My husband Ryan declared that no other blueberry muffins compare. Sourdough or otherwise. Life’s mission complete! Buttery crisp top. Perfectly cakey inside. And despite being a streusel fanatic, these sourdough blueberry muffins don’t need anything extra. They're simple perfection.
What makes these muffins special
- They're perfectly cakey. Sometimes adding discard to muffins and quickbreads (which contains water) can make for a strange texture but these were crafted for a tender crumb.
- Buttery crisp tops. You could absolutely add a streusel top or demarara sugar, but these are just as magical (with less effort) just as they are.
- Melted butter adds flavor. And since it's melted, no fussing with softened! Just a few moments in the microwave and you're ready to bake.
- Engineered to handle 200g of discard. I have a personal rule that discard recipes should include enough discard to make it worth the effort.
Baking with Sourdough Discard
This recipe uses 200g of sourdough discard. I keep my starter at 1:1 hydration (equal parts flour and water by weight), so if yours is runnier, you may need to hold back a tablespoon or two of sour cream.
New to sourdough? My Sourdough 101 Beginner's Guide covers everything you need to get started.
And if you are on the hunt for more discard recipes, check out my Sourdough Banana Bread, Discard Garlic Knots, and Discard Chocolate Chip Cookies!
Top tips
- Start hot, finish low. 400°F for the first 5 minutes sets the structure so the muffins rise up instead of spreading out. Then 350°F lets them bake through without over-browning.
- Don't overmix. Fold wet into dry until just combined. Lumps are fine.
- Use two pans. Divide the batter between two muffin pans with space between each muffin. The extra airflow helps them rise even higher.
- Why 1 egg + 1 yolk? Removing one egg white cuts some of the water content, which helps offset the extra liquid from the sourdough discard. You get all the richness without the structure issues.
Fresh vs frozen blueberries
Whichever you have, both fresh and frozen blueberries work equally well in this recipe. Fresh stay more intact; frozen will bleed a bit and turn your batter purple. If using frozen, toss them in straight from the freezer and fold gently.
Step by Step Instructions
Start by preheating your oven to 400F and line 16 cups of two muffin tins, then let's go!
- Mix the dry. Whisk flour, baking powder, baking soda, salt, and spices together.
- Mix the wet. Whisk melted butter with both sugars until combined, then add discard, sour cream, egg, yolk, and vanilla. Whisk until smooth.
- Combine. Pour wet into dry and fold until just combined. Some lumps are fine.
- Add blueberries. Fold them in gently.
- Portion. Divide batter among 16 muffin cups. Leave spaces between some cups, allowing air to circulate more evenly creating better domes.
- Bake. 400°F for 5 minutes, then reduce to 350°F for 16 to 18 minutes. Golden tops, toothpick comes out clean.
Storage
These muffins stay fresh at room temperature in an airtight container for 3 days. They can also be frozen for up to 3 months. Just wrap individually in plastic and then into an airtight storage bag. They’re best if you thaw them at room temperature. Pop them in the microwave for 10 seconds to warm them like fresh baked!
Joanie's Balanced Bites: How to Enjoy Blueberry Muffins
This is a real-sugar, worth-it treat, not specifically built for stable blood sugar on its own. But that doesn't mean you can't enjoy it in a balanced way!
We just need to bring some intentional pairings to the plate. Serve it with fiber, protein and fat to slow the glucose hit and keep energy riding high while you enjoy this delightful treat.
Some recommended options for pairing:
- Weekend brunch with my family's signature egg casserole (fat and protin) and low-glycemic berries like strawberries and blackberries (fiber)
- Crumbled over a yogurt chia parfait (balanced with all three macronutrients!)
- Alongside a chicken sausage scramble with some greens
Browse ➡️ Blood Sugar-Friendly Recipes
Sourdough Discard Blueberry Muffins
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 minutes
- Yield: 16
- Category: Breakfast
- Method: Baking
- Cuisine: sourdough
- Diet: Vegetarian
Description
Perfectly cakey sourdough discard blueberry muffins with buttery crisp tops—no crumb topping needed. Uses a full 200g of discard without turning dense or gummy. Makes 16 perfectly portioned muffins with perky tops.
Ingredients
- 2 cups (280g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¾ cup (150g) granulated sugar
- ⅔ cup (130g) light brown sugar, packed
- 1 cup (227g) unsalted butter, melted and slightly cooled
- 1 cup (200g) sourdough discard (room temperature)
- ⅔ cup (150g) full-fat sour cream (room temperature)
- 1 large egg + 1 large egg yolk (room temperature)
- 1 tablespoon pure vanilla extract
- 2 cups blueberries (fresh or frozen)
Instructions
- Preheat oven to 400°F. Line 16 muffin cups across two muffin pans, leaving spaces between to allow for air to circulate evenly while baking.
- Whisk flour, baking powder, baking soda, salt, nutmeg, and allspice together in a large bowl.
- In a separate bowl, whisk melted butter with both sugars until combined. Add sourdough discard, sour cream, egg, egg yolk, and vanilla. Whisk until smooth.
- Pour wet ingredients into dry and fold until just combined. Some lumps are fine.
- Gently fold in blueberries.
- Divide batter among 18 muffin cups.
- Bake at 400°F for 5 minutes, then reduce to 350°F for 16 to 18 minutes until golden on top and a toothpick comes out clean or an instant read thermometer reads 190F to 195F internal temp. Cool in pans for 10 minutes before removing.
Notes
Whole milk greek yogurt can be subbed in for the sour cream
Nutrition
- Serving Size: 1
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
Susan says
I’m not sure mine are falling apart? Tasty tho!
Joanie Simon says
Oh no, Susan! Glad they tasted good at least! Let's figure out what's going on. A few things that could cause them to fall apart:
One, did you measure your flour by weight (280g) or with measuring cups? Scooping flour directly from the bag can pack in way more than needed, and extra flour is often the cause of dry, crumbly muffins.
Also, did you drop the oven temp from 400°F down to 350°F after the first 5 minutes? If the oven stays too hot the whole time, they can dry out fast.
A couple more things to check. Make sure you're using 1 egg plus 1 extra yolk (not just one egg). That extra yolk adds fat and binding that really holds the crumb together. And how about the sour cream? Was it at least 2% or whole? If it was fat free that would also impact the crumb.
One last thought,if your sourdough discard is on the thicker side (higher flour-to-water ratio than 1:1), your batter might have been drier than intended. Let me know what ya think!