One of the easy ways to use up your sourdough discard is to bake it into fluffy sourdough blueberry muffins. All you need is your discard (or an active sourdough starter), 6 simple ingredients you probably have in your pantry, and some fresh or frozen blueberries. That's it, that's the recipe.
Joking aside, these blueberry sourdough muffins really are a delicious way to turn your discard into a quick afternoon snack or an easy breakfast.
Since we're using a sourdough discard that already contains quite a lot of water, we don't need to add additional liquid. So if you're out of milk or you don't eat dairy, this sourdough muffin recipe is perfect for the occasion!
Or these Sourdough Crispy Waffle Recipe Without Milk. Your choice, you can't go wrong.
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Ingredients
I wasn't lying before about how you only need simple ingredients. Almost everything also can be swapped for something else in case you don't have the exact thing on hand. Since I have made these muffins a million times (not really, but close!), I tested out quite a lot of variations and they never disappoint!
- baking powder
- all-purpose flour
- salt
- sourdough starter discard
- egg
- sugar
- olive oil
- blueberries
- optional: vanilla extract
See recipe card for quantities.
How To Make Blueberry Sourdough Muffins
I made this sourdough blueberry muffin recipe as simple as I could. Because they are a family favorite, I do them often. That means I don't have the patience to separate egg whites from egg yolks and all that jazz.
Simply mix your dry ingredients (flour, baking powder, and salt) in a medium bowl. Make sure to mix them a little, so the baking powder gets evenly distributed.
In a large bowl, mix your wet ingredients; sourdough discard, egg, sugar, olive oil, and vanilla extract if you choose to use it. You can mix the wet ingredients with a hand mixer to ensure they are mixed well.
Measure out your blueberries in a small bowl and coat them with some flour.
Slowly add your flour mixture (dry ingredients) to your wet ingredients. I suggest using a hand mixer at first, but the batter will probably thicken too much for the hand mixer to handle it. Finish mixing the batter with a big wooden spoon (or a regular one).
Finally, gently fold in your blueberries. Doing this with a silicone spatula tends to be the most gentle way to fold them in.
You can go both ways here: If you prefer to have muffins that look more purple, mix them in a bit rougher. If you like a yellow muffin, be extra gentle, and blueberries (especially frozen ones) won't release much juice into the batter.
Line your muffin tin (muffin pan or muffin tray) with muffin liners. Spoon the muffin batter into the prepared liners.
You should have just enough batter to fill 12 muffin cups to about ¾ full. Don't worry, the muffins will rise in the oven!
Place the muffin tin into the preheated oven and bake them at 375°F (190°C) for about 20 minutes or until a toothpick inserted in the middle comes out clean.
If you remember to do so, rotate them at the 10-minute mark to ensure they brown evenly.
Wait for 10 minutes or so, then transfer each muffin to a wire rack to cool completely.
Hint: You can bake these muffins without muffin liners if you want. In that case, after taking them out of the oven, wait for 10 minutes for them to cool down just a bit. Then use a knife to run along the edges of each muffin and carefully pull them out of the pan. Put them on a wire rack to cool completely.
Substitution Notes
This sourdough blueberry muffin recipe is super versatile. Some more obvious substitutions are stated below, but keep in mind that it doesn't end there! As long as you follow the basic rations, you can customize them to your liking.
- vegan - if you substitute the egg with flax egg or applesauce, these muffins are actually vegan!
- wild blueberries - you can easily use standard blueberries. I prefer wild blueberries because they are smaller and you get at least one in a bite.
- fresh blueberries vs. frozen blueberries - by all means, use fresh blueberries if it's blueberry season and you have more than enough. But I actually prefer frozen blueberries for this recipe. They are easier to store, cheaper, and for some reason, they don't pop during the baking.
- baking powder - you can also use baking soda for a fluffy texture. Just use a little less baking soda, about ¾ tsp, because it is stranger than baking powder.
- sourdough starter discard - you can also use an active sourdough starter (or anything in between the two). Make sure to take all the air in the bubbles into account and go for a full cup and a half of active starter (not just 1 cup).
- sugar - Any type of sugar is okay: white sugar, coconut sugar, brown sugar, etc. If you prefer liquid sweeteners (like honey, maple syrup, or agave syrup), go ahead and use them. You can even use artificial sweeteners, just make sure you look up what the recommended amount is.
- olive oil - although I prefer the subtle taste of olive oil in these muffins, you can substitute it with any other vegetable oil (like canola oil, avocado oil or melted coconut oil). Melted butter also works!
Variations & Add-ins
This is a great recipe because you can use it as a base and go from there.
- Coconut Blueberry - if you're a fan of coconuts, use coconut sugar and melted coconut oil. You'll add a nice note of coconut flavor to these and make them even more complex.
- Whole wheat - substitute up to ⅓ of the total four with whole wheat flour to pack them with more fiber.
- Healthy - you can adjust the amount of sugar to your taste. if you are planning to make these as a healthy on-the-go snack, use just half the amount of sugar (or less!) to make them a bit healthier. Since they already contain fermented grains and heart-friendly olive oil, they are not your typical muffin, health-wise.
- Raspberry - if you prefer raspberries over blueberries, you can use frozen ones to make these! I recommend frozen because fresh ones are very delicate. But if you don't mind a few smashed ones, go ahead!
- Bright yellow - use ⅕ cornmeal and ⅘ all-purpose flour instead of only all-purpose flour to make the muffins more bright yellow!
- Citrus - add a little lemon zest and lemon extract to add some citrus notes. My husband is a big fan of orange zest in these!
And the list goes on!
