Perfect for a school-safe snack or a satisfying afternoon treat, these fluffy sourdough discard blueberry muffins are sure to be a hit with the whole family! Bursting with sweet blueberry flavor, this simple and versatile sourdough muffin recipe is a delicious way to turn your leftover sourdough starter into the perfect homemade treat!
Check out more of our Kid-approved snack recipes here! And if you don’t already have your own sourdough starter, learn how to easily start one here.
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Ingredients You Need and Why
- Sourdough starter – By incorporating sourdough and allowing the batter to ferment prior to baking, this process breaks down the gluten and phytic acid, which has been shown to improve digestibility. You’ll find more details on the benefits of sourdough under the FAQ section below.
- Unbleached all purpose flour – Unbleached all purpose flour undergoes minimal processing compared to bleached flour, retaining more of its natural nutrients and flavor. Additionally, unbleached flour typically has a higher protein content, which contributes to better texture and structure in baked goods.
- Frozen Wild Blueberries – Packed with antioxidants, wild blueberries help support overall well-being. Their high antioxidant content helps combat oxidative stress in the body. Additionally, wild blueberries are rich in fiber, supporting digestive health and blood sugar levels. Incorporating frozen wild blueberries not only adds a natural sweetness but also provides a nutritional boost to these sourdough muffins.
- Salt
- Baking powder
- Butter, room temperature
- Raw organic cane sugar
- One egg, room temperature
- Vanilla Extract
- Milk
See recipe card for quantities.
Instructions
In a medium bowl, using a wooden spoon, stir together the all-purpose flour, baking powder, and salt. Set aside.
To the bowl of a stand mixer, add the room temperature butter and raw organic cane sugar. With the paddle attachment beat on medium speed until light and fluffy, about 2-3 minutes
Add the egg, vanilla extract, and a half cup sourdough starter or discard to the butter-sugar mixture. Beat on medium speed until well combined, scraping down the sides of the bowl with a rubber spatula as necessary. Slowly add milk, with the mixer running on low speed.
Gradually incorporate the flour mixture, about a half cup at a time. Continue mixing until the batter is smooth and all ingredients are well incorporated. This helps ensure a tender crumb.
With the mixer on low speed, gently fold the frozen blueberries into the batter. Be careful not to overmix.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, and the tops are golden brown.
Once baked, remove the muffins from the oven and allow them to cool in the tray for 5-10 minutes before transferring them to a wire rack to cool completely at room temperature.
Hint: To minimize dishwashing after baking, try measuring your ingredients using a kitchen scale.
Substitutions
- Brown Sugar – For a slightly richer flavor, try using ¼ cup brown sugar and ½ cup raw organic cane sugar.
- Whole Wheat Flour – For added fiber, and a slightly nutty flavor, try substituting some or all of the all-purpose flour with whole wheat flour. However, keep in mind that whole wheat flour absorbs more moisture, so you may need to add 1-2 tablespoons more milk
- Coconut Sugar – Substitute raw organic cane sugar with coconut sugar for a subtle caramel-like flavor and a lower glycemic index.
- Plain Greek Yogurt – Replace the milk with an equal amount of plain Greek yogurt for added protein and a tangy flavor twist.
Variations
Wild blueberries are a family favorite so I always have a bag in the freezer. However this recipe would work equally well with any other frozen berry. Using frozen as opposed to fresh berries allows them to maintain their shape during mixing and baking.
Looking for more kid-approved muffin recipes? Check out our Sourdough Zucchini Muffins!
Equipment
- Stand mixer, or large mixing bowl
- Medium mixing bowl
- Muffin pan
- paper muffin cups or silicone
- plastic wrap or shower caps for long ferment option
- Wire cooling rack
Storage
Store sourdough discard blueberry muffins in an airtight container in the fridge for up to 5-7 days. In the freezer, they will keep for up to 3 months when stored in an airtight container or a freezer bag.
Top tip!
For best results, avoid overmixing the batter. This will keep the muffins light and fluffy.
FAQ
While fresh blueberries can be used as a substitute, I prefer using frozen blueberries in this recipe. Frozen blueberries tend to retain their shape better during mixing and baking.
Sourdough offers several health benefits due to its unique fermentation process. Fermentation breaks down gluten and phytic acid, making nutrients more bioavailable. For this reason, many people find it easier to digest sourdough vs conventional bread. Sourdough bread also typically has a lower glycemic index compared to other bread types, which may support a more balanced blood sugar. Additionally, the presence of lactic acid bacteria in sourdough has been linked to improved gut health and immune function. Overall, incorporating sourdough into your diet may contribute to better digestion, blood sugar regulation, and general well-being.
No, I don’t find that these sourdough discard blueberry muffins have a strong sourdough flavor, even when fermented for the full 12 hours prior to baking.
If you don’t have a stand mixer, you can use a hand mixer or simply mix the ingredients by hand using a whisk and a spatula.
Yes, you can make these muffins ahead of time. Store them in an airtight container in the fridge for up to 5-7 days. Alternatively, you can freeze them for up to 3 months in an airtight container or freezer bag.
Easy Sourdough Discard Blueberry Muffins
Equipment
- Stand mixer, or large mixing bowl
- Medium mixing bowl
- Muffin pan
- Paper or silicone muffin cups
- Plastic wrap or shower caps for long ferment option optional
- Wire cooling rack
Ingredients
- 1 ½ cups unbleached all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup butter room temperature
- ¾ cup raw organic cane sugar
- ½ cup sourdough discard or active sourdough starter
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¾ cup milk
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or silicone muffin liners, or lightly grease the cups.
- In a medium bowl, using a wooden spoon, stir together the all-purpose flour, baking powder, and salt. Set aside.
- To the bowl of a stand mixer, add the room temperature butter and raw organic cane sugar. With the paddle attachment beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, and a half cup sourdough starter or discard to the butter-sugar mixture. Beat on medium speed until well combined, scraping down the sides of the bowl with a rubber spatula as necessary. Slowly add milk, with the mixer running on low speed.
- Gradually incorporate the flour mixture, about a half cup at a time. Continue mixing until the batter is smooth and all ingredients are well incorporated. This helps ensure a tender crumb.
- With the mixer on low speed, gently fold the frozen blueberries into the batter. Be careful not to overmix to keep the muffins light and fluffy.
Long Ferment Option
- If you want to use a long ferment option for enhanced flavor and digestibility, cover the batter with plastic wrap, (I like to use these shower caps) and refrigerate it for 12 to 24 hours.
Baking
- When you're ready to bake, let the batter sit at room temperature for about 30 minutes. Preheat the oven to 375°F (190°C).
- Divide the muffin batter evenly among the prepared muffin cups, filling each about ⅔ to ¾ full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, and the tops are golden brown.
- Once baked, remove the muffins from the oven and allow them to cool in the tray for 5-10 minutes before transferring them to a wire rack to cool completely at room temperature
- Serve and Enjoy!
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