard Blueberry Muffins might be the best answer yet.
They’re soft, a little tangy, packed with juicy blueberries, and just the right amount of sweet. Honestly, when I first tried them, I was shocked at how good they turned out. Now, they’re one of my favorite treats to whip up, especially when I want something that feels cozy and homemade without a lot of work.
Whether you’re looking for an easy weekend baking project, a fun recipe to do with the kids, or just a simple way to use up some discard, these muffins are going to make you so happy.
Let’s see how you can make them yourself!
What You’ll Need
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cornstarch
- Zest of 1 lemon
- 1 cup fresh or frozen blueberries
- 8 tablespoons unsalted butter, melted
- 2 large eggs
- ½ cup sourdough starter discard
- 3 tablespoons sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
For the Crumb Topping:
- 3 tablespoons unsalted butter, melted
- ½ cup granulated sugar
- ½ cup all-purpose flour
Pro Tips
- Don’t skip coating your blueberries in dry ingredients. It helps them stay more evenly spread out in the muffins instead of sinking to the bottom.
- Get the kids involved. Let them sprinkle on the crumb topping before baking. It’s a fun little job, and they’ll love helping out.
- Keep your blueberries frozen if using frozen ones. It helps keep them from turning your batter purple.
- Double the batch. These freeze really well, so you’ll have a stash ready whenever you need a quick breakfast or snack.
- Add extra flavor. A splash of almond extract or a sprinkle of cinnamon can change things up in a really delicious way.
Tools You’ll Need
- 12-cup muffin tin
- Muffin liners or non-stick spray
- Two mixing bowls (one large, one medium)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Substitutions and Variations
- Flour: Swap half the all-purpose flour for whole wheat flour for a slightly nuttier taste.
- Sweetener: You can use coconut sugar instead of granulated sugar if you prefer a more natural sweetener.
- Dairy-Free: Use a plant-based butter and yogurt alternative if you need these muffins to be dairy-free.
- Mix-Ins: Switch out the blueberries for raspberries, chopped strawberries, or even chocolate chips if you’re feeling fancy.
Make Ahead Tips
If you want fresh muffins first thing in the morning without a lot of work, you can mix the dry and wet ingredients separately the night before. Then just combine them in the morning, add the crumb topping, and bake.
How to Make Sourdough Discard Blueberry Muffins
- Preheat your oven to 350°F. Line a 12-cup muffin tin with liners or lightly spray it with non-stick spray.
- In a small bowl, mix together the melted butter, sugar, and flour for the crumb topping. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cornstarch, and lemon zest.
- Toss the blueberries gently in the dry ingredients to coat them.
- In a separate bowl, whisk together the melted butter, eggs, sourdough discard, sour cream, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and gently stir until just combined. Try not to overmix.
- Divide the batter evenly between the muffin cups.
- Sprinkle the crumb topping generously over each muffin, lightly pressing it down.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for about 10 minutes, then move them to a cooling rack to finish cooling.
Nutrition Information (Per Muffin)
- Calories: 260
- Fat: 11g
- Carbohydrates: 36g
- Protein: 4g
- Fiber: 1g
- Sugar: 18g
Just a reminder that these numbers are rough estimates and can vary a little based on the exact ingredients you use.
Leftovers and Storage
- Room Temperature: Keep muffins in an airtight container on the counter for up to 3 days.
- Fridge: They’ll last about a week in the fridge. Warm them slightly before serving for the best taste.
- Freezer: Wrap each muffin individually and store them in a freezer bag or container. They’ll keep for up to 3 months. Just thaw and enjoy when you’re ready.
FAQs
Can I use active starter instead of discard?
Yes, you can. Just keep in mind that the flavor might be a little more tangy.
Can I use another kind of berry?
Absolutely. Raspberries, blackberries, or chopped strawberries all work really well.
How do I stop the crumb topping from sinking into the batter?
After sprinkling it on, just gently press the crumb topping into the batter before baking.
Can these be made gluten-free?
Yes, just use a good 1:1 gluten-free flour blend instead of the regular flour.
Wrapping Up
Sourdough Discard Blueberry Muffins are such a cozy little project that rewards you with the sweetest results. I hope you get a chance to try them out soon. And if you do, I’d love to hear how they turned out for you! Feel free to leave a comment with your experience or any questions you have. Happy baking!
