Sourdough Discard Blueberry Muffins

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Sourdough Discard Blueberry Muffins

Sourdough discard blueberry muffins with bakery-tall domes, juicy blueberries, and a soft tangy crumb. 35 minutes start to finish. Uses a half cup of starter discard.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: muffins

Calories: 226kcal

Author: Liz Marek

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
1 Tablespoon flour to toss the blueberries in
sugar crystals optional

US Customary - Metric

Instructions

Heat oven to 425º F. Line a 12-cup standard muffin pan (or a 6-cup jumbo pan) with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the buttermilk, melted butter (cooled), oil, sourdough discard, egg, and vanilla until smooth.
Toss the blueberries with the reserved Tablespoon of flour in a small bowl.
Pour the wet ingredients into the dry. Add the floured blueberries. Fold gently with a spatula 8 to 10 strokes until just combined. Batter will be lumpy. Do NOT overmix.
Scoop into the prepared muffin pan, filling cups ¾ to ⅞ full (standard) or almost to the top (jumbo).
Sprinkle the tops with coarse sugar if using.
Bake at 425º F for 5 minutes. Do not open the oven.
Drop the temperature to 350º F and bake for about 20 minutes (standard) or 25 to 28 minutes (jumbo), until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack.

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.

Nutrition