Looking for a delicious way to use up your sourdough discard? These sourdough discard blueberry muffins are the perfect solution! Soft, fluffy, and bursting with juicy blueberries, they’re a great addition to your breakfast or snack routine. The tangy sourdough discard enhances the flavor, making these muffins irresistible!

Why You’ll Love These Muffins

• Zero waste: A great way to use sourdough discard instead of throwing it away.
• Super fluffy & moist: The discard adds structure and enhances texture.
• Naturally flavorful: The slight tang from the sourdough balances the sweetness.
• Easy to make: No long fermentation required—just mix, bake, and enjoy!

Ingredients You’ll Need

These muffins come together with simple pantry ingredients:

• 1 cup sourdough discard (active or inactive)
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon (optional, but adds great warmth)
• ½ cup sugar (or substitute honey for natural sweetness)
• 1/3 cup melted butter or oil
• 1 egg
• ½ cup milk (or buttermilk for extra tang)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)

Step-by-Step Instructions

Follow these simple steps for the perfect batch of sourdough blueberry muffins:

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. Combine wet ingredients: In another bowl, mix the sourdough discard, sugar, melted butter, egg, milk, and vanilla until smooth.
4. Blend the batter: Gently fold the dry ingredients into the wet ingredients. Stir until just combined—do not overmix.
5. Fold in the blueberries gently to distribute them evenly.
6. Fill muffin cups about ¾ full.
7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Tips for Perfect Sourdough Muffins

• For extra moisture: Use buttermilk instead of regular milk.
• For bakery-style muffins: Sprinkle a little coarse sugar on top before baking for a crunchy finish.
• Storage: Keep in an airtight container for up to 3 days or freeze for longer freshness.
• Using frozen blueberries? No need to thaw—just toss them in flour and add to the batter.

Serving Suggestions

Enjoy these muffins:

• Warm with a pat of butter or drizzle of honey.
• With a cup of coffee or tea for a cozy breakfast.
• As a snack or lunchbox treat for kids and adults alike.

Final Thoughts

These sourdough discard blueberry muffins are a simple and delicious way to make the most of your sourdough starter. They’re fluffy, flavorful, and a great addition to your recipe collection.

Have you tried this recipe? Let me know in the comments below! And if you share your bake on Instagram, tag me @YourHandle—I’d love to see your creations!