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Sourdough Blueberry Muffins – Moist and Easy Recipe with Discard

Sourdough blueberry muffins with crumble topping on cooling rack showing moist tender texture
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These sourdough blueberry muffins are incredibly moist and tender, using your unfed sourdough discard to create a deliciously tangy flavor that perfectly complements the sweet, bursting blueberries. This easy recipe comes together in one bowl for a quick and satisfying breakfast or snack.

Ingredients

Scale
  • 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)
  • 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
  • ¼ cup all-purpose flour (for optional crumble topping)
  • 3 tablespoons brown sugar, packed
  • 2 tablespoons cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well with cooking spray. Fill any empty muffin cups halfway with water to ensure even baking.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
  3. In a separate medium bowl, whisk together the sourdough discard, milk, oil, egg, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together until just combined. Be careful not to overmix; a few lumps are okay.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the 12 muffin cups. They will be about ¾ full.
  7. If using the crumble topping, in a small bowl, combine the flour and brown sugar. Cut in the cold butter with your fingers or a pastry cutter until it resembles coarse crumbs. Sprinkle the topping evenly over the muffin batter.
  8. Bake for 18-22 minutes until tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Do not overmix the batter, as this can result in tough, dense muffins.
  • If using frozen blueberries, do not thaw them first. Toss them in a little flour before adding to the batter to prevent them from sinking and turning the batter blue.
  • The sourdough discard does not need to be active or fed for this recipe.
  • Room temperature ingredients will mix together more easily and create a more uniform batter.
  • For extra flavor, add the zest of one lemon to the dry ingredients.
  • To freeze: Cool muffins completely, wrap individually in plastic wrap, then place in a freezer bag. Store for up to 3 months. Thaw overnight in refrigerator or microwave for 30-45 seconds.

Nutrition

Find it online: https://www.benefitiany.com/sourdough-blueberry-muffins/