Sourdough Discard Blueberry Muffins

A perfect way to use up your sourdough discard, these blueberry muffins are fluffy and delicious and bursting with blueberries. With the yummiest crumb topping, these sourdough discard blueberry muffins bake up just like a bakery style muffin.

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Sourdough discard muffins are not only so delicious, but they are such a great way to use up that sourdough starter discard you’ve been saving in the refrigerator. You’ll also want to make sure you save some of my other sourdough recipes, like Banana Nut Sourdough Muffins, Sourdough Banana Bread, and Cinnamon Roll Focaccia,

Blueberry Sourdough Discard Muffins are so good for an easy and satisfying breakfast. Or they’re great for an afternoon snack! I love using them for my kids’ lunches too! I know you’ll love how easy and yummy these muffins are!

This recipe makes one dozen large delicious blueberry discard muffins.

Ingredients

• Sourdough discard: Use your starter whether its more active or really hungry and runny. To get best results, weigh your ingredients with a kitchen scale. One cup of active starter with most likely weigh less than one cup of runny starter. If your starter is thicker, you may need to add more milk to thin out the batter.
• Baking powder & baking soda: Even though we’re using sourdough starter, discard is an unfed starter and won’t be enough to give these muffins the tall, fluffy texture they need. Baking powder and baking soda are still necessary for this recipe.
• Greek yogurt adds a really fluffy texture and flavor. You can swap it out with sour cream if you like.
• Blueberries: You can use either fresh or frozen blueberries.
• Sugar: These muffins are sweet and delicious. If you want to cut back on the sugar, you can decrease it by up to 25%. So instead of using 1 cup (200g) sugar, you could use 3/4 cup (150g). They’ll still be delicious, but just a bit less sweet.
• Lemon zest is optional but could provide a yummy flavor and slight tartness with these sweet discard muffins.

Steps for making Sourdough Blueberry Muffins

1. Make the crumb topping by combining the butter, sugar and flour together with a fork. Set it aside as you mix the muffin batter. The crumb topping will dry out as it sits, making it easier to sprinkle on top of the muffins later.
2. Prepare a muffin tin with muffin liners or spray with nonstick spray.
3. Combine the dry ingredients: the flour, sugar, baking powder, baking soda, and salt.
4. Combine the wet ingredients in a separate bowl: the melted butter, milk, eggs, sourdough starter discard, Greek yogurt, and vanilla.
5. Add the wet ingredients to the dry ingredients. Stir to combine. I love that this recipe comes together so quick and easy, and you can mix it by hand! Depending on how thick your batter is, you may need to add a bit more milk to thin it out. It needs to be a consistency that you can easily scoop into the muffin tin.
6. Fold in the blueberries. You can use either fresh or frozen blueberries.
7. Scoop the muffin batter into the muffin tin, filling each well with equal amounts of batter. Sprinkle the crumb topping generously over each muffin. Slightly press the crumb topping into the tops of the muffins to keep it in place as it bakes.
8. Bake at 350°F for 28-30 minutes. Allow the muffins to cool in the pan for 10 minutes before removing.
9. Serve and enjoy!

How to make sourdough discard muffins healthy

• Reduce the sugar by up to 25%. Use 3/4 cup sugar instead of 1 cup.
• Use Whole grains: Swap out some of the white flour for whole grain flour like whole wheat, spelt, or khorasan. Baking with whole grains gives your baked goods more nutrients and keeps your tummy fuller longer. It’s important to keep in mind, whole grain muffins will have a denser texture. The more whole grains you use, the less fluffy the muffins will be. When deciding how much whole grains to use, start by swapping out about 20% of the white flour. If you like the results and feel like you could go further, next time swap out 30%. See how far you can take it while maintaining a texture and flavor you and your family still enjoy.
• Add flax meal. Flax meal has lots of beneficial nutrients and can keep you fuller longer. I’d use 2 Tablespoons of flax meal for this muffin recipe.
• Use Greek yogurt instead of sour cream. Greek yogurt provides a good source of protein without as much fat.

Storing

Store the muffins in a zip top bag or airtight container for up to 3 days. You can also freeze them to enjoy later – get them out the of the freezer the night before and let them thaw overnight at room temperature. Freeze for up to 2 months. Reheat them in the microwave if you want to enjoy a warm muffin.

I know you’ll love these delicious Sourdough Discard Blueberry Muffins! They taste even better than a bakery!

More recipes you’ll love

• Lemon Blueberry Olive Oil Loaf
• Cinnamon Roll Focaccia
• Wheat and Oat Pancake Mix
• Lemon Blueberry Sweet Rolls

Sourdough Discard Blueberry Muffins

Heather Thomas, That Bread Lady

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Prep Time 20 minutes mins

Cook Time 24 minutes mins

Course Breakfast

Cuisine American

Servings 12 muffins

Calories 296 kcal

Equipment

• Muffin tin

Ingredients

 

US CustomaryMetric

 

1x2x

Crumb Topping

• 2 Tablespoons unsalted butter melted
• ½ cup sugar
• ¼ cup all-purpose flour
• pinch fine sea salt

Muffins

• 2 cups all purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 8 Tablespoons unsalted butter melted
• 2 large eggs room temperature
• ½ cup sourdough starter discard
• 2 Tablespoons milk
• ¼ cup plain Greek yogurt room temperature
• 1 teaspoon vanilla extract
• 1 cup blueberries fresh or frozen

Instructions

 

Prepare Crumb Topping

• In a small bowl, combine the ingredients for the crumb topping:

  2 Tablespoons melted butter, 1/2 cup sugar, 1/4 cup flour, and a pinch of salt.

  Set aside.

Prepare the Muffins

• Preheat the oven to 350°F. Prepare a 12 count muffin tin with muffin liners or spray with nonstick spray.
• In a large bowl, combine the dry ingredients:

  2 cups flour, 1 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.

  Set aside.
• In a smaller bowl, combine the wet ingredients:

  8 T melted butter, 2 eggs, 1/2 cup (120g) sourdough starter discard, 2 Tablespoons milk, 1/4 cup Greek yogurt, 1 tsp vanilla extract.
• Pour the wet ingredients into the dry ingredients. Stir to combine. If the batter is too thick, add a bit more milk to thin it out. Fold the blueberries into the batter.
• Scoop the muffin batter into the muffin pan, making 12 large muffins. Sprinkle the crumb topping generously over each muffin.
• Bake 28-33 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool in the pan for 10 minutes before transferring to a wire cooling rack.

Video

Notes

• You can make the muffin batter ahead of time and refrigerate overnight. 
• Store muffins in an airtight container for up to 3 days.
• Muffins can be wrapped and frozen for up to 2 months.

Nutrition

Serving: 1muffinCalories: 296kcalCarbohydrates: 47gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 53mgSodium: 227mgPotassium: 55mgFiber: 1gSugar: 26gVitamin A: 338IUVitamin C: 1mgCalcium: 55mgIron: 1mg

Keyword muffins

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