Sourdough Discard Blueberry Muffins (Family Favorite!)

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Simple ingredients and so yummy—my favorite blueberry muffins! We love to make a triple or quadruple batch of these sourdough discard blueberry muffins to freeze for a quick breakfast or sweet treat.

Once-a-Month Sourdough

We are not an everyday sourdough family but have gotten into the routine of pulling out our starter once a month. Then, we feed our starter 3 times to make a big bowl of bubbly starter and make several sourdough items to freeze for the month ahead.

Sourdough deep dish pizza is always a monthly staple for our weekly pizza nights. But besides that, we love experimenting with different sourdough recipes. Some of our favorites are sourdough scones, pancakes, cornbread, and these blueberry muffins.

Ingredients and Substitutions

Flour – For baked goods, our favorite flour is freshly ground soft white wheat berries. The soft wheat berries have less protein and are more ideal for baked goods. We like to grind our own flour in our Nutrimill Harvest for peak nutrition and freshness. But a standard all purpose flour would work well in the recipe too.

Granulated Sugar – Our favorite options here are either organic cane sugar that we buy at Costco or sucanat that we buy in bulk from Azure Standard.

Baking Soda

Baking Powder – Make sure you get aluminum free. We like to buy either Bob’s Red Mill aluminum free baking powder or baking powder from Azure Standard.

Sea Salt

Tapioca Starch, Arrowroot Powder, or Cornstarch – This is one of the best kept secrets when it comes to baked goods. Adding a little tapioca or corn starch in combination with flour helps to soften the proteins and give baked goods a more desirable, crumbly and tender texture.

Blueberries (fresh or frozen) – I actually prefer to use frozen blueberries in baked goods because they don’t tend to color the batter blue as seems to happen more when using fresh blueberries.

Butter or Coconut Oil

Eggs (room temperature)

Soudough Starter (fed or discard)

Plain Yogurt – We use our homemade plain yogurt in these sourdough blueberry muffins but sour cream or plain Greek yogurt would also work well.

How to Make Sourdough Discard Blueberry Muffins

After gathering all of the needed ingredients, in a large bowl, combine dry ingredients (flour, sugar, baking soda, baking powder, tapioca starch, and salt).

Then, add the blueberries to the dry ingredients so that the blueberries are coated in the dry ingredients.

In a separate medium bowl, whisk the wet ingredients together (melted butter or coconut oil, eggs, sourdough starter, and yogurt).

Add the wet ingredients to the dry ingredients and stir until just combined. Over stirring can lead to dense muffins.

Divide the batter into 12 muffin cups. We like to use the If You Care compostable muffin cups for this. 

Bake at 350°F for 30-35 minutes.

Sourdough Discard Blueberry Muffins FAQ’s

How should these muffins be stored? Can they be frozen for long term storage?

These sourdough discard blueberry muffins will store well in a sealed, airtight container, for up to 3 days on the counter. For long term storage, they absolutely can be frozen. To do this, flash freeze individually on a lined cookie sheet and then place in a gallon-sized freezer bag in the freezer.

To reheat from frozen, either thaw on the counter or warm from frozen in the microwave of oven.

Can the tapioca starch or corn starch be omitted?

It could be left out but it will alter the texture of the final product. Adding the starch really helps to give desserts a tender and ideal texture.

How do you serve these muffins?

These make a perfect breakfast alongside sausage patties or bacon, as a snack, or we’ve even used them as cupcakes for a birthday party frosted with vanilla icing.

Sourdough Discard Blueberry Muffins Recipe

Yield: 12

Ingredients:

– 2 cups flour (all purpose or soft wheat flour)
– 1 cup granulated sugar
– ½ tsp baking soda
– 2 tsp baking powder (aluminum free)
– ½ tsp sea salt
– 1 tbsp tapioca starch (or cornstarch)
– 1 cup blueberries (fresh or frozen)
– ½ cup butter or coconut oil, melted
– 2 eggs (room temperature)
– ½ cup sourdough starter
– 3 tbsp plain yogurt

Directions:

1. In a large bowl, combine dry ingredients (flour, sugar, baking soda, baking powder, salt, and tapioca starch).

2. Add blueberries to the dry ingredients, stirring in to coat them.

3. In a separate medium sized bowl, whisk the wet ingredients (butter, eggs, sourdough starter, and yogurt).

4. Add the wet ingredients to the dry ingredients and mix them together until everything is combined, not overmixed.

5. Divide the muffin batter into 12 greased muffin cups or use paper liners.

6. Bake at 350°F for 30-35 minutes.

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More favorite recipes for using discarded sourdough:

• Sourdough Chocolate Chip Oatmeal Cookie Bars
• Sourdough Discard Cornbread
• Simple Sourdough Starter Pancakes

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