Sourdough Blueberry Muffins – Moist and Easy with Discard

These sourdough blueberry muffins turn your unfed starter discard into incredibly moist, tender breakfast treats bursting with juicy berries. I’ve been making this simple one-bowl recipe for years, and it’s become my go-to way to use up excess sourdough starter without any waiting or proofing time required.

There’s something magical about the way sourdough discard adds a subtle tang that balances the sweetness of fresh blueberries. I started making these muffins on weekend mornings when I had extra starter sitting in my fridge, and now my family requests them constantly. The batter comes together in minutes, and you’ll have warm, bakery-style sourdough blueberry muffins on your table in less than half an hour. Unlike traditional sourdough recipes, these muffins require no planning ahead since the discard doesn’t need to be fed or active. Just mix, fold in those gorgeous blueberries, and bake until golden.

What You’ll Need for Perfect Sourdough Blueberry Muffins

I always keep my sourdough discard refrigerated in a jar, ready to transform into these delicious muffins whenever the craving hits. Pro tip: room temperature ingredients blend more smoothly and create a better texture, so I pull my eggs and milk out about 30 minutes before mixing.

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup sourdough discard, unfed (I use discard straight from the fridge)
• ½ cup whole milk
• ½ cup neutral oil like vegetable or canola
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (if using frozen, don’t thaw – toss in 1 tablespoon flour before folding in)
• ¼ cup all-purpose flour for optional crumble topping
• 3 tablespoons brown sugar, packed
• 2 tablespoons cold unsalted butter, cut into small cubes

I prefer fresh blueberries during summer, but frozen work beautifully year-round. The flour coating on frozen berries prevents sinking and keeps your batter from turning blue.

How to Make These Tender Sourdough Muffins

I recommend reading through all the steps before starting so you can work efficiently and avoid overmixing, which is the number one mistake that leads to tough muffins.

Step 1: Preheat your oven to 400°F and line a 12-cup muffin tin with paper liners or grease thoroughly with cooking spray. Fill any empty cups halfway with water for even baking.

Step 2: Whisk together flour, sugar, baking soda, baking powder, and salt in a large mixing bowl until fully combined. This ensures your leavening agents are evenly distributed throughout your sourdough blueberry muffins.

Step 3: In a separate medium bowl, whisk the sourdough discard, milk, oil, egg, and vanilla extract until smooth and no lumps remain. The mixture should look creamy and uniform.

Step 4: Pour wet ingredients into the dry ingredients and use a rubber spatula to fold together until just combined. You should still see a few small lumps, and that’s perfect. Overmixing develops gluten and creates dense, tough muffins instead of light, tender ones.

Step 5: Gently fold in blueberries with as few strokes as possible. I use a sweeping motion from the bottom of the bowl to keep berries intact.

Step 6: Divide batter evenly among the 12 muffin cups until about ¾ full. An ice cream scoop makes this quick and consistent.

Step 7: For the optional crumble topping, combine flour and brown sugar in a small bowl. Cut in cold butter with your fingers or a pastry cutter until it resembles coarse crumbs. Sprinkle evenly over each muffin. This adds a delightful crunchy texture.

Step 8: Bake for 18-22 minutes until tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 9: Let muffins cool in the tin for 5 minutes before transferring to a wire rack. This prevents them from becoming soggy on the bottom.

Best Ways to Enjoy Your Blueberry Muffins

These sourdough blueberry muffins pair beautifully with both sweet and savory breakfast options for a complete morning meal.

Hot Coffee or Tea: The tangy sourdough flavor complements rich coffee or black tea perfectly, creating a balanced breakfast combination.

Fresh Yogurt Parfait: Serve alongside Greek yogurt topped with granola for added protein and a creamy textural contrast.

Scrambled Eggs and Bacon: Balance the sweetness with savory breakfast proteins for a satisfying weekend brunch spread.

Honey Butter: Whip softened butter with honey and spread on warm muffins for an indulgent treat that highlights the blueberry flavor.

Lemon Curd: The citrus brightness cuts through the richness and pairs naturally with both blueberries and sourdough tang.

More Delicious Sourdough Recipes to Try

These sourdough blueberry muffins are just one of many ways to use that precious starter discard sitting in your refrigerator. For savory breakfast options, try the fluffy Sourdough Discard Naan which makes perfect accompaniments to eggs or can be used for breakfast wraps. When you want something more indulgent, the impressive Sourdough Cinnamon Roll Focaccia combines two beloved treats into one show-stopping breakfast bread.

For heartier morning meals, pair these muffins with protein-rich options like the comforting Southern Breakfast Enchiladas with Sausage Gravy or the savory Cheddar Bacon Everything Bagel. If you’re looking for more creative ways to use sourdough starter, the Easy Sourdough Bagels and Sourdough Bagels with Sun-Dried Tomatoes and Herbs offer delicious alternatives that showcase the versatility of this amazing ingredient.

Keeping Your Muffins Fresh and Delicious

Store sourdough blueberry muffins in an airtight container at room temperature for up to 3 days. They’ll stay moist thanks to the oil and sourdough starter in the batter.

For longer storage, refrigerate in a sealed container for up to one week. I recommend wrapping each muffin individually in plastic wrap before refrigerating to prevent them from drying out. Microwave for 15-20 seconds to refresh before eating.

These muffins freeze beautifully for up to 3 months. Cool completely, wrap individually in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator or microwave frozen muffins for 30-45 seconds. Pro tip: I always double the batch and freeze half for quick breakfasts throughout the month.

Common Questions About Sourdough Discard Muffins

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