Renewing your spirit one bite at a time

Sourdough Discard Blueberry Muffins


sourdough blueberry muffins

These sourdough discard blueberry muffins are the perfect treat when you don’t want to waste your sourdough discard and you are craving something sweet. This is a simple recipe that results in a moist, warm muffin full of blueberry goodness! They make for a delectable dessert that the whole family will enjoy. There is nothing quite like a fresh, homemade muffin especially when you use your beautiful sourdough discard. I hope you end up enjoying this recipe as much as I do!

blueberry muffins

Equipment needed for sourdough discard muffins

  • 12 cup muffin pan
  • Whisk/rubber spatula
  • Mixing bowls
  • Measuring cups

Tips and Modifications

  • If you want to reduce the amount of sugar or replace it with a different sugar that will work fine. I sometimes make these with coconut sugar or just 1/2 cup of sugar.
  • If you don’t want to use eggs, you can replace them with 1/2 cup of applesauce.
  • You can add any additional filling of your choice or even replace the blueberries with chocolate chips. Or add both!
  • You can also use frozen blueberries.
  • Your starter can be fed or unfed. If it is recently fed, it will make your muffins a bit more plump.
sourdough discard blueberry muffins
sourdough blueberry muffins
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5 from 1 vote

Sourdough Discard Blueberry Muffins

These sourdough discard blueberry muffins are easy, moist, and delicious. They are the perfect way to use your discard!
Prep Time15 minutes
Cook Time20 minutes
Servings: 12 muffins
Calories: 200kcal

Equipment

  • 12 cup muffin pan
  • whisk/rubber spatula
  • Mixing bowls
  • Measuring cups and spoons

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup sourdough starter discard
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • 1/2 cup butter melted
  • nonstick oil for muffin pan

Instructions

  • Preheat your oven to 350 degrees F and spray your muffin pan with your choice of non-stick spray or use muffin tin liners.
  • In a medium-sized mixing bowl whisk your flour, baking powder, baking soda, and salt together.
  • In a separate mixing bowl add your sugar, sourdough starter, vanilla extract, eggs, and butter. Mix until combined
  • Slowly add your wet mixture to your dry mixture and stir with your rubber spatula until everything is combined. Be careful not to overmix, it is okay if there are a few clumps.
  • Fold in your blueberries until divided fairly evenly
  • Spoon your batter into your muffin pan about 3/4 of the way full. You will barely have enough to fill the last few cups.
  • Bake for 18-20 minutes, insert a toothpick in the middle of a muffin to ensure it comes out clean.
  • Allow the muffins to rest for 5 minutes in the pan before removing them to rest on a cooling rack. To remove them use a butter knife to carefully lift them out.
  • These are best enjoyed right away but can be stored on your counter in an airtight container for 24 hours. Just make sure they are fully cooled. Enjoy!

Nutrition

Serving: 1muffin | Calories: 200kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Cholesterol: 36mg | Sodium: 195mg

Did you try this recipe?

If you end up trying this recipe I would love to hear how your sourdough discard blueberry muffins turned out. Thank you so much for reading and I hope you found this helpful! Happy baking 🙂

sourdough discard blueberry muffins

If you found this article interesting you may also like my Sourdough Discard Chocolate Chip Brownies

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Comments

  1. Laura Frechette Avatar
    Laura Frechette

    Thank you for another wonderful recipe! Blueberry muffins are my favorite!

  2. Thank you for another wonderful recipe! Blueberry muffins are my favorite!

    1. Thank you! Mine too. Let me know if you end up trying these 😊