Sourdough Discard Blueberry Muffins

Sourdough Discard Blueberry Muffins

Turn that extra sourdough starter into something irresistible—blueberry  muffins that rise tall, bake soft, and pack in juicy bursts of berries. Topped with a golden, sweet crumble, they come out of the oven looking and tasting straight from a bakery

Sourdough discard muffins are more than just a tasty treat—they’re a clever way to put that extra starter in your fridge to good use. If you’re into baking with sourdough, you’ll want to keep a list of other favorites on hand too, like my Banana Nut Sourdough  Muffins, classic Sourdough Banana Bread, and even Cinnamon Roll Focaccia.

These blueberry sourdough discard muffins shine as a quick breakfast, an afternoon pick-me-up, or packed in school lunches. They’re simple to whip up, full of juicy berries, and guaranteed to disappear fast.

One batch makes a dozen generous muffins—big, bakery-style, and loaded with flavor.

Ingredients

Sourdough Discard – Whether your starter is lively and bubbly or thin and sluggish, it’ll work here. For accuracy, weigh it on a kitchen scale—one cup of thick starter weighs more than one cup of runny discard. If yours is extra dense, just splash in a little more milk to loosen the batter.

 Baking Powder & Baking Soda – Discard on its own won’t give enough lift. These leaveners are what make the muffins rise tall and bake up soft inside.

Greek Yogurt – Brings a tender crumb and tangy depth. Sour cream makes a fine stand-in if that’s what you have.

Blueberries – Both fresh and frozen berries fit the bill. No need to thaw if you’re using frozen—just fold them straight in.

Sugar – This recipe leans sweet, but you can dial it down. Using ¾ cup (150 g) instead of the full cup (200 g) still bakes up tasty muffins, just a touch less sugary.

Lemon Zest (Optional) – Adds a bright, citrusy spark that pairs beautifully with the sweet blueberries.

How to make Sourdough Blueberry Muffins

Step 1 – Mix the crumb topping
In a small bowl, cut together the butter, sugar, and flour with a fork until crumbly. Set it aside; the mixture will firm up a little as it rests, which makes it easier to scatter over the muffins later.

Step 2 – Prep the pan
Line a muffin tin with paper cups or lightly coat with nonstick spray.

Step 3 – Stir together the dry ingredients
In a medium bowl, whisk the flour, sugar, baking powder, baking soda, and salt.

Step 4 – Blend the wet ingredients
In another bowl, whisk the melted butter, milk, eggs, sourdough discard, Greek yogurt, and vanilla until smooth.

Step 5 – Bring it together
Pour the wet mixture into the dry and gently stir until just combined. The batter should be scoopable—if it’s too thick, splash in a little more milk.

Step 6 – Fold in the berries
Gently stir the blueberries into the batter. Frozen berries can go in straight from the freezer.

Step 7 – Fill and top
Spoon the batter evenly into the muffin cups. Sprinkle the crumb topping over each one, pressing it lightly so it sticks during baking.

Step 8 – Bake
Bake at 350°F (175°C) for about 28–30 minutes, or until the tops are golden and a toothpick comes out clean. Let the muffins rest in the pan for 10 minutes before transferring to a rack.

Step 9 – Enjoy
Serve warm or cooled—perfect with coffee, tea, or packed in a lunchbox.

How to make sourdough discard muffins healthy

Tips for a Healthier Batch

Cut Back on Sugar – These muffins don’t need to be overly sweet. Dropping the sugar from 1 cup (200 g) to ¾ cup (150 g) trims about 25% without losing flavor.

Incorporate Whole Grains – Trade a portion of the white flour for whole wheat, spelt, or khorasan. Whole grains boost nutrition and keep you satisfied longer, though they do create a heartier, denser  muffin. Start by replacing about 20% of the flour. If you like the result, push it up to 30% on your next bake. It’s all about finding the balance between wholesome and fluffy. I often use this method in other recipes, like my sourdough English muffins.

Add Flax Meal – Stir in 2 tablespoons of ground flax. It blends right into the batter and adds extra fiber, healthy fats, and staying power.

 Greek Yogurt Swap – Instead of sour cream, reach for Greek yogurt. It lightens things up with more protein and less fat, while still giving the muffins that tender texture.

How to Store Your Muffins

Keep your muffins fresh by slipping them into an airtight container or zip-top bag. They’ll stay soft and tasty for about 3 days at room temperature.

For longer storage, freeze them—up to 2 months works great. Just pull out what you need the night before and let them thaw on the counter. If you like them warm, a quick spin in the microwave brings back that just-baked coziness.

These sourdough discard blueberry  muffins truly give bakery-style treats a run for their money—you might even like them better!

Servings 12 servings