Here’s a soft, bakery-style Sourdough Blueberry Muffin recipe — perfect for using up sourdough discard 🫐✨
🫐 Sourdough Blueberry Muffins
Ingredients (Makes 12 muffins)
Wet Ingredients
- 1 cup sourdough discard (unfed, room temp)
- ½ cup melted butter (or oil)
- ¾ cup sugar
- 2 eggs
- ½ cup milk (or buttermilk)
- 1 tsp vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Add-ins
- 1 to 1½ cups fresh or frozen blueberries
- 1 tbsp flour (to toss blueberries)
🥣 Instructions
1️⃣ Preheat
- Oven to 375°F (190°C)
- Line or grease a 12-cup muffin tin
2️⃣ Mix Wet
Whisk together sourdough discard, melted butter, sugar, eggs, milk, and vanilla until smooth.
3️⃣ Mix Dry
In a separate bowl, combine flour, baking powder, baking soda, and salt.
4️⃣ Combine
Gently fold dry ingredients into wet. Do not overmix (lumpy batter is okay).
5️⃣ Add Blueberries
Toss blueberries with 1 tbsp flour (prevents sinking). Fold gently into batter.
6️⃣ Bake
Fill muffin cups ¾ full.
Bake 18–22 minutes until tops are golden and a toothpick comes out clean.
Cool 5 minutes in pan, then transfer to rack.
✨ Optional Streusel Topping
Mix:
- ¼ cup flour
- 2 tbsp brown sugar
- 2 tbsp cold butter
Sprinkle before baking for bakery-style tops.
🧁 Tips for Best Results
- If using frozen blueberries, do NOT thaw.
- Let batter rest 10–15 minutes for extra fluffiness.
- For tall domed muffins, start at 400°F for 5 minutes, then reduce to 375°F.
Storage
- Room temp: 2 days
- Fridge: 5 days
- Freeze: up to 3 months
If you’d like, I can also give you:
- A healthy whole-wheat version
- A lemon blueberry sourdough version
- Or a long-fermented overnight version 🌿
