These sourdough discard blueberry muffins are soft and moist, with juicy blueberries, a little bright lemon flavor, and a crunchy sugar topping. They're an easy way to use 180 grams of sourdough discard straight from the refrigerator.
I've been working on adding more recipes that use 180 grams of sourdough discard, and blueberry muffins seemed like an obvious choice. They're a classic for a reason, and sometimes you just want something familiar to make with the discard sitting in your refrigerator.
One of my favorite things about muffins is how easily they fit into the day. Pair one with some protein, fresh fruit, and a cup of coffee for breakfast, grab one on your way out the door, or enjoy one as a sweet afternoon snack.
After testing two different baking methods, I found that these muffins turned out just as well baking at 350°F the entire time as they did with a higher starting temperature. That means one less thing to keep track of while they're in the oven.
If you're looking for a blueberry muffin recipe without sourdough discard, try my Copycat Jumbo Panera Blueberry Muffins.
Jump to:
BLUEBERRY MUFFINS AT A GLANCE
| Prep | Bake | Yield |
|---|---|---|
| 40 minutes | 18 - 20 minutes | 18 muffins |
- Uses 180 grams of sourdough discard. No need to feed your starter first. You can use discard straight from the refrigerator.
- Soft, moist muffins. The crumb is tender and packed with juicy blueberries. During testing, the muffins were still moist nearly two days after baking.
- Fresh blueberry and lemon flavor. Juicy blueberries and a little fresh lemon give these muffins a balanced flavor.
- Crunchy sugar topping. A sprinkle of Demerara sugar adds a slightly crisp, sweet finish to each muffin when freshly baked.
- Simple baking instructions. Bake at 350°F from start to finish. No temperature changes needed.
Recipe Ingredients
Sourdough Discard: Use 180 grams of sourdough discard straight from the refrigerator. There's no need to feed it or bring it to room temperature first. I keep a jar of discard in my refrigerator and add to it throughout the week. This recipe was tested with 100% hydration sourdough discard, meaning the starter is maintained with equal weights of flour and water.
Pro Sourdough Tip: Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you're ready to bake with it. Not sure what to make? Find a sourdough discard recipe based on how much you have.
Blueberries: I used fresh blueberries when testing this recipe. Frozen blueberries may also work, but I haven't tested them in this particular recipe. If using frozen blueberries, add them directly from the freezer without thawing.
Oil: I chose oil instead of melted butter because I want these muffins to stay soft and moist, even after cooling.
Lemon Juice: Fresh lemon juice adds a little brightness without making the muffins taste strongly of lemon. Since you'll also need lemon zest, I recommend using a fresh lemon. If you love baking with lemon, you might also enjoy my Sourdough Lemon Poppy Seed Muffins.
Demerara Sugar: I like sprinkling a generous amount over the muffin batter before baking. The large sugar crystals create a crunchy, sweet topping that contrasts with the soft muffins underneath.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
- Frozen blueberries: Fresh blueberries are my preference and are what I used when testing this recipe. Frozen blueberries should also work, but I haven't tested them. If using frozen, add them directly to the batter without thawing.
- Other Berries: Raspberries or blackberries should also work in place of the blueberries. Use approximately 12 ounces (340 grams) of berries, folding them in gently to avoid crushing them. Cut particularly large blackberries in half. I haven't tested these variations, but both should pair well with the lemon flavor.
- Coarse Sprinkling Sugar: I prefer Demerara sugar for its crunchy texture and slightly caramel-like flavor, but coarse sparkling sugar is a great alternative. Both create a similar crunchy topping.
How to Make Sourdough Discard Blueberry Muffins
Step 1: Preheat your oven to 350°F (177°C). Position a rack in the middle of the oven and line your muffin pans with paper liners. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 2: Check the blueberries for any remaining stems and remove them. Set aside 100 grams (about ⅔ cup) for topping the muffins. Gently toss the remaining 240 grams (about 1⅔ cups) with the dry ingredients until coated with flour.
Step 3: Zest and juice the lemon, removing any seeds from the juice. In a separate bowl, whisk together the sugar, sourdough discard, milk, oil, eggs, extra egg yolk, lemon zest, and lemon juice until well combined.
Step 4: Pour the wet ingredients into the dry ingredients. Gently fold together just until combined, scraping the bottom of the bowl to incorporate any remaining flour. The batter will be thick and filled with blueberries.
Tip: Rinse your Microplane grater immediately after zesting the lemon. Fresh zest can get stuck in the tiny blades and becomes harder to remove once it dries.
Tip: Avoid overmixing the batter. Stop folding as soon as the dry flour disappears to help keep the muffins tender.
Step 5: Using a #20 cookie scoop (approximately 3 tablespoons), divide the batter evenly among the prepared muffin cups, using one scoop per muffin.
Step 6: Distribute the reserved blueberries over the muffin tops and sprinkle generously with Demerara sugar.
Tip: During recipe testing, I found that reserving 100 grams of blueberries gave the muffins a much better topping than the smaller amount I originally used.
Step 7: Bake at 350°F (177°C) for 18-20 minutes, until the muffins are golden brown and a toothpick inserted into the center comes out without wet batter. If using an instant-read thermometer, the center should register approximately 200-208°F (93-98°C).
Step 8: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling.
Tips for Perfect Sourdough Blueberry Muffins
- Fill the muffin cups almost to the top. I intentionally fill the cups generously because I want tall, rounded muffin tops. During my first recipe test, all 17 muffins rose straight up into consistent domes without spreading over the liners. A #20 cookie scoop makes the thick batter easy to portion evenly.
