If you’re a sourdough baker, chances are you’ve found yourself wondering what to do with all that leftover discard. These sourdough discard blueberry muffins are the perfect solution… Fluffy, flavorful, and bursting with juicy blueberries.
These are the perfect way for us to use up our fresh blueberries we have harvested this summer from our bushes. Our blueberry bushes are one of my favorite additions to our Tennessee garden.
Whether you’re looking to reduce food waste or just want a new twist on a classic favorite, this recipe is a total win. The crumb topping makes them taste like dessert with every bite.
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Why You’ll Love These Sourdough Discard Blueberry Muffins
- Great use for sourdough discard
- Packed with antioxidant-rich blueberries
- Soft, moist texture with a hint of tang
- Quick and easy—ready in under 30 minutes!
What is Sourdough Discard?
Sourdough discard is the portion of your starter you remove during feeding. Instead of tossing it, you can repurpose it into delicious recipes like pancakes, crackers, or sourdough blueberry muffins.
Using discard adds a subtle tang that complements the sweetness of the berries perfectly.
Sourdough Discard Blueberry Muffins
Ingredients
- 1/2 cup Sourdough Discard
- 2 cups Flour
- 1 cup Sugar
- 2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1/2 tsp Baking Soda
- 1 Tbsp Lemon Juice (fresh)
- 1 cup Blueberries
- 8 Tbsp Butter (melted)
- 2 Eggs
- 3 Tbsp Sour Cream
- 2 Tbsp Vanilla Extract
- 2 Tbsp Milk
Crumb Topping
- 1/4 cup Butter (melted)
- 1/2 cup Brown Sugar
- 1/2 cup Flour
- 1/2 tsp Cinnamon
Instructions
- Preheat oven to 350º.
- Mix sourdough discard, lemon juice, melted butter, eggs, sour cream, milk, and vanilla extract well.
- Add in all dry ingredients and blueberries.
- Stir until combined, but do not over mix.
- Fill greased muffin tins with mixture.
- Mix crumble topping.
- Add heaping spoonful of crumble topping to each muffin until all topping is used.
- Bake 30-40 minutes. My oven takes closer to 40 minutes.
Tips for the Best Muffins
- Don’t overmix: This keeps them tender and fluffy.
- Add water into empty muffins tins which allows for moist muffins every time.
- Use room-temp ingredients for even baking.
- Add a streusel topping for a bakery-style finish!
Frequently Asked Questions
Can I use frozen blueberries?
Yes! Just toss them in a little flour before folding into the batter to prevent bleeding.
Can I freeze these muffins?
Absolutely. Wrap tightly and freeze for up to 2 months.
Do I need to feed the sourdough discard first?
Nope! These work perfectly with unfed discard straight from the fridge.
Final Thoughts
These sourdough discard blueberry muffins are the ultimate treat. These are simple to make, hard to resist, and perfect for bakers looking to use up that extra starter. They’re light, slightly tangy, and loaded with berry goodness.
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