There’s something magical about the smell of freshly baked muffins wafting through the kitchen. I remember my first attempt at making blueberry muffins; the blueberries popped in my mouth, bursting with sweetness. These Moist Sourdough Blueberry Muffins hold a special place in my heart because they combine the joy of baking with the practicality of using sourdough discard. If you’re like me, you want to make the most of every bit of your sourdough starter. This recipe celebrates that, giving you tender muffins filled with juicy blueberries, perfect for breakfast or a snack. The best part? They are easy to make and result in a lovely, homey treat that will bring a smile to anyone’s face.

Why Make This Recipe

These muffins are not only a delicious way to use sourdough discard, but they also bring a delightful tanginess that pairs wonderfully with sweet blueberries. They are moist, fluffy, and packed with flavor. Plus, making them is a breeze—perfect for busy mornings or lazy afternoons. When you serve these muffins to friends and family, they’ll never guess that you made them with leftover sourdough starter.

How to Make Moist Sourdough Blueberry Muffins

Ingredients:

1 cup sourdough discard (unfed)
1 ½ cups all-purpose flour
½ cup sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp vanilla extract
½ cup milk
1 egg
⅓ cup oil or melted butter
1 cup fresh or frozen blueberries

Directions:

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix sourdough discard, milk, egg, oil, and vanilla extract.
Combine the wet and dry ingredients just until mixed. Gently fold in the blueberries.
Divide the batter evenly into the muffin cups (this makes about 10–12 muffins).
Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a rack to cool completely.

How to Serve Moist Sourdough Blueberry Muffins

These muffins are best enjoyed fresh, warm, and straight from the oven. You can serve them plain or with a pat of butter. They also make a great addition to a brunch spread alongside coffee or tea. For an extra treat, try drizzling them with a bit of honey or icing.

How to Store Moist Sourdough Blueberry Muffins

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 3 months. Just make sure to let them cool completely before freezing, and wrap them well to prevent freezer burn.

Tips to Make Moist Sourdough Blueberry Muffins

If you use frozen blueberries, do not thaw them before adding them to the batter; this helps prevent the batter from turning blue.
You can substitute some of the all-purpose flour with whole wheat flour for a healthier option.
For a bit of crunch, sprinkle some sugar on top of the muffins before baking.

Variation

Feel free to experiment with other fruits if blueberries aren’t your thing! Chopped apples, raspberries, or even chocolate chips can add a delicious twist to these muffins.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can use an active sourdough starter. Just keep in mind that it may slightly alter the texture and flavor.

Can I make these muffins gluten-free?

Yes, you can use a gluten-free flour blend instead of all-purpose flour. The texture might vary, but they should still be delicious.

What can I do with leftover sourdough discard?

Besides these muffins, you can use sourdough discard in pancakes, waffles, bread, crackers, and even pizza dough!