That jar of sourdough discard in your fridge is about to become your new kitchen hero. We’re turning it into the ultimate breakfast treat: bakery-style blueberry muffins crowned with a buttery crumb topping.
These muffins are wonderfully fluffy, packed with juicy berries, and carry just the slightest, most delicious tang from the starter. It’s a recipe that feels special but comes together with simple, comforting ease.
You get to transform something you might usually toss into a dozen golden, fragrant muffins. The aroma that fills your kitchen as they bake is its own kind of magic.
Why You’ll Love This Recipe
First, it’s a brilliant solution for that accumulated sourdough discard, giving it a delicious purpose instead of sending it down the drain. Beyond being practical, these muffins achieve a perfect balance. The crumb is incredibly tender and moist, while the sweet, crunchy topping adds a fantastic contrast in every bite.
They’re also wonderfully versatile. Enjoy one warm from the oven with your morning coffee, pack them in a lunchbox for a sweet afternoon pick-me-up, or even serve them as a simple, satisfying dessert.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to muffin bliss. Here’s what you’ll need, and why each one matters.
- All-Purpose Flour: The backbone of our muffins, providing the essential structure. For the lightest texture, gently spoon it into your measuring cup and level it off.
- Granulated Sugar: Sweetens the muffins and helps create a lovely, tender crumb. The sugar in the topping also bakes into a delightful crunch.
- Baking Powder & Baking Soda: This duo is non-negotiable. Since we’re using unfed sourdough discard, these leaveners are responsible for giving the muffins their tall, fluffy rise.
- Sourdough Starter Discard: The star of the show! Use it straight from the fridge, whether it’s thick or a bit runny. It adds a subtle tang and incredible moisture to the finished muffins.
- Unsalted Butter (Melted): Butter promises rich flavor and a tender texture. Melting it first makes the batter easy to mix by hand.
- Eggs & Milk: These bind the batter together and add to the muffins’ richness and soft texture.
- Greek Yogurt or Sour Cream: A secret weapon for moisture and a hint of tang. It makes the crumb incredibly soft and fluffy.
- Fresh or Frozen Blueberries: Bursts of juicy sweetness. If using frozen, add them straight from the freezer to prevent your batter from turning purple.
- Vanilla Extract & Salt: Vanilla rounds out all the flavors beautifully, while salt makes the sweetness taste even sweeter.
How to make Sourdough Discard Blueberry Muffins?
This process is straightforward and rewarding. Let’s break it down into simple, foolproof steps.
Step 1- Make the Crumb Topping
Start by making the crumb topping so it has a moment to set. In a small bowl, combine the melted butter, flour, sugar, and a pinch of salt. Use a fork to mix until it forms coarse, buttery crumbs. Set this aside while you make the batter—as it sits, it will dry out slightly, making it easier to sprinkle later.
Step 2- Prepare and Mix Dry Ingredients
Preheat your oven to 350°F (176°C) and line a 12-cup muffin tin with paper liners. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures the leaveners are evenly distributed for a uniform rise.
Step 3- Combine the Wet Ingredients
In a separate medium bowl, whisk together the melted butter, eggs, sourdough discard, milk, Greek yogurt (or sour cream), and vanilla extract. Whisk until the mixture is smooth and fully combined. This is where all that wonderful moisture comes from.
Step 4- Bring the Batter Together
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold them together. Stop mixing when you no longer see dry streaks of flour—a few lumps are perfectly fine. Overmixing is the enemy of tender muffins. If the batter seems unusually thick, you can add a splash more milk to thin it to a scoopable consistency.
Step 5- Fold in the Blueberries
Now, gently fold in your blueberries. If you’re worried about them sinking to the bottom, you can toss them in a teaspoon of flour first. Be careful not to over-stir, especially with frozen berries, to keep the batter from taking on too much color.
Step 6- Portion, Top, and Bake
Using a large spoon or cookie scoop, divide the batter evenly among the 12 muffin cups. Generously sprinkle the prepared crumb topping over each one, gently pressing the crumbs down so they adhere during baking. Bake for 28 to 33 minutes. They’re done when the tops are golden and a toothpick inserted into the center comes out clean.
