Sourdough Blueberry Muffins

Your New Favorite Morning Ritual: Sourdough Blueberry Muffins

Hey there, fellow flavor adventurer! Clara here, whisk in hand and flour on my apron. Ever have one of those mornings where you open the fridge, spot your sourdough starter bubbling away, and think: “I love you, but what do I do with all this discard?” Girl, I’ve been there – until these sourdough blueberry muffins crashed into my life like a happy kitchen tornado. Picture this: tender crumb hugging plump berries, that signature sourdough tang playing peek-a-boo with sweet jammy pockets, and a sugar-crisped top that shatters gloriously when you bite in. These aren’t just muffins; they’re little hugs from the oven that make your discard feel like a superpower. I’ve tested them on grumpy teens, discerning grandmas, and my “I-don’t-do-healthy” brother (who stole three). They’re the unicorn of baking – wholesome enough for breakfast yet decadent enough for dessert. Ready to turn that discard into magic? Let’s bake!

The Accidental Heroes of My Sourdough Saga

Okay, real talk: my sourdough journey started as a pandemic panic project. After my 10th loaf emerged looking like a sad pancake, I had jars of discard piling up like a science experiment gone rogue. One Sunday, bleary-eyed and determined not to waste another spoonful, I eyeballed my grandma’s blueberry muffin recipe and thought: “What if…?” Cue the chaos. I subbed discard for buttermilk, crossed my fingers, and slid the tray into the oven. When that first muffin emerged – golden, domed, smelling like a blueberry dream – I did a happy dance that nearly knocked over my starter jar. My husband took one bite, froze, and whispered: “Clara. This is it.” That batch vanished before noon, and my neighbor texted: “WHAT DID YOU BAKE?!” Now, these muffins are my edible love letter to imperfect starters everywhere. They taught me that kitchen “mistakes” often taste like destiny.

Your Treasure Map to Muffin Bliss

• ½ cup sourdough discard (unfed) – Your flavor MVP! No need to feed it first. Thick or thin works, but if it’s watery, reduce milk by 1 tbsp. No starter? Swap ¼ cup Greek yogurt + ¼ cup buttermilk.
• ½ cup unsalted butter (melted & cooled) – Creates that bakery-style tenderness. Cool it completely unless you want scrambled eggs! Vegan? Coconut oil works beautifully.
• ½ cup granulated sugar + ¼ cup brown sugar – White sugar gives structure, brown sugar adds moisture and caramel notes. For less sweetness, drop white sugar to ⅓ cup.
• 2 large eggs – Room temperature eggs blend smoother. Tip: Dunk cold eggs in warm water for 5 mins!
• 1 tsp vanilla extract – The flavor booster. Use real vanilla – it’s worth it.
• ½ cup milk – Whole milk = richest crumb. Dairy-free? Almond or oat milk are seamless swaps.
• 1¾ cups all-purpose flour – Spoon & level it! Too much flour = hockey pucks.
• 1 tsp baking powder + ½ tsp baking soda – Your lift squad. Check expiration dates – old ones sabotage fluffiness.
• ½ tsp salt – Balances sweetness. I use fine sea salt.
• 1¼ cups fresh/frozen blueberries – Frozen berries bleed less! Toss in flour to prevent sinking.
• 1 tbsp flour (for berries) – The berry lifejacket!
• Coarse sugar (optional) – For that addictive crunch. Turbinado or demerara are my faves.Print
  

  Sourdough Blueberry Muffins

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  • Author: clarawhitmore
  • Total Time: 35 minutes
  • Yield: 10-12 muffins 1x
  • Diet: Vegetarian

  Print Recipe

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  Description

  Light and tender sourdough muffins bursting with sweet blueberries, perfect for breakfast or snacks using sourdough discard.

