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Sourdough Blueberry Muffins

Close-up of a golden-brown sourdough blueberry muffin topped with fresh blueberries and sugar crystals.
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Make bakery-style sourdough blueberry muffins with tall tops and a moist crumb. This recipe uses sourdough discard for a tender muffin and includes tips to prevent sinking blueberries. Perfect for a no-waste breakfast or brunch.

Ingredients

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  • 1 cup sourdough discard (fed 4–12 hours prior)
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons milk (optional, for brushing tops)
  • 1 tablespoon turbinado sugar (optional, for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the sourdough discard, granulated sugar, melted butter, egg, and vanilla extract until well combined.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. For taller tops, fill them closer to the rim.
  7. Optional: Brush the tops of the muffins with milk and sprinkle with turbinado sugar for a crispier, sweeter crust.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For taller muffin tops, ensure your oven is fully preheated and consider using a higher baking temperature for the first 5 minutes before reducing it.
  • To prevent blueberries from sinking, toss them with a tablespoon of the flour mixture before adding them to the batter.
  • These muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months. Reheat gently before serving.
  • This recipe is a great way to use up sourdough discard, contributing to no-waste baking.

Nutrition

Find it online: https://gourmetgaze.com/sourdough-blueberry-muffins/