Light, tender, and studded with bursts of fresh berry flavor, these Blueberry Muffins with Sourdough Discard make the most of your starter discard for an easy, satisfying bake. They come together quickly, freeze well for busy mornings, and are perfect for sharing. For a bright brunch spread, pair with a chilled blueberry broccoli spinach salad.
Why You’ll Love This Blueberry Muffins with Sourdough Discard
- Uses sourdough discard so nothing goes to waste.
- Quick to mix and bakes in under 25 minutes.
- Light, moist crumb with fresh blueberry bursts.
- Great for meal prep and grab-and-go breakfasts.
- Family-friendly and easy to customize.
Ingredients Needed
Wet ingredients
- 1 cup sourdough discard
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Sweetener & add-ins
- 1/2 cup sugar
- 1 cup fresh blueberries
Spices (optional)
- 1/2 teaspoon cinnamon
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the sourdough discard, sugar, vegetable oil, eggs, and vanilla until smooth.
- In a separate bowl, whisk the flour, baking soda, salt, and cinnamon (if using) to combine.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined; do not overmix.
- Gently fold in the blueberries, then spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean; cool in the pan briefly, then transfer to a wire rack.
Serving Suggestions Blueberry Muffins with Sourdough Discard
- Serve warm with a pat of butter or a drizzle of honey.
- Top with a light dusting of powdered sugar for a pretty finish.
- Pair with plain yogurt and granola for a fuller breakfast plate.
- Make a brunch spread and balance sweet and savory with creamy paprika chicken drumsticks with steamed rice for heartier guests.
Tips for Success Blueberry Muffins with Sourdough Discard
- Measure flour by spooning into the cup and leveling to avoid dense muffins.
- Toss blueberries in a tablespoon of flour to prevent them from sinking.
- Don’t overmix the batter; stop when streaks of flour are mostly gone.
- Bake one tray at a time in the center of the oven for even results.
- Store cooled muffins in an airtight container at room temperature for 2–3 days or freeze for longer.
Variations
Here are a few easy ways to change it up:
- Lemon-Blueberry: add 1 teaspoon lemon zest and a splash of lemon juice for brightness.
- Oat Streusel: top with a simple oat-brown sugar crumble before baking for crunch.
- Dairy-free: use vegetable oil (already included) and a nondairy egg replacer if needed.
Blueberry Muffins with Sourdough Discard
Light, tender muffins bursting with fresh blueberries, utilizing sourdough discard for a satisfying bake.
Ingredients
Wet ingredients
- 1 cup sourdough discard
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry ingredients
- 1 1/2 cups all-purpose flour Measure by spooning into the cup and leveling.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Sweetener & add-ins
- 1/2 cup sugar
- 1 cup fresh blueberries Toss in a tablespoon of flour to prevent sinking.
Spices (optional)
- 1/2 teaspoon cinnamon Optional for added flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the sourdough discard, sugar, vegetable oil, eggs, and vanilla until smooth.
Mixing
- In a separate bowl, whisk the flour, baking soda, salt, and cinnamon (if using) to combine.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined; do not overmix.
- Gently fold in the blueberries.
Baking
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan briefly, then transfer to a wire rack.
Notes
Store cooled muffins in an airtight container at room temperature for 2–3 days or freeze for longer.