Here’s a recipe for Sourdough Discard Blueberry Muffins — tender, tangy, and bursting with berries. The discard adds moisture and a subtle sourdough flavor without needing an active starter.
Ingredients
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1 cup (240g) sourdough discard (unfed, straight from fridge)
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1 ½ cups (190g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup (113g) unsalted butter, melted and cooled
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¾ cup (150g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup (120ml) milk or buttermilk
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1 ½ cups (225g) fresh or frozen blueberries
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Optional: 1 tbsp flour (for tossing blueberries)
For streusel topping (optional)
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¼ cup (30g) flour
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2 tbsp (28g) cold butter, cubed
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3 tbsp (38g) brown sugar
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½ tsp cinnamon
Instructions
1. Preheat and prep
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
2. Make streusel (optional)
In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter with a fork or fingers until crumbly. Set aside.
3. Mix dry ingredients
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
4. Mix wet ingredients
In a large bowl, whisk melted butter and sugar until combined. Add eggs one at a time, then vanilla. Stir in sourdough discard and milk until smooth. (Batter may look slightly curdled — that’s fine.)
5. Combine
Pour dry ingredients into wet ingredients. Fold gently with a spatula until just combined (a few lumps are okay — overmixing = tough muffins).
6. Add blueberries
If using frozen blueberries, toss them with 1 tbsp flour first (prevents sinking). Gently fold blueberries into batter.
7. Fill and top
Divide batter evenly among muffin cups (fill almost to the top for domed muffins). Sprinkle streusel over each.
8. Bake
Bake for 18–22 minutes, until a toothpick comes out clean or with a few moist crumbs.
Frozen berries may add 2–3 minutes.
9. Cool
Let cool in pan for 5 minutes, then transfer to a wire rack.