Sourdough Blueberry Muffins
These Sourdough Blueberry Muffins are moist, tangy, and bursting with berries—these muffins are your sourdough discard’s new best friend. These blueberry beauties are soft, lightly sweet, and just the right amount of tangy thanks to that magical discard. Bonus: they make your kitchen smell like a bakery on a Sunday morning.
If you’re swimming in sourdough discard and feeling a little guilty tossing it, here’s your muffin-shaped solution. They’re the kind of muffins that look fancy enough to serve at brunch but are simple enough to whip up on a lazy afternoon.
Ingredients for Sourdough Blueberry Muffins Recipe
- All purpose flour
- Baking soda
- Baking powder
- Salt
- Sourdough discard
- Milk
- Egg
- Butter
- Sugar
- Greek yogurt
- Vanilla extract or paste
- Blueberries
- Turbinado or raw sugar
How to Make-it-Yourself
- Preheat oven to 425°F and line your muffin pan.
- Coat blueberries with a spoonful of flour to keep them from sinking.
- Mix dry ingredients: In one bowl, whisk flour, baking soda, baking powder, and salt.
- Mix wet ingredients: In a bigger bowl, combine discard, mild, egg, melted butter, sugar, yogurt, and vanilla.
- Combine the wet and dry ingredients gently, careful to not overmix.
- Carefully fold in the blueberries.
- Rest the batter in the fridge for an hour, or overnight if preparing the day before.
- Scoop into muffin cups, about 3/4 full. Sprinkle Turbinado sugar on top.
- Bake at 425°F for 10 mins, then reduce to 350°F and bake another 12-16 minutes.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Recipe Notes:
- Skipping the rest? Totally fine. But the resting gives you those bakery-style domed tops.
- These freeze beautifully – if they last that long!
- Want extra flavor? Try lemon zest in the batter!
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Give these sourdough blueberry muffins a try the next time your discard is calling your name. They’re cozy, quick, and guaranteed to brighten your day—one bite at a time.
Blueberry Sourdough Muffins
These sourdough discard blueberry muffins are soft, fluffy, and bursting with juicy berries. A great way to use up extra starter, this simple recipe delivers bakery-style muffins with a lightly tangy flavor and golden, domed tops. Perfect for breakfast, snacks, or freezing for later!
Ingredients
- 2 cups all-purpose flour (plus a spoonful for the berries?
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sourdough discard
- 1/2 cup milk
- 1 large egg
- 4 tbsp melted butter
- 1 cup sugar
- 1/2 cup Greek yogurt (plain or vanilla)
- 1 tsp vanilla extract or paste
- 1 cup blueberries
- 1/4 cup turbinado or raw sugar (for muffin topping)
Instructions
- Preheat oven to 425°F and line your muffin tin.
- Coat blueberries with a spoonful of flour to keep them from sinking.
- Mix dry ingredients: In one bowl, whisk flour, baking soda, baking powder, and salt.
- Mix wet: In a bigger bowl, combine discard, milk, egg, melted butter, sugar, yogurt, and vanilla.
- Combine wet and dry ingredients gently, careful to not overmix.
- Fold in the blueberries carefully.
- Rest the batter in the fridge for an hour, or overnight if making ahead.
- Scoop into muffin cups, about 3/4 full. Sprinkle turbinado sugar on top.
- Bake at 425°F for 10 minutes, then reduce to 350°F and bake another 12-16 minutes.
- Cool in the pan for 5 minutes then transfer to a wire rack.
Notes
- Skipping the rest? Totally fine. But the resting gives you those bakery-style domed tops.
- These freeze beautifully - if they last that long!
- Want extra flavor? Try lemon zest in the batter!
