Sourdough Discard Blueberry Muffins

Jump to Recipe

Sourdough Discard Blueberry Muffins are a great way to use up extra sourdough starter. The recipe can be mixed up in 5 minutes and then baked in 20 minutes, making them a quick baked good to whip up. They are perfect served warm plain or with a bit of butter. 

This recipe is a new regular in our rotation. We enjoy eating them for breakfast with yogurt and eggs, but the kids also love them as an after-nap snack. You can double or triple this recipe and freeze them individually so that you have a quick homemade snack. If they are frozen, put them in the microwave for 10-second increments, until they’re defrosted through. 

Do I have to use sourdough discard for this recipe?

You can use an active starter or discard for this recipe. The recipe relies on baking soda to rise, so it will rise regardless of the condition of your starter. 

Check out all of our sourdough recipes here! 

Can I use other berries in this recipe?

Any berries would work in this recipe. If you’re using a larger berry like a strawberry, chop them into smaller pieces to match the size of blueberries. 

Here are some of our other berry-filled recipes:

Blueberry Sourdough Discard Skillet Pancake

Strawberry Coconut Oatmeal Bake

Chilled Strawberry Bisque

Do I have to use frozen blueberries in this sourdough discard blueberry muffin?

You can use fresh or frozen fruit in this recipe. If you’re using frozen, be prepared for the batter to turn a bit purple. 

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, The Homesmiths will earn an affiliate commission if you click through the link and finalize a purchase.  

What specialty equipment do I have to use for Sourdough Discard Blueberry Muffins?

None! You don’t even need a mixer. Here are the supplies we use if you’re looking to upgrade or replace what you probably already have in your kitchen. 

Danish Dough Whisk

Measuring Spoons

Measuring Cups

How to make Sourdough Discard Blueberry Muffins:

Ingredients:

120 grams of sourdough discard  (you can use active)

1 large egg

4 tbsp of melted butter, cooled

¼ cup of milk (of your choice, we use almond milk)

1 tbsp of vanilla extract

½ cup of brown sugar 

1 cup of flour

½ tsp baking soda

1 tsp of cinnamon

¼ tsp of salt

½ cup of blueberries (can use fresh or frozen)

Baking:

Preheat the oven to 350 degrees. Prep a muffin tin with nonstick spray or muffin liners. This recipe makes about 12 muffins.  In a bowl, combine one egg, 4 tablespoons of cooled, melted butter, 120 grams of sourdough discard, ¼ cup of milk, ½ cup of brown sugar, and 1 tablespoon of vanilla extract.

You can experiment with the types of extracts that you use. I would also use a caramel or almond extract in this recipe.  Next, add 1 cup of flour, 1 teaspoon of cinnamon, 1 teaspoon of baking soda, and ¼ tsp of salt. Whisk together until incorporated, but don’t overmix. 

Experiment with spices here, too! Try nutmeg or ginger in place of the cinnamon. 

Next, add in the ½ cup of blueberries and fold in gently. If they are frozen, the blueberries will probably turn your batter a purple color.

Portion out the batter into 12 muffin tins. Fill each muffin cup about ⅔ full and bake at 350 degrees for 20 minutes or until a toothpick inserted into the middle comes out clean. 

Let cool and serve! If the muffins are sticking to the liners or the muffin tin, let them cool more and try again. Let us know what you think in the comments below!

Sourdough Discard Blueberry Muffins

5 from 3 votes

A 30 minute sourdough breakfast muffin

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 muffins

Course: Breakfast

Ingredients Method

Ingredients

  

• 120 grams sourdough discard you can use active
• 1 large egg
• 4 tbsp melted butter cooled
• ¼ cup milk of your choice, we use almond milk
• 1 tbsp vanilla extract
• ½ cup brown sugar
• 1 cup flour
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp salt
• ½ cup blueberries can use fresh or frozen

Method

 

1. Preheat the oven to 350 degrees. Prep a muffin tin with nonstick spray or muffin liners.
2. In a bowl, combine one egg, 4 tablespoons of cooled, melted butter, 120 grams of sourdough discard, ¼ cup of milk, ½ cup of brown sugar, and 1 tablespoon of vanilla extract.
3. Next, add 1 cup of flour, 1 teaspoon of cinnamon, 1 teaspoon of baking soda, and ¼ tsp of salt. Whisk together until incorporated, but don’t overmix.
4. Next add in the ½ cup of blueberries and fold in gently. If they are frozen, the blueberries will probably turn your batter a purple color.
5. Portion out the batter into 12 muffin tins. Fill each muffin cup about ⅔ full and bake at 350 degrees for 20 minutes or until a toothpick inserted into the middle comes out clean.
6. Let cool and serve!

Don’t forget to share this post with friends!