🫐 Sourdough Discard Blueberry Muffins (Soft & Tangy Bakery-Style Muffins)
🟡 Introduction
Sourdough blueberry muffin is a soft, fluffy baked treat that uses leftover sourdough starter (discard) to add moisture and a subtle tangy flavor. It’s a great way to reduce waste while making delicious homemade muffins.
The combination of sweet blueberries and lightly tangy batter creates a balanced flavor that feels both fresh and comforting. The sourdough discard also helps improve texture, making the muffins extra tender.
These muffins are perfect for breakfast, snacks, or lunchbox treats and are easy to customize with spices, nuts, or different fruits.
⏱️ Cooking Time & Servings
- Prep time: 15 minutes
- Baking time: 20–25 minutes
- Total time: ~40 minutes
- Servings: 10–12 muffins
🧾 Ingredients
- 1 cup sourdough discard
- 1½ cups all-purpose flour
- ¾ cup sugar
- ½ cup milk
- ⅓ cup vegetable oil or melted butter
- 1 egg
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- Pinch of salt
👩🍳 How to Make Sourdough Discard Blueberry Muffins
Step 1: Preheat oven
Preheat oven to 180°C (350°F) and line a muffin tray.
Step 2: Mix wet ingredients
In a bowl, combine sourdough discard, milk, oil, egg, and vanilla.
Step 3: Add dry ingredients
Mix in flour, sugar, baking powder, baking soda, and salt until just combined.
Step 4: Fold in blueberries
Gently fold in blueberries to avoid crushing them.
Step 5: Fill muffin tray
Spoon batter into muffin cups, filling about ¾ full.
Step 6: Bake
Bake for 20–25 minutes until golden and a toothpick comes out clean.
Step 7: Cool and serve
Let cool before serving.
📝 Notes
- Do not overmix batter for soft muffins
- Frozen blueberries should be added directly (do not thaw)
- Sprinkle sugar on top for a crispy crust
- Sourdough discard adds slight tang but no strong sour taste
❓ FAQs
1. What is sourdough discard?
It is leftover sourdough starter that is not fed or used for bread baking.
2. Can I skip sourdough discard?
Yes, but texture and flavor will change slightly.
3. Why are my muffins dense?
Overmixing or too much flour can cause dense muffins.
4. Can I freeze them?
Yes, freeze for up to 2 months.
📊 Nutrition Information
Per 1 muffin (approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~180–230 kcal |
| Carbohydrates | ~28–32 g |
| Protein | ~3–5 g |
| Fat | ~6–9 g |
| Sugar | ~12–16 g |
| Fiber | ~1–2 g |
Whole batch (10–12 muffins)
| Nutrient | Amount |
|---|---|
| Calories | ~1,800–2,600 kcal |
| Carbohydrates | ~280–380 g |
| Protein | ~35–55 g |
| Fat | ~60–100 g |
⚠️ Disclaimer
This recipe contains gluten, eggs, and dairy, which may not be suitable for individuals with allergies or dietary restrictions. It should be enjoyed in moderation as part of a balanced diet, especially due to its sugar and carbohydrate content.