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Moist Sourdough Blueberry Muffins Using Discard

Close-up of a golden-brown sourdough blueberry muffin topped with sugar, with three more muffins blurred in the background.
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Make light and fluffy blueberry muffins using your sourdough discard. This recipe delivers moist, comforting flavor perfect for breakfast or a snack.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup melted unsalted butter
  • 1 cup sourdough discard (unfed starter)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon lemon zest (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a separate large bowl, whisk the sugar, egg, milk, melted butter, sourdough discard, and vanilla extract until just combined. Do not overmix.
  4. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until the flour streaks disappear. A few lumps are fine; overmixing develops gluten and makes tough muffins.
  5. Carefully fold in the blueberries and lemon zest, if using.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, you can substitute the milk with buttermilk.
  • If you use frozen blueberries, do not thaw them first; toss them with one teaspoon of flour before adding them to the batter to prevent sinking.
  • For a simple streusel topping, mix 2 tablespoons of flour, 2 tablespoons of brown sugar, and 1 tablespoon of cold butter until crumbly, and sprinkle over the batter before baking.
  • This recipe works well with other fruits like raspberries or chopped apples.

Nutrition

Find it online: https://cookingbycarla.com/sourdough-blueberry-muffins/