Easy Sourdough Blueberry Muffins

Sourdough Blueberry Muffins are full of fruity flavor – perfect for a healthy breakfast or snack on the go. Without a doubt, this quick sourdough discard recipe will brighten your day!

What is sourdough discard?

Sourdough discard is the portion of sourdough starter you would normally throw away when you feed your starter. If you don’t discard your starter when you feed it, you’ll actually hinder its growth and activity. If you feed it the same amount, but there’s more of it, the starter won’t get enough nutrients and as a result be less active.

Generally, sourdough discard is no longer active, meaning it won’t make your baked goods rise. However, you can still use it for baking – for example, you can make muffins, cakes, tortillas, cookies, bagels, scones, pie crust, brownies, and crackers with it. In these recipes, baking powder or soda is used as the leavening agent, to make your treats rise. Sourdough discard recipes are a great way to use up any leftover starter you have on hand at the end of the week!

Why are my blueberry muffins tough?

If your blueberry muffins are tough, it’s likely due to over-mixing your muffin batter. Stirring the batter too much can cause the flour to develop gluten strands, which make the muffins dense. To avoid this, lightly fold the dry ingredients into the wet ingredients until just combined.

Is oil or butter better for muffins?

While you can use either, oil will make your muffins more tender. You can use vegetable oil or olive oil if you like, but I’d recommend using coconut oil. You can substitute it with butter or oil in a 1 to 1 ratio – no crazy math needed. Coconut oil contains medium chain triglycerides (MCTs) which give you lots of energy without raising your blood sugar. They’re also excellent for your brain health, giving you more focus and clarity. Plus, if you use refined coconut oil, you won’t be able to taste the coconut flavor at all. Give it a try – I doubt you’ll ever go back!

Tips for making Sourdough Blueberry Muffins

• You can substitute white sugar for the brown sugar if you prefer. I really like the brown sugar because it adds a warmer flavor, but both will work well!
• Guess what? These muffins are dairy-free! However, if you are allergic to coconut, you can substitute butter and milk for the coconut products in this recipe.
• I like to use an ice cream or cookie dough scooper to divide the muffin batter between the pans. It’s so much easier than using a spatula and makes much less of a mess. 🙂
• You can store these muffins at room temperature in an air-tight container for up to five days.
• If you want, you can also freeze these blueberry muffins in a ziplock bag or air-tight container for up to 3 months. Simply de-thaw them in the fridge overnight and heat in the microwave for a quick, yummy breakfast.

Tools you will need

You will need a 12 count muffin pan, 2 mixing bowls, measuring cups and spoons, and a spatula or cookie dough scooper. Cupcake liners are optional, but make it easier to clean out your muffin pan later. 🙂

Ingredients you will need

1 1/2 cups flour – All-purpose flour works well. If you like, you can also use half all-purpose and half whole-wheat flour.
1/2 cup sourdough discard – It can be active or discard.
2 cups blueberries – Fresh or frozen will both work.
1/3 cup coconut oil, melted – You can melt it either in the microwave in 15 second increments, or with a double-boiler on the stove.
1/2 cup brown sugar – Feel free to substitute white sugar if you prefer.
3/4 cup coconut milk – Canned or in a carton is fine.
1 egg – At room temperature if possible. If the egg is very cold, it can make the coconut oil clump up.
2 tsp baking powder
1 tsp vanilla
1 tsp salt – Kosher salt or table salt works well.

How to make Sourdough Blueberry Muffins

Preheat the oven to 350 degrees Fahrenheit. If you have the convection setting on your oven, it can be helpful to ensure even browning.

In a large bowl, crack the egg and whisk it together with the melted coconut oil.

Add in the sourdough discard and stir to combine. You don’t want any clumps of discard left, so stir it well! Add in the coconut milk, sugar, and vanilla. Set aside this bowl aside.

In a smaller bowl, combine the flour, baking powder, and salt. Fold the flour mixture into the bowl with the wet ingredients. Stir until just combined. If you stir too much, the flour can start to develop gluten strands, which will make your muffins tough and dense.

Add in the blueberries and mix to incorporate. Try not to over mix the batter so your muffins stay light and fluffy!

Grease a muffin pan, or line it with cupcake liners. Use a cookie dough scooper to divide the dough evenly in the muffin pans.

Bake the muffins at for 25 minutes, until golden brown and a toothpick inserted into the middle of a muffin comes out clean. Enjoy!

Hungry for more sourdough recipes?

If you liked these muffins, make sure to check out other sourdough recipes at the Kitchen Counter! Here are a few ideas to get you started:

• Zucchini Chocolate Chip Muffins
• Carrot Cake Sourdough Muffins
• Sourdough Discard Biscuits
• Sourdough Coffee Cake
• Sourdough Cinnamon Scones

If you make these this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.