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  Ingredients

  Scale 1x2x3x

  • ½ cup sourdough discard (unfed)
  • ½ cup unsalted butter (melted and cooled)
  • ½ cup granulated sugar
  • ¼ cup brown sugar (packed)
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup milk
  • 1¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup fresh or frozen blueberries (optional, but recommended)

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  Instructions

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together sourdough discard, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  3. Stir in milk until combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually fold dry ingredients into wet ingredients until just combined; do not overmix.
  6. Gently fold in blueberries if using.
  7. Divide batter evenly among muffin cups, filling about 3/4 full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

  Notes

  • Use unfed sourdough discard for best texture.
  • Fresh blueberries give the best burst of flavor, but frozen works well too.
  • Do not overmix batter to keep muffins tender.
  • Optional: sprinkle coarse sugar on top before baking for extra crunch.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast/Snack
  • Method: Baking
  • Cuisine: American

  Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 14g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

  Keywords: sourdough discard muffins, blueberry muffins, breakfast muffins, tender muffins, sourdough baking

Baking Magic: Step-by-Step

Step 1: Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin. Why 375°F? Higher heat = domed tops! Cold pan = flat muffins, so let tin warm with oven.

Step 2: In a large bowl, whisk melted butter with sugars until sandy. Add eggs, vanilla, discard, and milk. Whisk until silky – about 1 minute. Chef’s hack: Whisk eggs first in a cup before adding. Fewer lumps!

Step 3: In another bowl, mix flour, baking powder, baking soda, and salt. Toss blueberries with 1 tbsp flour until coated. This flour barrier stops berry juice bombs!

Step 4: Gently fold dry mix into wet batter with a spatula. Stop when *just* combined – lumps are good! Overmixing = tough muffins. Fold in berries with 3-4 strokes. Pro move: Reserve 12 berries for topping!

Step 5: Divide batter into cups (¾ full). Top with coarse sugar or reserved berries. Bake 18-22 mins. Rotate pan at 15 mins for even browning. Your kitchen should smell like heaven!

Step 6: Test with a toothpick – clean = done. Cool in pan 5 mins (this sets the structure), then transfer to wire rack. Resist eating immediately – hot blueberries are lava!

Serving Sunshine

Slide these beauties onto a rustic board with extra berries tumbling around. For breakfast? Pair with lemon yogurt and honey drizzle. Midnight snack? Warm one for 10 seconds and schmear with salted butter. Picnic-perfect? Tuck them into mason jars for mess-free adventures. The crumb stays moist for days – if they last that long!

Shake It Up! Flavor Twists

• Lemon Burst: Add 1 tbsp lemon zest to batter + lemon glaze (1 cup powdered sugar + 2 tbsp lemon juice).
• Vegan Vibes: Use flax eggs (2 tbsp ground flax + 5 tbsp water) + coconut oil + almond milk.
• Double Berry: Swap ½ cup blueberries for raspberries – tart bombshells!
• Crunchy Top: Mix 2 tbsp oats + 1 tbsp brown sugar + 1 tsp cinnamon for streusel topping.
• Savory-Sweet: Fold in ½ cup crumbled feta + fresh thyme. Trust me on this!

Clara’s Kitchen Confessions

These muffins have seen some things! Once, I subbed beets for blueberries (don’t ask), and another time my cat tried to “help” by jumping into the discard bowl. The recipe’s evolved – I now use frozen berries year-round (cheaper and juicier!), and I’ve learned the hard way: NO opening the oven door early unless you want muffin sinkholes. My biggest win? Discovering that swapping ¼ cup flour for almond meal gives a nutty richness that’s *chef’s kiss*. Also – if your muffins look lopsided? Own it! I call them “rustic charm.”

Your Muffin SOS Guide

Q: My berries sank! Help?
A: Toss ’em in that flour coat like it’s glitter! Also, fold berries in LAST, and if using frozen, don’t thaw – they’re less dense when icy.

Q: Why are my muffins dense/gummy?
A: Two culprits: overmixed batter (be gentle!) or expired leavening. Test baking soda with vinegar – if it doesn’t bubble furiously, replace it.

Q: Can I freeze these?
A: Absolutely! Cool completely, then freeze in a ziplock for 3 months. Reheat at 350°F for 10 mins straight from frozen – they’ll taste fresh-baked.

Q: My discard is super sour. Will that ruin things?
A: Nope – that’s the magic! Tangy discard balances sweetness. If it’s extra acidic, reduce baking soda to ¼ tsp and add ½ tsp more baking powder.

Nutritional Nibbles (per muffin)

Calories: ~220 | Carbs: 30g | Sugar: 14g | Fat: 10g | Protein: 3g | Sodium: 180mg
Note: Using coconut oil reduces saturated fat. Sugar drops to 10g if you skip coarse topping.