Step 7- Cool and Enjoy
Let the muffins cool in the pan for about 10 minutes. This allows them to set and makes them much easier to remove. Then, transfer them to a wire rack. Try to wait at least a few more minutes before biting in—that first warm bite is absolutely worth it.
Tips for Muffin Success
- Don’t Over-mix: Stir the batter just until the ingredients are combined. A few lumps are a good sign you’ve stopped in time.
- Check Your Oven Temperature: An oven that runs hot or cool can affect baking time. An inexpensive oven thermometer can be a baker’s best friend.
- Prevent Sticky Liners: If your muffins often stick to paper liners, try using high-quality parchment liners or simply grease the muffin tin well instead.
- Room Temperature Ingredients: Using eggs and yogurt that aren’t straight from the fridge helps them incorporate more smoothly into the batter.
Creative Variations to Try
Once you’ve mastered the classic, the flavor possibilities are wonderfully endless. Feel free to make this recipe your own.
For a citrusy twist, add the zest of a lemon or an orange to the batter. It brightens up the flavors beautifully. You can also swap the blueberries for other berries like raspberries or blackberries, or even use a mix. Chopped peaches or dried cranberries are delightful options, too.
Consider the spices. A teaspoon of cinnamon in the dry ingredients adds a warm, cozy note. For a different flavor profile, a quarter-teaspoon of almond extract paired with the vanilla is lovely. If you’re feeling adventurous, fold in a handful of toasted nuts like pecans or sliced almonds along with the berries.
Storing and Freezing
To keep your muffins at their best, store any leftovers (if there are any!) in an airtight container at room temperature for up to three days. They also freeze beautifully for longer storage.
Let the muffins cool completely, then wrap each one individually in plastic wrap. Place them all in a large freezer-safe bag. They’ll keep well for up to two months. To enjoy, simply thaw a muffin at room temperature or warm it up gently in the microwave or a low oven.
Sourdough Discard Blueberry Muffins Recipe
Description
A perfect way to use up your sourdough discard, these blueberry muffins are fluffy and delicious and bursting with blueberries. With the yummiest crumb topping, these sourdough discard blueberry muffins bake up just like a bakery-style muffin.
ingredients
Crumb Topping
Muffins
Instructions
-
Prepare Crumb Topping
In a small bowl, combine 2 Tablespoons melted butter, 1/2 cup sugar, 1/4 cup flour, and a pinch of salt. Set aside. -
Preheat & Prep
Preheat the oven to 350°F (177°C). Prepare a 12-count muffin tin with liners or nonstick spray. -
Mix Dry Ingredients
In a large bowl, combine 2 cups flour, 1 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside. -
Mix Wet Ingredients
In a smaller bowl, whisk together 8 T melted butter, 2 eggs, 1/2 cup sourdough discard, 2 T milk, 1/4 cup Greek yogurt, and 1 tsp vanilla extract. -
Combine & Fold
Pour the wet ingredients into the dry ingredients. Stir until just combined. If batter is too thick, add a splash more milk. Gently fold in 1 cup blueberries. -
Fill & Top
Divide batter evenly among muffin cups (about 2/3 full). Generously sprinkle crumb topping over each muffin and lightly press down. -
Bake & Cool
Bake for 28–33 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 285kcal
- % Daily Value *
- Total Fat 12gg19%
- Saturated Fat 7gg35%
- Trans Fat 0gg
- Cholesterol 55mgmg19%
- Sodium 270mgmg12%
- Potassium 120mgmg4%
- Total Carbohydrate 42gg15%
- Dietary Fiber 1gg4%
- Sugars 24gg
- Protein 5gg10%
- Calcium 8 mg
- Iron 10 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it healthier: Reduce sugar to ¾ cup or substitute up to 20% of the flour with whole wheat, spelt, or khorasan.
- Add nutrition: Mix in 2 Tbsp flax meal for extra fiber and omega-3s.
- Make ahead: Batter can be refrigerated overnight before baking.
- Storage: Keep in an airtight container for up to 3 days or freeze for up to 2 months.
