If you've got sourdough starter on hand, these sourdough discard blueberry muffins are such a great way to use it up. They're soft, moist, and full of juicy blueberries with just a hint of tang from the discard. Sprinkle a little sugar on top and you've got muffins that taste like they came straight from a bakery without leaving your kitchen.
These blueberry sourdough discard muffins are one of my favorite ways to use leftover sourdough discard. They come together so quickly and have amazing flavor. I prefer to make these muffins in jumbo tins because they are extra moist and fluffy. My kids love these as an afternoon snack, and they're super easy to just grab on my way out the door in the morning.
This is one of my favorite sourdough discard recipes, and if you love this one, you have to try my sourdough discard crackers. I've been making a lot of sourdough bread lately, and these easy blueberry sourdough muffins are a no-brainer with the leftover discard. Let's just say, no one is complaining!
What's In This Blog Post?
Equipment Needed
Muffin Pan: A good quality muffin pan with a non-stick coating makes all the difference when baking muffins. I tend to use a regular, cupcake tin, but I also love using a jumbo muffin pan when I want those big, bakery-style muffins. This recipe makes 12 regular sized muffins or 6 jumbo-sized muffins.
Ingredients Needed
- All-Purpose Flour - Provides structure to the muffins. You can substitute with a 1:1 gluten-free flour blend if needed. Whole wheat flour works too, but it will make the muffins denser and nuttier in flavor.
- Granulated Sugar - Sweetens the muffins and helps with browning. Swap with light brown sugar for a richer, caramel-like taste, or coconut sugar for a less refined option. Maple syrup is also a great substitute.
- Baking Powder - Gives the muffins lift and fluffy texture. You can easily substitute with baking soda plus cream of tartar if needed.
- Buttermilk - Adds moisture, tang, and tenderness. If you don't have buttermilk, make your own by adding 2 teaspoons lemon juice or vinegar to ¾ cup of milk and letting it sit for 5 minutes. Plain yogurt or kefir also work well.
- Unsalted Butter - Adds richness and flavor. Salted butter is fine-just reduce added salt slightly. For dairy-free, try melted coconut oil or vegan butter.
- Neutral Oil - Keeps the muffins moist with a tender crumb. Vegetable oil, canola, or sunflower oil all work. You can use all butter instead of oil, but the texture will be a bit denser.
- Sourdough Discard - Adds tang, flavor depth, and moisture. If you don't have discard, use leftover sourdough starter, plain yogurt, sour cream, or even more buttermilk.
- Egg - Helps bind the batter and adds richness. A flax egg (1 tablespoon ground flax + 3 tablespoons water) or chia egg makes a good vegan substitute.
- Vanilla Extract - Enhances flavor with warmth and sweetness. Almond extract can be used for a different twist, or skip it if you don't have any.
- Blueberries - The star ingredient! Use fresh blueberries or frozen blueberries (no need to thaw!) tossed in flour to prevent sinking. Other berries like raspberries, blackberries, or diced strawberries are great substitutes.
- Sugar Crystals (optional, for topping) - Adds sparkle and crunch to the muffin tops. You can substitute with coarse Turbinado sugar, or skip for a softer top.
Tips and Tricks for Success
- Don't over-mix the batter. For best results, stir just until the dry ingredients and wet ingredients are incorporated. Over-mixing can make muffins dense and tough instead of light and fluffy.
- Start with a high oven temperature. Baking at 425°F for the first 5 minutes helps the muffins rise quickly, creating that perfect domed top.
- Use room temperature ingredients. Bringing the egg, buttermilk, and sourdough discard to room temperature helps them blend more evenly and creates a smoother sourdough blueberry muffin batter.
- Coat blueberries in flour. Lightly tossing blueberries in a spoonful of flour before folding them into the batter helps keep them from sinking to the bottom of the muffins.
- Mix melted butter and oil for the best texture. Butter gives flavor, while oil adds moisture, so the combination makes muffins that are both tasty and tender.
- Use fresh or frozen blueberries. Both work well-if using frozen, don't thaw them first to avoid streaky batter.
- Check doneness with a toothpick. Insert into the center of a muffin; it should come out clean or with just a few moist crumbs.
- Cool on a wire rack to prevent soggy bottoms.
- Sprinkle sugar on top. Coarse sugar adds sparkle and a crunchy bakery-style finish to the muffins.
How to Make Sourdough Discard Blueberry Muffins
- Preheat the oven to 425ºF (a preheated oven is key for fluffy sourdough blueberry muffins).
- Line your muffin tin with muffin liners or paper liners.
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. Set aside.
- In a small bowl, whisk together the melted butter, oil, sourdough discard, buttermilk, egg, and vanilla extract.
- Fold the wet ingredients and blueberries into the dry ingredients until just combined. Do not overmix.
- Divide the sourdough blueberry muffin batter evenly into the prepared muffin tin.
- Sprinkle the tops of the muffins with crystalized sugar or a crumb topping.
- Bake at 425ºF for 5 minutes, then reduce to 350ºF and continue baking for about 20 minutes, until golden brown.
Frequently Asked Questions
Yes! Active sourdough starter will work, but the muffins may have a milder tangy flavor than those made with discard. Either way, your muffins will turn out delicious.
Buttermilk gives the muffins a soft texture and light tang, but you can substitute with regular milk mixed with 2 teaspoons of lemon juice or vinegar. Plain yogurt or sour cream are also great alternatives.
Absolutely. Swap the butter for avocado oil, melted coconut oil, or vegan butter, and use a dairy-free milk alternative (like almond, oat, or soy milk) with a splash of lemon juice instead of buttermilk.
Yes! Frozen blueberries work perfectly. Add them straight from the freezer (no need to thaw) and toss them lightly in flour to prevent sinking or streaking.
Keep cooled muffins in an airtight container at room temperature for 2-3 days. For longer storage, freeze them for up to 2 months and thaw at room temp or warm briefly in the oven.
Recipe
Ingredients
- 1 ½ cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup buttermilk
- ¼ cup unsalted butter melted
- ¼ cup oil
- ½ cup sourdough discard
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries
- sugar crystals optional
Instructions
- Preheat the oven to 425ºF.
- Line your muffin tin.
- Whisk together the dry ingredients: flour, sugar, baking powder, and salt. Set it aside.
- In a separate bowl whisk together the melted butter, oil, sourdough discard, buttermilk, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and the blueberries and mix until just combined. Do not over-mix.
- Divide the batter evenly into the muffin tins.
- Top with a sprinkle of crystalized sugar.
- Bake the muffins at 425ºF for 5 minutes, then reduce the temperature to 350ºF and continue baking until lightly browned (about 20 minutes).
Notes
- Dairy-free Option: Swap the butter for melted coconut oil or vegan butter, and use a dairy-free milk alternative (like almond, oat, or soy milk) with a splash of lemon juice instead of buttermilk.
- Storage Instructions: Keep cooled muffins in an airtight container at room temperature for 2-3 days. For longer storage, freeze them for up to 2 months and thaw at room temp or warm briefly in the oven.
