Luscious Sourdough Blueberry Muffins

These Sourdough Blueberry Muffins are made with a whole cup of sourdough discard for an ultra tender crumb and great flavor. They’re stuffed with juicy berries, dipped in lemon butter and topped with sugar.

You know what helps make a muffin super tender and moist? Sourdough discard!

If you don’t already have one, I can show you how to make a sourdough starter and how to feed a sourdough starter.

If you don’t have a starter yet, you can make regular Blueberry Lemon Muffins without the discard. In the meantime….

If you’ve got your discard ready to go, let’s get started.

How to make Sourdough Blueberry Muffins using a whole cup of discard:

• Combine the sourdough discard with the other wet ingredients.
• Add the wet ingredients to the dry ingredients.

• Fold fresh or frozen blueberries into the batter.

• Fill the pans about 2/3 full.

• Bake the muffins until they spring back when pressed in the center.
• Cool a few minutes in the pan before topping.

• Dip the warm muffin into the lemon butter and then into granulated sugar.

Tips for making Sourdough Blueberry Muffins:

• A ripe unfed starter is more acidic and will make a more tender muffin. A recently fed starter gives a milder flavor. I generally let my discard get fairly ripe, leaving it about 1 week without a feeding (kept in the refrigerator).
• There is just enough sugar in this recipe to offset the gluten that can develop when the starter is added to the flour. Sugar is a tenderizer and retains moisture.
• You can use fresh or frozen blueberries. Frozen blueberries may turn the batter green and can leak juice. No need to defrost the berries before adding them. The baking time might be slightly longer with frozen berries.
• These muffins are best still slightly warm from the oven. But they can be stored at room temp for a day or two thanks to the sourdough discard. Never refrigerate the muffins since the refrigerator makes baked goods stale faster.
• Leftover muffins can be frozen and reheated in a low oven. Line the muffins on a pan and put them in the freezer until firm, then pack them in a freezer bag.

Frozen blueberries can leak juice into the batter. The baked muffins may have green spots and discoloration from the juice. But they should taste just fine.

Want more muffin recipes? Bacon & Egg Muffins, Blueberry Cornbread Muffins, Cranberry Muffins, Sunflower Muffins, Zucchini Muffins, Squash & Poppyseed Muffins, Bran Muffins, Lemon Blueberry Muffins.

I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.