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Sourdough Discard Blueberry Muffins are a comforting way to use up extra starter while baking a sweet, handheld treat. Imagine the aroma of warm muffins filling your kitchen on a quiet morning, with each bite offering a light tang from the sourdough and bursts of juicy blueberry sweetness.
These muffins are tender and easy to prepare, and they make a cozy breakfast or satisfying midday snack. You don’t need to be an expert baker to pull these off—just a love of homemade goodness.
Gather your simple ingredients, grab a mixing bowl, and get ready to enjoy fresh-baked muffins that capture the best of both sourdough and blueberry flavors.
Why You’ll Love This Recipe
- Easy Way to Use Discard: Give leftover sourdough starter a second life.
- Moist & Fluffy Texture: Perfect crumb that stays soft for days.
- Bursting with Blueberries: Every muffin is loaded with fruity brightness.
- A hint of Tang: The sourdough lends depth without overpowering sweetness.
- Quick & Convenient: A single bowl (plus your starter) is all you need.
What to Serve with Sourdough Discard Blueberry Muffins
- Fresh Fruit Salad: Light and refreshing alongside the muffins.
- Yogurt Parfait: Adds protein and creaminess for breakfast.
- Scrambled Eggs or Omelet: Round out a brunch spread.
- Coffee or Tea: Classic beverages that complement the slightly tangy sweetness.
- Honey or Jam: Drizzle or spread on a warm muffin for extra flavor.
Ingredient Breakdown
Each element plays an important part in achieving tender, flavorful muffins:
- All-Purpose Flour: Forms the base and structure.
- Sourdough Discard: Adds moisture, a mild tang, and helps the muffins rise.
- Sugar: Sweetens the batter and enhances the blueberries.
- Leavening Agents: Baking powder and baking soda ensure a light, fluffy texture.
- Milk (or Buttermilk): Extra moisture; buttermilk can add a slight tang.
- Oil (or Melted Butter): Keeps muffins tender and moist.
- Egg: Binds ingredients and contributes richness.
- Blueberries: The star ingredient, providing bursts of fruit flavor.
- Salt & Vanilla Extract: Round out and heighten overall taste.
Pro Tip Before Starting
Dust your blueberries with a tablespoon of flour before folding them into the batter. This helps distribute them evenly and prevents them from sinking to the bottom of the muffins.
Sourdough Discard Blueberry Muffins
Moist and fluffy muffins made with sourdough discard, packed with juicy blueberries and a hint of tangy depth for a delicious breakfast or snack.
Ingredients
- 2 cups all-purpose flour (plus 1 tablespoon for dusting blueberries)
- 1/2 cup sourdough discard (unfed, room temperature)
- 1/2 cup sugar (adjust to taste)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk (or buttermilk)
- 1/3 cup oil (vegetable or canola) or melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- Combine Dry Ingredients: In a large bowl, whisk together flour (2 cups), baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a separate bowl, whisk the egg, sugar, sourdough discard, milk (or buttermilk), oil (or melted butter), and vanilla extract until well combined.
- Make the Batter: Pour the wet mixture into the dry ingredients. Stir gently until just combined—avoid overmixing to keep muffins tender.
- Fold in Blueberries: Toss the blueberries in 1 tablespoon of flour, then fold them into the batter with a spatula.
- Fill & Bake: Fill each muffin cup about 3/4 full with batter. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool & Serve: Allow muffins to cool in the tin for about 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Storage: Keep muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freezing: Place in a zip-top bag and freeze for up to 3 months. Thaw at room temperature or warm gently in the oven.
- Gluten-Free Option: A 1:1 gluten-free flour blend can be used, though the texture may vary.
- Flavor Variations: Substitute blueberries with raspberries or chopped strawberries, or add a teaspoon of lemon zest for extra brightness.
Pro Tip After Preparing
For an appealing finish, top each muffin with a sprinkle of coarse sugar before baking. It adds a slight crunch and bakery-style look.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, just keep them frozen until ready to fold in, and dust them with flour to prevent bleeding.
Do I need to adjust the baking time for jumbo muffins?
Yes, you may need to add 5–7 more minutes, but always test for doneness with a toothpick.
Can I use only sourdough starter for leavening?
It’s possible, but the rise may be less predictable. Baking powder and baking soda ensure a light texture.
Wrapping it up
Sourdough Discard Blueberry Muffins bring together the best of both worlds: the subtle tang of sourdough and the sweetness of juicy blueberries.
They’re the perfect grab-and-go treat for busy mornings or a comforting weekend baking project.
Enjoy them on their own, dress them up with spreads, or add them to a breakfast table full of other treats. No matter how you serve them, these muffins are sure to delight!
