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 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 moist and tender 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.
Scroll through the process photos to see how to make Sourdough Blueberry Muffins using a whole cup of discard:
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Sourdough Blueberry Muffins
- 14 oz all purpose flour (2 3/4 cups)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 10 oz granulated sugar (1 1/4 cups, divided)
- 2 large eggs
- 8 oz sourdough discard (1 cup, unfed)
- 5 oz vegetable oil (2/3 cup)
- 4 oz whole milk (1/2 cup)
- 2 lemons
- 10 oz blueberries (2 cups, fresh or frozen)
- 4 oz unsalted butter (melted)
- Preheat the oven to 375°F. Butter and flour 18 standard-size muffin cups or line with paper liners. Alternately, the recipe will make 9 jumbo muffins.
- Place the flour, baking powder, baking soda, salt and 3/4 cup (6oz) of the sugar in a large mixing bowl. Whisk the dry ingredients to combine.14 oz all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon table salt, 10 oz granulated sugar
- In a separate bowl, whisk together the eggs, sourdough discard, oil, milk and the finely grated zest and the juice from 1 of the lemons.2 large eggs, 8 oz sourdough discard, 5 oz vegetable oil, 2 lemons, 4 oz whole milk
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until the flour is barely incorporated, then gently fold in the blueberries. Scoop the batter into the prepared muffin pans, filling each muffin cup 2/3 full.10 oz blueberries
- Bake until the center of a muffin springs back when lightly pressed or a toothpick inserted into the center comes out with a few moist crumbs, 15-20 minutes.
- While the muffins are baking, melt the butter along with the zest and juice from the other lemon in a small bowl. Place the remaining 1/2 cup of granulated sugar in another small bowl.2 lemons, 4 oz unsalted butter, 10 oz granulated sugar
- Cool the muffins for 5-10 minutes. They should be slightly warm but not too hot to handle. Lift each muffin out of the pan and dip the top of the muffin into the lemon-butter and then into the sugar. Allow the sugar to set for a few minutes before serving.
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