Let’s talk about the best way to use your sourdough discard. These sourdough blueberry muffins are tender, buttery, and have a subtle tang that perfectly complements the sweet, juicy blueberries. They’re everything you want in a muffin—tall bakery-style tops, a tender crumb, and berries in every single bite.
The sourdough adds a depth of flavor that regular muffins just can’t match, and they stay moist for days. Whether you’re an experienced sourdough baker or just looking for a way to use up that discard, these muffins are about to become your new favorite.
Instructions
Preheat and Prep
Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or generously grease each cup. This high initial temperature is the secret to domed tops.
Coat the Blueberries
In a small bowl, toss the blueberries with 1 tablespoon of flour until evenly coated. This prevents them from sinking to the bottom. Set aside.
Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
Combine Wet Ingredients
In a large bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth. Whisk in the sourdough discard and milk until well combined.
Mix Wet and Dry
Pour the dry ingredients into the wet ingredients. Use a spatula to fold together gently, mixing just until no streaks of flour remain. The batter will be thick and slightly lumpy—do not overmix!
Fold in Blueberries
Gently fold the floured blueberries into the batter with just a few strokes until evenly distributed.
Fill the Muffin Cups
Divide the batter evenly among the 12 muffin cups. They will be very full—almost to the top. This is intentional and helps create those tall domes. Sprinkle turbinado sugar generously over the tops.
Bake
Bake at 425°F (220°C) for 5 minutes. Then, keeping the muffins in the oven, reduce the oven temperature to 375°F (190°C) and bake for another 13-16 minutes, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (avoid hitting a blueberry for an accurate test).
Cool
Let the muffins cool in the pan for 10 minutes. This allows them to set properly. Then, carefully transfer them to a wire rack to cool completely, or serve warm.
Serve and Store
Enjoy these muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days. They also freeze beautifully for up to 3 months.
Pro-Tips for Sourdough Blueberry Muffin Greatness
- Use Cold Sourdough Discard: Straight from the fridge is perfect. No need to feed it or bring it to room temperature.
- Don’t Overmix: This is the number one rule of muffin-making. A few lumps are perfectly fine. Overmixing = tough muffins.
- Fill to the Top: Don’t be shy! Filling the muffin cups almost to the brim is what gives you those beautiful, overflowing, bakery-style domes.
- The Temperature Trick: Starting at 425°F gives an initial burst of heat to create the dome, then lowering to 375°F ensures the insides bake through without burning the tops.
- Flour Your Blueberries: This simple step prevents sinking and ensures blueberries in every bite.
