Tender, moist, and full of plump blueberries, these Sourdough Discard Blueberry Muffins are an easy, everyday, anytime-of-year treat. This recipe comes together in minutes and has an overnight option so these muffins are ready to bake whenever you are. Grab your sourdough starter and let's get baking!
Muffins are near and dear to my heart. Not only are they quick and easy to whip together and endlessly customizable, but they remind me of when my big kids were little and I used to bake muffins often for breakfast, snacking, and lunch box packing. Any time of year, the house just feels cozier with a fresh batch of muffins cooling on the counter. I decided I needed to create some variations of my Sourdough Discard Muffin recipe starting with this classic and beloved blueberry version.
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Ingredients with variations
- buttermilk: use kefir, thinned yogurt, or simply use regular milk
- egg
- melted butter or oil: butter tastes the best, but oil is a great sub and creates a lovely, moist crumb. I like melted coconut oil or any flavorless oil.
- sourdough starter: this is written as a discard recipe, but you can use active starter if that's what you have.
- vanilla extract: use almond or lemon instead. Or add a bit of lemon zest.
- all purpose flour
- granulated sugar: use brown sugar instead for a bit of flavor and more moisture.
- baking powder and baking soda
- salt
- fresh blueberries: yes, you can use frozen but your batter might become purple as you stir them in.
- sugar for topping: or use a crumble or streusel - see below.
I did not add a crumble to this recipe, but a crumble or streusel topping is always a good idea. Use the oat crumble recipe from my Mulberry Crumble Muffins or the streusel recipe from my Blueberry Streusel Muffins recipe. Or simply leave unadorned or sprinkle with a bit of sugar before baking.
Step-by-Step Instructions
Here are the simple instructions for this easy sourdough discard muffin recipe.
Mix wet and dry ingredients separately. Add wet to dry in mixing bowl.
Mix until almost combined.
Add berries and mix.
Scoop dough into prepared muffin pan.
Optional overnight instructions: Once batter comes together, you can cover and refrigerate overnight. Scoop and bake the next morning.
Top with sugar.
Bake in preheated oven until golden.
Find full instructions in recipe card.
More Sourdough Discard Recipes
Looking for other recipes like this? Try these:
- Whole Wheat Sourdough Discard Sandwich Bread
- Sourdough Discard Cinnamon Raisin English Muffins
- Sourdough Discard Focaccia
- Sourdough Granola
Sourdough Discard Blueberry Muffins Recipe
Tender, moist, and full of plump blueberries, these Sourdough Discard Blueberry Muffins are an easy everyday treat. This recipe comes together in minutes and has an overnight option so these muffins are ready to bake whenever you are.
- Total Time: 30 minutes
- Yield: 12 muffins
Ingredients
- Wet Ingredients
- ½ cup or 113 grams buttermilk or whole milk
- ½ cup or 140 grams sourdough discard
- 1 egg, room temperature
- ½ cup or 113 grams melted unsalted butter or neutral oil
- 1 tablespoon or 14 grams vanilla extract
- Dry Ingredients
- 2 cups or 240 grams all purpose flour
- ¾ cup or 150 grams granulated sugar
- 1 tablespoon or 14 grams baking powder
- ½ teaspoon or 2.4 grams baking soda
- ½ teaspoon or 3 grams salt
- Additional Ingredients
- 2 cups or 1 pint or about 325 grams fresh blueberries
- a few tablespoons sugar for topping
Instructions
- Preheat oven to 400 degrees F and line a cupcake tin with 12 paper liners.
- Add all wet ingredients to a bowl or large glass measuring cup and whisk to combine.
- Add all dry ingredients to a large mixing bowl and whisk to combine.
- Add wet mixture into dry mixture and stir until almost combined. Add blueberries and continue mixing until no dry patches of flour remain and blueberries are mixed into the batter.
- Optional overnight instructions: Once batter comes together, you can cover and refrigerate overnight. Scoop and bake the next morning. Again, this is optional.
- Divide batter evenly between 12 muffin tins and top with a sprinkle of sugar if desired.
- Bake for 15-18 minutes in preheated oven.
Notes
I did not add a crumble to this batch, but a crumble or streusel topping is always a good idea. Use the oat crumble recipe from my Mulberry Crumble Muffins or the streusel recipe from my Blueberry Streusel Muffins recipe. Or simply sprinkle with a bit of sugar before baking like I do.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: sourdough discard recipes, muffin recipes
- Method: baking
- Cuisine: American
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