Ultimate Sourdough Discard Blueberry Muffins

Why You’ll Love This Sourdough Discard Blueberry Muffin Recipe

• Perfectly moist crumb that stays tender without feeling dense
• Bakery-style crumb topping adds a delightful crunchy contrast
• Wonderfully tangy flavor from the sourdough discard lifts the taste
• An incredibly easy one-bowl mixing method saves time and cleanup
• Uses common pantry ingredients for fuss-free baking

Ingredient Spotlight: The Keys to a Perfect Muffin

What Sourdough Discard Does in Muffins

Sourdough discard adds a lovely tang and natural leavening to the muffins. The age and hydration of your discard can influence flavor intensity and batter texture; a runnier discard tends to make a lighter crumb, while a stiffer discard can contribute denser texture and more pronounced tang. This versatile ingredient isn’t just for muffins; it can also create amazing loaves of chocolate sourdough bread.

Fresh vs. Frozen Blueberries

Both fresh and frozen blueberries work well here. Tossing the berries in dry ingredients coats them with flour, preventing them from sinking during baking. Frozen berries may release a bit more juice but keep the muffins moist and flavorful.

The Role of Sour Cream for Moisture

Sour cream (or plain Greek yogurt) adds fat and tang, enriching the muffin’s crumb while keeping it tender and moist. It balances the sourdough discard’s acidity and supports a soft texture that feels just right with each bite.

How to Make Sourdough Discard Blueberry Muffins

Making these muffins is easy and straightforward. You combine dry and wet ingredients in just a few steps, fold in blueberries, and top with a buttery crumb crumble. With simple timing and no complicated techniques, you can enjoy bakery-style muffins fresh from your oven in under an hour. For another simple and delicious sourdough treat, consider making sourdough dinner rolls.

Ingredients

• 2 cups all purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon corn starch
• zest of half a lemon
• 1 cups blueberries (fresh or frozen)
• 8 tablespoons butter (melted)
• 2 large eggs
• 1/2 cup sourdough starter discard
• 3 tablespoons sour cream (or plain Greek yogurt)
• 1 teaspoon vanilla extract
• 3 tablespoons butter (melted)
• 1/2 cup granulated sugar
• 1/2 cup all purpose flour

Instructions

1. Make the crumb topping: Place the melted butter, flour, and sugar in a bowl and use a fork to mix until it becomes a coarse crumble. Set aside.
2. Preheat and prepare: Preheat the oven to 350°F (176°C). Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.
3. Mix dry ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork. Add the blueberries and toss the mixture to coat. Set aside.
4. Whisk wet ingredients: In a medium mixing bowl, whisk all the wet ingredients until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or milk to help thin it down.)
5. Fill muffin tins: Divide the batter evenly into 12 muffins and sprinkle the top with the crumble topping. Make sure to press the crumble, gently, on the top of the batter.
6. Bake: Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the tin for 10 minutes before removing to cool on a cooling rack.

Expert Tips for Bakery-Style Results

The Secret to Tall Muffin Tops

Start baking at a higher temperature of 400°F for 5 minutes to give the muffins a strong rise, then reduce to 350°F for the remainder. This two-temperature method encourages tall, domed muffin tops with beautiful texture.

Measuring Flour for a Moist, Not Dense, Muffin

Use the “scoop and level” method to avoid packing flour tightly, which can weigh down muffins. For accuracy, weigh your flour if possible. This ensures a moist, tender crumb rather than a heavy one, a principle crucial in many sourdough bread recipes.

Nailing the Perfect Crumb Topping

Mix the crumble until coarse and crumbly but not powdery dry. Press it gently onto the batter to help it stick during baking. This results in a crunchy topping that complements the soft muffin inside perfectly.

Variations and Substitutions

How to Store, Freeze, and Make Ahead

• Store muffins in an airtight container at room temperature for up to 3 days.
• Freeze muffins individually wrapped for up to 3 months; thaw at room temperature or warm in a toaster oven.
• To make batter ahead, prepare it and cover the bowl tightly in the refrigerator overnight. Stir gently before baking for fresh-tasting muffins in the morning.

Frequently Asked Questions

What kind of sourdough discard should I use? (runny vs. stiff)

Both work well, but runny discard creates a lighter crumb while stiff discard adds more tang and density. Use what you have on hand and adjust liquids as needed.

Why are my muffins dry or dense?

Overmixing the batter or using too much flour are common causes. Use the scoop-and-level method for flour and stir until just combined to keep muffins tender.

How do I stop my blueberries from sinking to the bottom?

Coating blueberries with flour from the dry ingredients before folding them in helps suspend them evenly throughout the batter.

Can I make these sourdough discard blueberry muffins without the crumb topping?

Yes, but the crumb topping adds texture and a bakery-like finish that makes these muffins extra special.

Conclusion

These sourdough discard blueberry muffins are fuss-free, tender, and full of tangy flavor, perfect for busy weeknights or cozy mornings. I hope you enjoy the easy, comforting process as much as the delicious results. Please leave a comment with your questions, share how your muffins turned out, and let me know which variations you tried. Don’t forget to rate the recipe. Happy baking!

sourdough discard blueberry muffins

5 from 1 vote

These delicious sourdough discard blueberry muffins are a perfect way to use up your unfed sourdough starter. They are moist, flavorful, and topped with a delightful crumb.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 12 muffins

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Crumb Topping

• 3 tablespoons butter melted
• 0.5 cup granulated sugar
• 0.5 cup all purpose flour

Muffins

• 2 cups all purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 tablespoon corn starch
• 0.5 lemon lemon zest
• 1 cups blueberries fresh or frozen
• 8 tablespoons butter melted
• 2 large eggs
• 0.5 cup sourdough starter discard
• 3 tablespoons sour cream or plain Greek yogurt
• 1 teaspoon vanilla extract

Equipment

• Bowl
• Fork
• Muffin Tin
• Whisk
• Cooling Rack

Method

 

Crumb Topping

1. In a bowl, combine melted butter, flour, and sugar with a fork until a coarse crumble forms, then set aside.

Muffins

1. Preheat oven to 350°F (176°C) and line a 12-count muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, corn starch, lemon zest, and salt, then add and coat the blueberries.
3. In a medium bowl, whisk all wet ingredients until smooth, then pour into the dry mixture and stir until just combined, adding water or milk if the batter is too stiff.
4. Divide batter evenly into 12 muffin cups, then gently sprinkle and press the crumble topping onto each.
5. Bake for 30-35 minutes until a toothpick comes out clean; cool muffins in the tin for 10 minutes before transferring to a cooling rack.

Notes

For best results, use fresh blueberries. If using frozen, do not thaw them before adding to the batter. Do not overmix the batter to ensure light and fluffy muffins.