Have you ever stared at that jar of sourdough discard, wondering if it’s destined for the compost bin? Well, let me stop you right there. What if I told you that this “waste” could transform into something magical—like a batch of soft, buttery Sourdough Discard Recipes for Blueberry Muffin? Sounds too good to be true? Trust me, it’s not. And today, we’re diving deep into how you can whip up these delightful muffins while putting your sourdough starter to good use.
Why You’ll Love These Sourdough Blueberry Muffins
Imagine biting into a warm, golden muffin bursting with juicy blueberries and topped with a sweet cinnamon streusel. The texture is light yet satisfying, and the flavor? A perfect balance of tangy sourdough, sweet berries, and just a hint of spice. Whether you’re looking for a Healthy Sourdough Breakfast or an afternoon snack to pair with your coffee, these Muffins With Sourdough Discard are here to save the day.
And guess what? They’re surprisingly easy to make! No fancy techniques, no hours of prep—just one bowl and about 30 minutes of your time. Ready to get started?
Ingredients You’ll Need
Let’s break it down. Here’s what you’ll need to create these Blueberry Discard Recipes :
For the Muffins:
- ¾ cup milk (dairy or non-dairy works!)
- ½ cup sunflower oil (or any neutral-tasting oil)
- ½ cup sourdough discard (yes, straight from the fridge!)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (swap for whole wheat pastry flour if you want a healthier twist)
- ½ cup sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 1 cup wild blueberries (fresh or frozen both work wonders)
For the Cinnamon Streusel Topping:
- 1 cup all-purpose flour
- ⅓ cup sugar
- 1 teaspoon cinnamon
- ⅓ cup butter (cold or room temperature—your call!)
Step-by-Step Instructions
Now comes the fun part—actually making them! Follow these simple steps, and you’ll have a batch of Sour Dough Muffins Blueberry ready in no time.
1. Prep the Streusel
Start by mixing the flour, sugar, and cinnamon for the streusel in a medium bowl. Add the butter and use your hands to crumble everything together until it resembles coarse sand. Set it aside—you’ll thank yourself later.
2. Mix the Batter
In a large bowl, whisk together the milk, oil, sourdough discard, eggs, and vanilla until smooth and slightly frothy. Then, add the flour, sugar, baking powder, cinnamon, and salt. Stir gently with a wooden spoon until just combined. Overmixing is the enemy of fluffy muffins, so don’t go overboard!
Next, fold in those gorgeous blueberries. If you’re using frozen ones, toss them in directly—they’ll hold their shape beautifully without turning your batter purple.
3. Assemble and Bake
Divide the batter evenly among a lined or greased 12-cup muffin tin. Sprinkle the streusel generously on top because, let’s face it, who doesn’t love a little extra crunch? Pop the tray into a preheated oven at 350°F (180°C) and bake for 22–24 minutes. When a toothpick inserted into the center comes out clean, they’re done!
Tips for Success
- Don’t thaw the berries: Frozen blueberries are perfectly fine to use as-is. This prevents them from bleeding into the batter and keeps your muffins looking picture-perfect.
- Want dairy-free options? Swap the butter in the streusel for coconut oil and a splash of non-dairy milk. Easy peasy!
- Chill the batter: If you’re craving a stronger sourdough flavor, let the batter rest in the fridge for up to 8 hours before baking. It also makes digestion easier for some folks.
How to Store Your Muffins
These Healthy Sourdough Blueberry Muffins are best enjoyed fresh but will keep well for 3–4 days in a sealed container at room temperature. If your kitchen tends to be warm, pop them in the fridge instead. For longer storage, freeze the cooled muffins in an airtight container for up to two months. Just thaw them at room temperature when you’re ready to indulge again.
FAQs About Sourdough Discard Recipes
Can you save sourdough discard for later?
Absolutely! Store it in a sealed container in the fridge for months. Sure, it might get a bit tangier over time, but that’s part of its charm.
What’s the secret to moist muffins?
Oil is your best friend here—it keeps things tender without weighing them down. And remember, don’t overmix the batter unless you want tough muffins.
Should I coat my blueberries in flour?
Not necessary with this recipe—the thick batter holds the berries in place like a dream. But if you tweak the recipe, feel free to give it a try.
Sourdough Blueberry Muffins with Cinnamon Streusel | Easy One-Bowl Recipe
Ingredients
For the Muffins:
- ¾ cup milk dairy or non-dairy works!
- ½ cup sunflower oil or any neutral-tasting oil
- ½ cup sourdough discard yes, straight from the fridge!
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour swap for whole wheat pastry flour if you want a healthier twist
- ½ cup sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 1 cup wild blueberries fresh or frozen both work wonders
For the Cinnamon Streusel Topping:
- 1 cup all-purpose flour
- ⅓ cup sugar
- 1 teaspoon cinnamon
- ⅓ cup butter cold or room temperature—your call!
Instructions
- Prep the Streusel
- Start by mixing the flour, sugar, and cinnamon for the streusel in a medium bowl. Add the butter and use your hands to crumble everything together until it resembles coarse sand. Set it aside—you’ll thank yourself later.
- Mix the Batter
- In a large bowl, whisk together the milk, oil, sourdough discard, eggs, and vanilla until smooth and slightly frothy. Then, add the flour, sugar, baking powder, cinnamon, and salt. Stir gently with a wooden spoon until just combined. Overmixing is the enemy of fluffy muffins, so don’t go overboard!
- Next, fold in those gorgeous blueberries. If you’re using frozen ones, toss them in directly—they’ll hold their shape beautifully without turning your batter purple.
- Assemble and Bake
- Divide the batter evenly among a lined or greased 12-cup muffin tin. Sprinkle the streusel generously on top because, let’s face it, who doesn’t love a little extra crunch? Pop the tray into a preheated oven at 350°F (180°C) and bake for 22–24 minutes. When a toothpick inserted into the center comes out clean, they’re done!
Notes
- Storage: Keep the muffins in a sealed container at room temperature for 3-4 days. Refrigerate if your home is warm to prevent spoilage from the fruit.
- Freezing: Freeze fully cooled muffins in an airtight container for up to two months. Thaw at room temperature before serving.
- Flavor Boost: For a stronger sourdough flavor, chill the batter in the fridge for up to 8 hours before baking.
Tips & Variations
- Don’t Thaw Frozen Berries: Use frozen blueberries straight from the freezer to avoid color bleeding into the batter.
- Customize Toppings: Skip the streusel for a less-sweet muffin or sprinkle coarse sugar instead.
- Flour Swap: Substitute all-purpose flour with whole wheat pastry flour for a healthier twist.
- Dairy-Free Option: Make the streusel dairy-free by using coconut oil and non-dairy milk.
- Berry Alternatives: Swap blueberries with raspberries or blackberries for a different fruity flavor.
- Spice It Up: Replace cinnamon with cardamom or nutmeg for a unique taste profile.
Enjoy experimenting with this versatile and delicious recipe!
There’s something incredibly satisfying about turning what could’ve been waste into a delicious treat. These Sourdough Blueberry Muffins aren’t just tasty—they’re proof that baking can be practical, sustainable, and oh-so-rewarding. So next time you find yourself with leftover sourdough discard, skip the guilt and grab your mixing bowl instead.
Go ahead—give this recipe a try and let us know how it turns out! Share your creations on social media and tag us. We’d love to see your take on these Blueberry Muffin Sourdough Discard delights. Happy baking!
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Tried This Recipe?
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