Name: Sourdough Discard Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: ¼ cup salted butter, melted and cooled slightly; 1 cup sourdough starter (discard or active); 2 large eggs; ¾ cup granulated sugar; 1 teaspoon vanilla extract; ¼ cup whole milk; 1 cup all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup fresh blueberries, rinsed and dried; ½ cup all-purpose flour (for the streusel topping); ¼ cup granulated sugar (for the streusel topping); ¼ cup light brown sugar, packed (for the streusel topping); ½ tablespoon baking powder (for the streusel topping); ¼ cup salted butter, cold and cubed (for the streusel topping); 1 tablespoon heavy cream (or milk, for the streusel topping)

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Sourdough Discard Blueberry Muffins are the ultimate combination of fluffy, golden muffins filled with fresh blueberries and topped with a crumbly streusel. The addition of sourdough discard not only makes these muffins more flavorful but also adds a tangy depth that elevates the classic blueberry muffin. Perfect for breakfast or a sweet snack, this recipe is a wonderful way to use up that leftover sourdough starter.

Why You’ll Love This Recipe

These muffins are a game-changer! The sourdough discard brings an unexpected but delightful tang to each bite, complementing the sweetness of the blueberries and the richness of the streusel topping. They are perfectly moist on the inside and have a light, airy texture thanks to the combination of sourdough starter and baking powder. With a golden, crunchy streusel topping and juicy bursts of blueberries in every bite, these muffins will quickly become your go-to breakfast or snack. Plus, they’re easy to make and come together in about 50 minutes, making them ideal for a quick weekend treat or a make-ahead breakfast. Sourdough Discard Blueberry Muffins

Ingredients

For the Muffins:

¼ cup salted butter, melted and cooled slightly
1 cup sourdough starter (discard or active)
2 large eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
¼ cup whole milk
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup fresh blueberries, rinsed and dried

For the Streusel Topping:

½ cup all-purpose flour
¼ cup granulated sugar
¼ cup light brown sugar, packed
½ tablespoon baking powder
¼ cup salted butter, cold and cubed
1 tablespoon heavy cream (or milk)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with liners or grease with non-stick spray.
In a large mixing bowl, whisk together the melted butter, sourdough starter, eggs, sugar, vanilla extract, and milk until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. Remove 1 tablespoon of the dry mix and toss it with the blueberries to prevent sinking.
Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Fold in the flour-coated blueberries gently.
Divide the batter evenly among the 12 muffin cups.
For the streusel topping, mix together the flour, granulated sugar, brown sugar, and baking powder in a medium bowl.
Cut in the cold butter with a pastry cutter or fork until the mixture is crumbly.
Add heavy cream and mix until clumps form.
Sprinkle the streusel over the muffin batter and top with extra blueberries, if desired.
Bake the muffins at 425°F for 6-7 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 18-20 minutes or until a toothpick inserted comes out clean.
Cool the muffins in the pan for 5 minutes, then transfer them to a cooling rack to finish cooling.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 50 minutes
Servings: 12 muffins

Variations

Add nuts: For some crunch, you can add chopped walnuts or pecans to the batter or streusel topping.
Gluten-free version: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
Different fruit: If you don’t have blueberries, swap them out for raspberries, blackberries, or even sliced strawberries for a different twist on this muffin recipe.
Dairy-free: Replace the butter with a dairy-free version, and use almond milk or oat milk in place of whole milk.

Storage/Reheating

Storage: These muffins can be stored at room temperature for up to 3 days in an airtight container. For longer storage, keep them in the refrigerator for up to a week.
Freezing: You can freeze the muffins for up to 3 months. Wrap them tightly in plastic wrap or place them in a freezer-safe container. Reheat in the microwave or oven.
Reheating: To reheat, simply microwave for 20-30 seconds or warm them in the oven at 350°F (175°C) for 5-10 minutes.

FAQs

1. Can I use active sourdough starter instead of discard?

Yes, you can use active sourdough starter, but it may give your muffins a more pronounced tang. Just make sure your starter is well-fed and bubbly.

2. Can I use frozen blueberries in this recipe?

Yes, frozen blueberries work just fine, though they may bleed a little into the batter. Just be sure to coat them in flour before folding them into the batter to prevent sinking.

3. How can I prevent the streusel topping from getting too hard?

If your streusel topping is getting too hard, try adding a little extra butter or heavy cream to the mixture. This will keep it crumbly and moist.

4. How do I know when the muffins are done baking?

The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

5. Can I substitute the whole milk with a non-dairy alternative?

Yes, you can substitute whole milk with almond milk, oat milk, or any other non-dairy milk for a dairy-free option.

6. How can I make the muffins more moist?

To ensure extra moisture, don’t overmix the batter, and consider adding a small amount of sour cream or yogurt to the wet ingredients.

7. Can I use brown sugar instead of granulated sugar?

Yes, you can replace the granulated sugar with brown sugar for a richer, molasses-flavored sweetness.

8. Is there a way to make the muffins more flavorful?

For a more intense flavor, add a bit of lemon zest to the batter or a dash of cinnamon to the streusel topping.

9. Can I make the streusel topping ahead of time?

Yes, you can prepare the streusel topping ahead of time and store it in the refrigerator for a few hours before using it.

10. How do I prevent blueberries from sinking to the bottom of the muffins?

Toss the blueberries in a tablespoon of flour before adding them to the batter. This will help suspend them in the batter as they bake.

Conclusion

Sourdough Discard Blueberry Muffins are a delicious and clever way to use up your leftover sourdough starter. These muffins are bursting with blueberries, have a crumbly, buttery streusel topping, and are perfectly moist. Whether you’re looking for a breakfast treat, a snack, or a way to make use of your sourdough discard, this recipe has you covered. Try it today and enjoy bakery-worthy muffins right at home!

Sourdough Discard Blueberry Muffins