Close-up of sourdough discard blueberry muffins with tall tops and sugar sprinkle, blueberries visible, muffin broken open showing tender crumb
Sourdough Discard Blueberry Muffins are soft, fluffy, and packed with juicy blueberries. The sourdough discard adds a gentle tang and keeps the muffins tender, so they stay delicious even the next day. These are perfect for busy mornings, meal prep, or a cozy weekend baking moment. Add a crunchy sugar top and you’ve got that classic bakery feel at home.
Introduction
If you keep sourdough starter, you need a few go-to discard recipes—and Sourdough Discard Blueberry Muffins should be on that list. They’re quick, reliable, and taste like something you’d grab at a coffee shop.
The trick is mixing just until combined and baking at a higher starting heat to help the tops rise tall. It’s simple, but it makes your muffins look like they came from a bakery case.
Make these once and you’ll see why Sourdough Discard Blueberry Muffins are a reader-favorite easy breakfast.
Why You’ll Love This Sourdough Discard Blueberry Muffins
- Great use for discard: Turns leftover starter into a delicious breakfast treat.
- Tender for days: Discard plus butter keeps the crumb soft.
- Juicy berries in every bite: Blueberries bring sweetness and color.
- Bakery-style tops: A hot oven start helps them rise tall.
- Easy weeknight baking: Simple bowls-and-spoon method.
- Freezer-friendly: Perfect for grab-and-go mornings.
Ingredients for Sourdough Discard Blueberry Muffins
- All-purpose flour (2 cups): Structure; swap 1/2 cup with whole wheat flour for a heartier muffin.
- Granulated sugar (3/4 cup): Sweetness; brown sugar adds a deeper flavor.
- Baking powder (2 tsp): Lift; check freshness for best rise.
- Baking soda (1/2 tsp): Helps with browning and rise with acidic discard.
- Fine salt (1/2 tsp): Balances sweetness.
- Sourdough starter discard (1 cup): Adds moisture and gentle tang; active starter works too.
- Milk (1/2 cup): Loosens batter; buttermilk is great for extra tenderness.
- Large eggs (2): Structure and richness.
- Unsalted butter, melted and cooled (1/2 cup): Flavor; neutral oil works for extra soft muffins.
- Vanilla extract (1 tsp): Warm background flavor.
- Blueberries (1 1/2 cups): Fresh or frozen; if frozen, keep frozen.
- Flour for tossing berries (1 tbsp): Helps berries stay suspended.
- Coarse sugar for topping (1–2 tbsp, optional): Crunchy bakery finish.
How to Make Sourdough Discard Blueberry Muffins
- 1. Prep: Heat oven to 425°F. Line a 12-cup muffin pan with liners.
- 2. Whisk dry ingredients: In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- 3. Mix wet ingredients: In a large bowl, whisk discard, milk, eggs, melted butter, and vanilla until smooth.
- 4. Combine gently: Add dry to wet and fold just until you don’t see dry flour. If it looks too thick, add a splash of milk.
- 5. Add blueberries: Toss berries with 1 tbsp flour, then fold in gently so they don’t burst too much.
- 6. Fill and bake: Scoop batter into cups (almost full). Sprinkle coarse sugar on top. Bake 5 minutes at 425°F, then reduce oven to 375°F and bake 12–15 minutes more, until golden and set.
- 7. Cool: Rest 5 minutes in pan, then move to a rack.
Tips for Perfect Sourdough Discard Blueberry Muffins
- Don’t overmix: Overmixing makes muffins tough.
- Use a hot start: The 425°F boost helps tall tops.
- Toss berries: A little flour helps prevent sinking.
- Keep frozen berries frozen: Thawed berries can turn batter gray.
- Check doneness: Look for a springy top and a toothpick with a few moist crumbs.
Variations & Substitutions
- Lemon-blueberry: Add 1 tbsp lemon zest and 2 tbsp lemon juice.
- Cinnamon streusel: Top with a quick crumble for coffee-cake vibes.
- Mixed berries: Swap in raspberries or chopped strawberries.
- Mini muffins: Bake at 375°F for 10–12 minutes total.
- Dairy-free: Use plant milk and neutral oil.
- Extra protein: Stir in 1/2 cup plain Greek yogurt and reduce milk slightly.
Storing & Reheating
Store in an airtight container at room temperature for 2–3 days or in the fridge up to 5 days. Warm 10–15 seconds for that fresh-baked feel.
Freeze muffins wrapped individually for up to 2 months. Thaw overnight or warm from frozen.
Serving Suggestions & Pairings
- Coffee, latte, or tea
- Yogurt and granola
- Scrambled eggs or a breakfast sandwich
- Fresh fruit on the side
- Packable snack for school or work
Reader Review: “These are my favorite way to use discard. The tops got so tall and the blueberry flavor is perfect.”
If you make Sourdough Discard Blueberry Muffins, leave a comment and tell me—do you like a crunchy sugar top, or a soft muffin top?