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Freshly baked blueberry muffins with crumb topping on a wooden board, one broken open to reveal berries inside.

Blueberry Sourdough Discard Muffins

These tender, moist blueberry muffins are the perfect way to use up your unfed sourdough discard, adding a subtle tang and delightful texture. A quick and easy recipe for a delicious breakfast or snack that's optimized for the main keyword.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Baking, Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cup all-purpose flour (210g)
  • 1/2 cup granulated sugar (100g)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup sourdough discard (unfed, 240g, straight from the fridge is fine)
  • 1/2 cup whole milk (room temperature if possible)
  • 1/4 cup unsalted butter (melted and slightly cooled) OR neutral oil (like canola or vegetable)
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
Add-ins
  • 1 1/2 cup fresh or frozen blueberries (do not thaw if frozen)

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • 12-cup Muffin Tin
  • Paper Muffin Liners

Method
 

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
  3. In a separate medium mixing bowl, whisk together the sourdough discard, milk, melted butter (or oil), egg, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. The batter will be thick and lumpy; avoid overmixing, as this can lead to tough muffins. A few streaks of flour are okay.
  5. Gently fold in the blueberries. If using frozen blueberries, toss them with 1 teaspoon of flour from the dry ingredients before adding to the batter to help prevent them from sinking.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use sourdough discard that is unfed and straight from the fridge. Its acidity helps activate the baking soda. Do not overmix the batter; overmixing develops gluten, which can result in tough, dense muffins. If using frozen blueberries, do not thaw them. Tossing them with a bit of flour helps prevent them from sinking to the bottom. These muffins are best enjoyed the day they are baked but can be stored in an airtight container at room temperature for up to 2-3 days, or frozen for up to 3 months.