These muffins are the perfect way to use your sourdough discard. They’re fluffy, moist, and loaded with sweet blueberries. No special tools. No fancy steps. Just mix, scoop, and bake!
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
Wet Ingredients
- 1 cup sourdough discard (unfed, straight from fridge is fine)
- ½ cup milk (any)
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 2 tsp vanilla extract
Add-Ins
- 1 ½ cups fresh or frozen blueberries
- 1 tbsp flour (for coating blueberries — prevents sinking)
Instructions
1. Prep the basics
- Preheat your oven to 400°F (200°C).
- Line a 12-cup muffin tray with paper liners.
- Toss blueberries with 1 tbsp flour and set aside.
2. Mix the dry bowl
In a large bowl, whisk together:
- flour
- sugar
- baking powder
- baking soda
- salt
Keep it light and fluffy.
3. Mix the wet bowl
In another bowl, combine:
- sourdough discard
- milk
- oil
- eggs
- vanilla
Whisk until smooth.
4. Bring it all together
- Pour the wet mix into the dry bowl.
- Gently fold using a spatula.
- Don’t overmix — batter should look a little lumpy.
5. Add blueberries
- Fold in the floured blueberries gently.
- Scoop batter into muffin cups (fill to the top for bakery-style domes).
6. Bake
- Bake at 400°F for 5 minutes, then
- Lower heat to 350°F (175°C) and bake for 14–16 minutes more.
This trick gives you sky-high muffin tops!
7. Cool & Enjoy
Let them cool for 5–10 minutes. The texture becomes soft, pillowy, and perfect.
Tips for Extra Flavor
- Sprinkle sugar on top before baking for a sweet, crunchy crust.
- Add lemon zest for a bright, citrus twist.
- Use half brown sugar for a deeper flavor.