- Mix gently, but scrape the bottom of the bowl. Fold the wet and dry ingredients together just until combined. Scrape along the bottom of the bowl so you don't leave any hidden pockets of flour.
- Toss the blueberries with the dry ingredients. This helps distribute the berries throughout the batter. During my first recipe test, the blueberries stayed evenly distributed instead of sinking to the bottom.
- Measure the flour carefully. For the most consistent results, weigh the flour with a kitchen scale. If using measuring cups, spoon the flour into the cup and level it off rather than scooping directly from the bag.
- Finish with Demerara sugar. Sprinkle the muffin tops generously before baking for a crunchy, sweet topping.
How to Store and Freeze Blueberry Muffins
Room Temperature Storage
Allow the muffins to cool completely before placing them in an airtight container. Store at room temperature, away from direct sunlight.
During recipe testing, these muffins were still very moist and tender nearly two days after baking. The Demerara sugar topping does lose its crunch during storage, so I recommend enjoying them fresh if you prefer a crunchy topping.
For the best flavor and texture, enjoy the muffins within 1-2 days. If you won't eat them within that time, freeze the extras.
Freezing Blueberry Muffins
Allow the muffins to cool completely before freezing. Leave the paper liners on and place the muffins in a freezer-safe bag or airtight container. Remove as much air as possible before sealing to help prevent freezer burn.
For the best quality, enjoy the muffins within 2-3 months.
When you're ready to enjoy one, remove it from the freezer and let it thaw at room temperature. You can also warm it briefly in the microwave if you prefer.
Recipe FAQs
Yes, frozen blueberries should work in these muffins. I recommend adding them directly from the freezer without thawing first to help prevent the berries from releasing too much juice into the batter.
I've used frozen blueberries successfully in other muffin recipes, but I haven't tested them in this particular recipe. You may need to allow a little extra baking time.
Yes! You can use sourdough discard straight from the refrigerator without feeding it or bringing it to room temperature first.
The baking powder and baking soda provide the rise, so you don't need an active, bubbly sourdough starter.
Overmixing the batter can produce dense, tough muffins. Once you add the wet ingredients to the dry ingredients, fold gently until the flour is incorporated.
The batter should be thick, but stop mixing as soon as everything is combined.
More Sourdough Discard Recipes
Looking for more ways to use your sourdough discard? My Sourdough Blueberry Scones are another great option when you're in the mood for blueberries.
For something different, try my Sourdough Chocolate Chip Muffins or Sourdough Apple Cinnamon Muffins. You can also browse my collection of Sourdough Breakfast Recipes for more ideas.
📖 Recipe
Sourdough Discard Blueberry Muffins
Equipment
- 2 muffin pans
- 1 #20 cookie scoop optional
Ingredients
- 2¾ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon Morton kosher salt
- 2½ cups fresh blueberries divided
- 1 cup granulated sugar
- ¾ cup sourdough discard
- ⅔ cup canola oil or other neutral oil
- ¼ cup milk
- 2 large eggs
- 1 large egg yolk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Instructions
- Prepare the oven and pan. Preheat the oven to 350°F (177°C). Line a muffin pan with paper liners. In a large mixing bowl, whisk together the 2¾ cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon Morton kosher salt.
- Prepare the blueberries. Check the 2½ cups fresh blueberries for stems and remove any remaining stems. Reserve 100 grams (about ⅔ cup) for topping the muffins. Gently toss the remaining 240 grams (about 1⅔ cups) with the dry ingredients until coated.
- Mix the wet ingredients. Zest the lemon, then squeeze and measure the juice, removing any seeds. In a separate bowl, whisk together the 1 cup granulated sugar, ¾ cup sourdough discard, ⅔ cup canola oil or other neutral oil, eggs, extra egg yolk, ¼ cup milk, lemon zest, and 2 tablespoons fresh lemon juice until well combined.
- Combine the batter. Pour the wet ingredients into the dry ingredients. Gently fold together just until combined, scraping the bottom of the bowl to incorporate any remaining flour. The batter will be thick and filled with blueberries.
- Fill the muffin cups. Using a #20 cookie scoop (approximately 3 tablespoons), divide the batter evenly among the prepared muffin cups, using one scoop per muffin.
- Add the topping. Distribute the reserved blueberries over the muffin tops and sprinkle generously with Demerara sugar.
- Bake. Bake at 350°F (177°C) for 18-20 minutes, until the muffins are golden brown and a toothpick inserted into the center comes out without wet batter. If using an instant-read thermometer, the center should register approximately 200-208°F (93-98°C).
- Cool. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling.
Notes
- Sourdough discard: Use 180 grams of sourdough discard straight from the refrigerator. There's no need to feed it or bring it to room temperature.
- Blueberries: Fresh blueberries were used during recipe testing. Frozen blueberries may also work; add them without thawing, and allow additional baking time if needed.
- Mixing: Fold the batter gently and stop as soon as the flour is incorporated. Overmixing can make the muffins dense.
- Storage: Store cooled muffins in an airtight container at room temperature and enjoy within 1-2 days for the best texture. The sugar topping will soften during storage.
- Freezing: Freeze completely cooled muffins in an airtight freezer-safe container for up to 2-3 months for best quality. Freezing has not been tested with this particular recipe.
Comments
No Comments