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Picture of sourdough blueberry muffins.

Sourdough Discard Blueberry Muffins

Audrey
These Sourdough Blueberry Muffins are soft, fluffy, and packed with juicy blueberries. The sourdough discard adds subtle tang and tenderness, while the high-heat baking method creates tall bakery-style muffin tops.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 Muffins
Calories 305 kcal

Ingredients
  

Sourdough Blueberry Muffin Batter

  • 240 g all-purpose flour 2 cups
  • 150 g granulated sugar ¾ cup
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 113 g unsalted butter melted (½ cup)
  • 120 g sourdough discard ½ cup
  • 180 g milk ¾ cup
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 200 g blueberries 1½ cups, fresh or frozen

Optional Crumb Topping

  • 60 g all-purpose flour ½ cup
  • 100 g brown sugar ½ cup
  • 42 g melted butter 3 tablespoons

Instructions
 

  • Prep the oven: Preheat oven to 400°F (204°C). Line a muffin tin with paper liners.
  • Mix dry ingredients: In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt.
  • Mix wet ingredients: In another bowl whisk melted butter, sourdough discard, milk, egg, and vanilla until smooth.
  • Combine batter: Pour wet ingredients into the dry ingredients and gently mix until just combined.
  • Fold in blueberries: Toss blueberries with a teaspoon of flour and gently fold them into the batter.
  • Fill muffin cups: Divide batter between 12 muffin cups, filling all the way to the top.
  • Add crumb topping (optional): Mix crumb topping ingredients and sprinkle over muffins.
  • Bake: Bake at 400°F for 5 minutes, then reduce temperature to 350°F and bake another 15 minutes, until golden and a toothpick comes out clean. Do not open the oven during the temperature change.
  • Cool: Let muffins cool in the pan for 5 minutes before transferring to a rack.

Notes

Storage:
Room Temperature: Store muffins in an airtight container for up to 2 days.
Refrigerator: Refrigerate for up to 5 days. Warm slightly before serving for the best texture.
Freezer: Freeze muffins in a sealed container for up to 2 months. Thaw at room temperature or warm briefly in the microwave.

Nutrition

Calories: 305kcalCarbohydrates: 46gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 47mgSodium: 226mgPotassium: 77mgFiber: 1gSugar: 23gVitamin A: 269IUVitamin C: 2mgCalcium: 72mgIron: 1mg
Keyword muffins, sourdough discard
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