Sourdough Discard Blueberry Muffins

Recipe by Susan Reid
486 Reviews 3.9 out of 5 stars

Most sourdough bakers are on the lookout for ways to give their starters some exercise. These fruit-filled sourdough discard muffins are a great way to put excess starter to work. With just the right amount of sweetness, a bit of tang, and a slight crunch from cornmeal, sourdough blueberry muffins are a welcome addition to any breakfast, or enjoy them griddled and slathered with butter for an afternoon snack.

Prep
15 mins
Bake
14 to 18 mins
Total
35 mins
Yield
12 muffins
Sourdough discard blueberry muffins

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 425°F. Grease the wells of a 12-cup muffin pan, or line with baking cups and grease the inside of the cups.

  2. In a mixing bowl, combine the dry ingredients.

  3. In a separate bowl, beat together the starter, milk, egg, melted butter, and sweetener. Blend the wet ingredients with the dry, taking about 20 seconds. Gently stir in the blueberries just until blended.

  4. Fill the cups of the prepared pan 2/3 full; sprinkle the tops of the muffins with sugar.

  5. Bake the muffins for 14 to 18 minutes, until a toothpick inserted in the center comes out clean. Remove the pan from the oven and allow the muffins to cool for 5 minutes before removing them from the pan. Don't let them cool in the pan, or they'll steam and the outside will become tough. Serve warm or at room temperature. 

  6. Store leftover sourdough discard blueberry muffins at room temperature in an airtight container for several days. Freeze for longer storage.

Tips from our Bakers

  • Don’t have any starter? Here’s a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter — it’ll be ready for baking soon after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide.

  • If using frozen berries, don't thaw them before adding to the batter; you'll have fewer blue streaks if they're added frozen, just before scooping.

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