Sourdough Discard Muffins (Blueberry)
These sourdough discard muffins are soft, fluffy, and perfectly tangy, with a bakery-style domed top and a moist crumb that stays tender for days. Ready in under 30 minutes, they're the ultimate way to use up discard while creating a completely customizable breakfast or snack.
Equipment
- Standard 12-cup muffin tin
- Muffin liners or paper cups - or nonstick cooking spray
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Kitchen scale - recommended for accuracy
- Muffin scoop or large cookie scoop - recommended for even portioning
- Wire cooling rack
Ingredients
- 1.5 cups all-purpose flour - 180g, spooned and leveled
- 0.67 cup granulated sugar - 130g
- 1 tablespoon baking powder - 10g
- 0.5 teaspoon fine salt
- 0.5 teaspoon ground cinnamon - optional, but recommended
- 1 cup sourdough discard - 240g, stirred down, room temperature (not active starter)
- 2 large eggs - room temperature
- 0.5 cup unsalted melted butter - 113g, or neutral oil (cooled to room temperature)
- 0.33 cup whole milk - 76g
- 1 teaspoon pure vanilla extract
- 1.5 cups fresh or frozen blueberries - 220g
- 1 tablespoon all-purpose flour - for tossing with blueberries
- 1 tablespoon coarse sugar - optional, for topping
Instructions
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray. If using liners, lightly spray the inside of them as well.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon until evenly combined.
- In a separate medium bowl, whisk the sourdough discard, eggs, melted butter, milk, and vanilla until smooth and uniform.
- Toss blueberries with 1 tablespoon of flour in a small bowl to coat. This prevents them from sinking to the bottom of the muffins.
- Pour the wet mixture into the dry ingredients and fold with a rubber spatula until just combined and no large streaks of flour remain. Do not overmix.
- Gently fold the flour-coated blueberries into the batter with 4-5 slow strokes, being careful not to crush the berries.
- Fill each muffin cup to the very top with batter using a cookie scoop or spoon. Sprinkle with coarse sugar if desired.
- Bake at 425°F for 5 minutes. Without opening the oven, reduce heat to 375°F and bake for 14-16 minutes more, until tops are golden and a toothpick comes out clean.
- Let muffins rest in the pan for 5 minutes, then transfer to a wire cooling rack. Serve warm or at room temperature.
Notes
- Don't overmix: Overmixing develops gluten and results in tough, dense muffins. Stir just until the flour disappears.
- Room temperature ingredients: Use room temperature discard and eggs for a smoother batter and better rise.
- Measure flour correctly: Spoon flour into the measuring cup and level it off, or use a kitchen scale for the most accurate results.
- High-heat start: Starting at 425°F creates a burst of steam that produces a beautiful domed top, just like bakery muffins.
- Fill cups to the top: Generously filled muffin cups produce full, domed tops. Under-filling results in flat muffins.
- Frozen blueberries: Do not thaw frozen blueberries before using. Adding them frozen prevents streaking and helps them hold their shape.
- Make it dairy-free: Swap butter for melted coconut oil or neutral oil and use oat, almond, or soy milk instead of whole milk.
- Flavor variations: Replace blueberries with chocolate chips, diced apple, lemon zest and poppy seeds, or any other mix-in you prefer.
- Storage: Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze for up to 3 months.
- Reheating: Microwave individual muffins for 15-20 seconds, or rewarm in a 325°F oven for 8-10 minutes for a freshly baked texture.