Easy Sourdough Discard Blueberry Muffins

I never knew what to do with sourdough discard until I started making these muffins. For years, I’d guiltily toss it in the trash every time I fed my starter, feeling bad about the waste. My regular blueberry muffin recipe was fine, but something was missing.

Then I had this lightbulb moment – why not try adding the discard? Turns out, that tangy sourdough flavor is exactly what regular muffins need. The best part? These muffins are super straightforward to make, even if you’re new to sourdough baking. No complicated techniques or special equipment required – just mix, scoop, and bake.

What Kind of Blueberries Should I Use?

Both fresh and frozen blueberries work great in these muffins, so use whatever you have on hand. If you’re using fresh berries, look for plump ones that are deep blue in color and have a slight whitish coating (that’s called bloom and it’s totally natural). When using frozen blueberries, you don’t need to thaw them first – in fact, keeping them frozen helps prevent them from bleeding too much color into your batter. Just toss either type of berries in a little bit of flour before adding them to your batter to help them stay suspended throughout the muffins instead of sinking to the bottom.

Options for Substitutions

Let’s talk about ways to switch things up in these muffins while still keeping them tasty:

• Sourdough discard: This is pretty important for the recipe’s texture and flavor, but if you’re in a pinch, you can replace it with ½ cup buttermilk mixed with ½ cup flour. Keep in mind you’ll lose that nice sourdough tang though!
• Blueberries: Feel free to swap these with raspberries, blackberries, or even chopped strawberries. Just keep the amount the same. If using frozen berries, don’t thaw them first – add them while still frozen.
• Sour cream: Greek yogurt works perfectly here, or you can use regular plain yogurt, buttermilk, or even whole milk mixed with a splash of lemon juice.
• Cornstarch: You can skip it if you don’t have any, or replace it with the same amount of flour. The cornstarch just helps make the muffins extra tender.
• Lemon zest: Orange zest makes a nice alternative, or you can leave it out if you don’t have any citrus on hand. The muffins will still taste great!
• Butter: For the muffin batter, you can use neutral oil like canola or vegetable oil instead. For the topping, butter works best, but coconut oil could work too.

Watch Out for These Mistakes While Baking

The biggest mistake when making sourdough discard muffins is overmixing the batter – once you combine the wet and dry ingredients, stir just until they’re barely incorporated to ensure tender, fluffy muffins rather than dense, tough ones. When adding blueberries, tossing them in a tablespoon of flour before folding them into the batter prevents them from sinking to the bottom during baking. Another common error is filling the muffin cups too full – aim for about 2/3 full to allow proper rise and prevent overflow, as these muffins will puff up significantly due to the combination of sourdough discard and chemical leaveners. For the best texture and flavor, let your sourdough discard and other cold ingredients come to room temperature before mixing, which helps them blend more evenly and creates a better rise in the oven.

What to Serve With Blueberry Muffins?

These sourdough blueberry muffins make a perfect breakfast or brunch treat, and they pair wonderfully with a hot cup of coffee or tea. For a complete morning spread, serve them alongside some fresh fruit and yogurt, or add some scrambled eggs and crispy bacon for a more filling breakfast. If you’re hosting brunch, try setting up a butter and jam station – even though these muffins are great on their own, a little swipe of salted butter or honey butter takes them to the next level. For afternoon snacking, I like to warm them up slightly and serve with a cold glass of milk.

Storage Instructions

Counter Storage: These sourdough blueberry muffins stay fresh at room temperature for up to 2 days when kept in an airtight container. I like to place a paper towel in the bottom of the container to absorb any extra moisture from the blueberries.

Refrigerate: Pop your muffins in the fridge in a sealed container and they’ll stay good for up to a week. The paper towel trick works great here too! Just remember that refrigerated muffins might feel a bit firm, but they’ll soften up again at room temperature.

Freeze: These muffins are perfect for freezing! Let them cool completely, then wrap each one individually in plastic wrap and store in a freezer bag for up to 3 months. When you’re ready to enjoy one, just thaw it overnight in the fridge or for about an hour on the counter.

Warm Up: Want that fresh-from-the-oven taste? Just pop a muffin in the microwave for 10-15 seconds, or wrap it in foil and warm it in a 350°F oven for about 5 minutes. They taste amazing with a pat of butter while they’re still warm!

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	55-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 25-30 g
• Fat: 100-110 g
• Carbohydrates: 300-320 g

Ingredients

• 2 cups all-purpose flour
• 1 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• Zest from half a lemon
• 1 cup blueberries (fresh or frozen)
• 8 tablespoons melted butter
• 2 large eggs
• 1/2 cup leftover sourdough starter
• 3 tablespoons sour cream (or plain greek yogurt)
• 1 teaspoon vanilla essence
• For topping:
• 3 tablespoons melted butter
• 1/2 cup white sugar
• 1/2 cup all-purpose flour

Step 1: Prepare the Crumb Topping

In a small bowl, combine the melted butter, flour, and sugar.

Use a fork to mix the ingredients until they form a coarse, crumbly texture.

Once ready, set the crumb topping aside for later use.

Step 2: Preheat the Oven and Prepare the Muffin Tin

Preheat your oven to 350°F (176°C).

Meanwhile, line a 12-count muffin tin with paper liners or grease each cup generously to prevent the muffins from sticking.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest, and salt using a fork.

Add the blueberries and gently toss them in the dry mixture to coat evenly.

This helps prevent the berries from sinking to the bottom during baking.

Set the dry ingredient mixture aside.

Step 4: Combine the Wet Ingredients

In a separate medium mixing bowl, whisk together all the wet ingredients until smooth.

Pour this wet mixture into the bowl with the dry ingredients.

Stir gently until just combined—be careful not to overmix.

If the batter appears too thick, add 1-2 tablespoons of water or milk to achieve a smoother consistency.

Step 5: Fill Muffin Cups and Add Crumble Topping

Divide the batter evenly among the 12 muffin cups in your prepared tin.

Top each muffin with the crumb topping, gently pressing it into the surface of the batter to ensure it adheres during baking.

Step 6: Bake and Cool the Muffins

Place the muffin tin in the preheated oven and bake for 30-35 minutes.

Check for doneness by inserting a toothpick into the center of a muffin—it should come out clean when ready.

Once baked, allow the muffins to cool in the tin for 10 minutes before transferring them to a cooling rack to cool completely.

Enjoy your freshly baked blueberry crumb muffins!