This muffin recipe officially goes down as my most tested recipe and most difficult recipe to perfect. Not only do these sourdough discard blueberry muffins use a whole cup of sourdough discard, but they are also the best blueberry muffins you’ll ever eat. A perfect tender crumb that’s bursting with blueberries, a tangy flavor thanks to the sourdough discard, and a buttery cinnamon streusel topping that’s a great final touch make for a blueberry muffin recipe you’ll want to make again and again. This recipe took so many times to perfect because working with sourdough discard can be finnicky since it’s made of both flour and water. I had to adjust my liquid ratios and the amount of flour in the recipe along with the leaveners to bring you this recipe, but it was absolutely worth it for the perfect blueberry muffin.
I’ve been baking sourdough bread for years, but I hated throwing away my discard every day! Now I save it in a jar in the refrigerator and when I have enough, I can make these sourdough discard muffins or another recipe like biscuits. Having a sourdough starter is worth it for this recipe alone! The other ingredients in this recipe are fairly standard muffin ingredients: flour, butter, eggs, sour cream, both vanilla and almond extracts (the secret to bakery-level baked goods), and more. If you don’t have your own sourdough starter, borrow some from a friend, or take this as a sign to start your own! This blueberry muffin recipe is one you don’t want to miss.
You can use fresh or frozen blueberries in this recipe. I have been using fresh while blueberries are in season, but if you are using frozen blueberries, do not thaw them before adding them to the muffins. If you are using frozen blueberries, toss them in about 1 tbsp. of flour before folding into the batter. Frozen blueberries will add just a touch more liquid to the batter and tossing them in flour ensures that they don’t sink to the bottom of the muffin.
Take your sourdough discard and make these perfect sourdough discard blueberry muffins! There is no better way to start your day than one of these muffins, a cozy blanket, and a mug of coffee or tea.
- 1 cup sourdough discard
- 2 eggs
- ½ cup butter, melted and cooled
- ½ cup sour cream
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp. salt
- ½ tsp. baking soda
- 2 tsp. baking powder
- 1 cup blueberries, fresh or frozen (if using frozen, do not thaw. You will also need 1 tbsp. extra of flour if using frozen)
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ cup all-purpose flour
- 1 tsp. cinmamon
- 4 tbsp. butter, melted and cooled
- Preheat oven to 350 degrees Fahrenheit and line 2 muffin tins with 18 muffin liners. Set aside.
- In a large bowl, whisk together sourdough discard, eggs, butter, sour cream, vanilla extract, and almond extract. Set aside.
- In a medium bowl, mix together flour, sugar, salt, baking powder, and baking soda.
- Add dry ingredients to wet ingredients and mix until just combined.
- If using frozen blueberries, toss them in 1 tbsp. of flour before adding to the muffin batter. Fold in your fresh or frozen blueberries.
- For the streusel, mix together the brown sugar, granulated sugar, flour, and cinnamon. Add the melted butter and mix until it's the consistency of wet sand.
- Use a cookie scoop to scoop the muffin batter into the prepared muffin tins and sprinkle with streusel topping.
- Bake for 25-28 minutes until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes in the pan before transferring to a wire rack to cool completely.
- Enjoy!
Like what you see? Pin it here!
I don’t understand why a person develops a recipe for 18 muffins. Please make recipes for either 12 or 24 muffins. I’m not going to ruin my silicone muffin trays by baking them empty. Plus, if I go to all the work to make 18 it seems ridiculous to have 6 empty muffin cups. Also, it’s easier to adjust the recipe when it’s written for 12 or 24. Now I have to do all the calculations to figure out how to make an 18 muffin recipe into a 24 muffin recipe.