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Fresh Homemade Sourdough Blueberry Muffins
Emily

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!
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Prep Time 10 minutes
Cook Time 26 minutes
Additional Time 1 hour
Total Time 1 hour 36 minutes
Servings: 12
Course: Muffins
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 425°F and line your muffin tin.
  2. Coat blueberries with a spoonful of flour to keep them from sinking.
  3. Mix dry ingredients: In one bowl, whisk flour, baking soda, baking powder, and salt.
  4. Mix wet: In a bigger bowl, combine discard, milk, egg, melted butter, sugar, yogurt, and vanilla.
  5. Combine wet and dry ingredients gently, careful to not overmix.
  6. Fold in the blueberries carefully.
  7. Rest the batter in the fridge for an hour, or overnight if making ahead.
  8. Scoop into muffin cups, about 3/4 full. Sprinkle turbinado sugar on top.
  9. Bake at 425°F for 10 minutes, then reduce to 350°F and bake another 12-16 minutes.
  10. 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!