Sourdough Discard Blueberry Muffins are my favorite way to use up extra starter. They’re soft and fluffy, loaded with blueberries, and have a gentle sourdough tang that makes them taste extra fresh.
These Sourdough Discard Blueberry Muffins are also a true weeknight win. The batter mixes fast, and you don’t need any fancy equipment. One bakery trick makes the tops pop: start with a hotter oven, then lower the heat to finish baking.
If you’re into meal prep-friendly breakfasts, you’ll love this. Bake once, freeze, and reheat for cozy mornings all week.
Why You’ll Love This Sourdough Discard Blueberry Muffins
- No-waste baking: A delicious way to use sourdough discard.
- Bakery-style tops: Hot-start baking helps muffins dome up.
- Quick and easy: Mix, scoop, bake.
- Family-friendly: Sweet berries + mild tang = kid-approved.
- Great for meal prep: Freezes and reheats beautifully.
Ingredients for Sourdough Discard Blueberry Muffins
Dry ingredients
- All-purpose flour (2 1/2 cups): Structure for fluffy muffins.
- Granulated sugar (3/4 cup): Sweetness and browning. Swap 1/4 cup with light brown sugar for extra moisture.
- Baking powder (2 teaspoons): Main lift.
- Baking soda (1/2 teaspoon): Reacts with sourdough acidity for extra rise.
- Fine salt (1/2 teaspoon): Balances flavor.
Wet ingredients
- Sourdough discard (1 cup): Adds tang and tenderness.
- Milk (1/2 cup): Moisture. Buttermilk works too.
- Melted butter (1/2 cup): Rich flavor. Neutral oil works in a pinch.
- Large eggs (2): Structure and fluff.
- Vanilla extract (2 teaspoons): Cozy flavor.
- Lemon zest (1 teaspoon, optional): Brightens the berries.
Add-ins
- Blueberries (1 1/2 cups): Fresh or frozen (do not thaw frozen).
- Coarse sugar (optional): Sparkly bakery-style crunch on top.
Sourdough Discard Blueberry Muffins Recipe Step-by-Step
- 1. Preheat oven to 425°F and line a 12-cup muffin tin with liners (or grease well).
- 2. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- 3. Whisk discard, milk, melted butter, eggs, vanilla, and lemon zest in a second bowl until smooth.
- 4. Fold wet into dry just until combined. If it looks too thick, stir in 1–2 tablespoons milk. (If it looks too thin, add 1–2 tablespoons flour.)
- 5. Gently fold in blueberries so you don’t smash them.
- 6. Scoop into muffin cups, filling about 3/4 full. Sprinkle coarse sugar on top if using.
- 7. Bake at 425°F for 5 minutes, then reduce to 350°F (do not open the oven) and bake 12–15 minutes more, until a toothpick comes out with a few moist crumbs.
- 8. Cool 5 minutes in the pan, then move to a rack.
Tips for Perfect Sourdough Discard Blueberry Muffins
- Don’t overmix: Lumps are okay and keep muffins tender.
- Hot-start baking: That first blast of heat helps domes rise.
- Prevent sinking: Toss blueberries with 1 tablespoon flour before folding in.
- Frozen berries are fine: Add straight from frozen to avoid purple batter.
- Warm to serve: A quick reheat makes them taste freshly baked.
Variations & Substitutions
- Lemon blueberry: Add extra zest and drizzle a simple lemon glaze.
- Streusel topping: Add a crumb topping for true bakery style.
- Chocolate chip twist: Swap 1/2 cup blueberries for chocolate chips.
- Dairy-free: Use plant milk and neutral oil.
- Whole grain: Swap 1/2 cup flour for whole wheat (add a splash more milk if needed).
Storing & Reheating
- Room temp: Airtight container up to 2 days.
- Fridge: Up to 5 days (warm before serving for best texture).
- Freezer: Freeze up to 2 months; wrap individually for grab-and-go.
- Reheat: Microwave 10–15 seconds or warm in a 300°F oven.
Serving Suggestions & Pairings
- Butter or honey butter
- Yogurt and fruit for an easy breakfast
- Coffee or tea snack
- Lunchbox treat
- Scrambled eggs for a higher-protein breakfast
Reader Review: The hot oven trick gave me huge muffin tops. So fluffy, and the sourdough flavor is perfect.
If you bake Sourdough Discard Blueberry Muffins, leave a rating and tell me—team lemon zest, streusel, or classic?