Tools You'll Need
No stand mixer, cookie scoop, or anything else you might not have at home is required!
You do need a muffin tin, mixing bowls, and measuring cups (or a kitchen scale).
💭Crucial Success Tips
- Don't skip the step of coating blueberries in some flour! This helps them to mix into the batter smoother and prevents them from sinking to the bottom of the muffins.
- If you keep a sourdough starter that is more on the thicker side, the batter may end up too thick. Since the recipe is designed with a 100% hydration sourdough starter discard in mind, you can add a splash of water to the batter if you find it too thick.
- Make sure to cool your muffins properly, on a drying rack. If you leave them in a muffin tin to cool, the muffin liners will become soggy and very unappetizing.
- Don't skip baking powder or baking soda or you'll end up with a tough muffin. Even if you're using a fairly active sourdough starter, we're not giving it enough time to be the leavener in this recipe.
FAQ
Yes, you can do several creative and delicious things with sourdough starter discard to minimize waste and enjoy its flavor.
Sourdough discard can actually be used to make bread (just like an active starter) and will eventually raise your bread. it just takes longer and will result in a slightly more sour taste.
Remember that sourdough discard can vary in acidity and flavor depending on your starter's feeding schedule. Experiment with different recipes to find the best way to use your specific discard. The simplest way of using sourdough discard when you have a lot of it is making sourdough crackers.
The shelf life of sourdough discard depends on several factors, including how you maintain and store it. Here are the general guidelines:
Refrigerated: When stored in the refrigerator in an airtight container, sourdough discard can remain good for up to 1 to 2 weeks. Beyond this timeframe, it may become less potent and less effective as a leavening agent.
Frozen: If you want to keep your sourdough discard for an extended period, freezing is an excellent option. In the freezer, it can last for several months without losing its leavening ability or flavor. Make sure to wrap it tightly to prevent freezer burn.
Room Temperature: If kept at room temperature, sourdough discard can be used for up to 24 hours, but it may lose some of its leavening power and develop a more sour flavor during this time.
Keep in mind that the exact shelf life can vary depending on factors like the temperature of your kitchen, the frequency of feedings, and the overall health of your sourdough starter. Always rely on your senses: if the discard smells off or has unusual colors, it's best to discard it. Additionally, consider using your sourdough discard regularly in recipes to prevent waste and maintain a healthy starter.
I personally like to keep 2 jars of sourdough discard in the fridge, just in case something unexpected happens (like mold). This way I can also feed one and use it in a recipe and keep the other one for some of my discard recipes.
No, but it is extremely practical to refrigerate it. What refrigeration does essentially is slow down the fermentation process. If we leave the discard on the counter, it will ferment very quickly and you'll soon have to feed it again. On the other hand, if you keep it in the fridge, the fermentation will slow down. You can use it anytime in the next 1-2 weeks from the last feed and are not limited to using it in a day or two.
Almost, yes! You'll hear different answers to this question, but in my experience, sourdough discard is robust.
If it's a mature starter discard we're talking about, you can leave just a tiny bit in the jar and feed it a lot of flour and water, and it will rise. In my experience, you don't need to worry too much.
The Internet is full of "rules" and one would think that you can kill your starter or discard doing small things, like mixing it with a metal spoon (that is not true, by the way). Don't let all the rules scare you! Think about times before the kitchen scale, fridges, thermometers, and all the fancy kitchen utilities we have today. And people still managed to keep their sourdough going!
The only thing you really need to look out for is not to expose it to temperatures above 85°F (29°C). But even that is not the end! I find that in a heat wave when my kitchen reaches more than 85°F, the starter smells a bit different, but then goes back to normal. My explanation for this is that the balance of microorganisms shifts a bit, but not drastically. But if you accidentally leave your starter in the oven and then start to preheat it, you'll probably have to make a new starter, sorry!
Related
Have some leftover sourdough starter and are looking for other sourdough discard recipes? Try these:
📖Printable Recipe
📖 Recipe
Sourdough Discard Blueberry Muffins Without Milk
Equipment
Ingredients
- 1 cup about 125 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sourdough starter discard
- 1 egg
- ¼ cup sugar
- ¼ cup olive oil
- 1 cup blueberries
- Optional: vanilla extract
Instructions
- Simply mix your dry ingredients (flour, baking powder, and salt) in a medium bowl. Make sure to mix them a little, so the baking powder gets evenly distributed.
- In a large bowl, mix your wet ingredients; sourdough discard, egg, sugar, olive oil, and vanilla extract if you choose to use it. You can mix the wet ingredients with a hand mixer to ensure they are mixed well.
- Measure out your blueberries in a small bowl and coat them with some flour.
- Slowly add your flour mixture (dry ingredients) to your wet ingredients. I suggest using a hand mixer at first, but the batter will probably thicken too much for the hand mixer to handle it. Finish mixing the batter with a big wooden spoon (or a regular one).
- Finally, gently fold in your blueberries. Doing this with a silicone spatula tends to be the most gentle way to fold them in.
- You can go both ways here: If you prefer to have muffins that look more purple, mix them in a bit rougher. If you like a yellow muffin, be extra gentle, and blueberries (especially frozen ones) won't release much juice into the batter.
- Line your muffin tin (muffin pan or muffin tray) with muffin liners. Spoon the muffin batter into the prepared liners.
- You should have just enough batter to fill 12 muffin cups to about ¾ full. Don't worry, the muffins will rise in the oven!
- Place the muffin tin into the preheated oven and bake them at 375°F (190°C) for about 20 minutes or until a toothpick inserted in the middle comes out clean.
- If you remember to do so, rotate them at the 10-minute mark to ensure they brown evenly.
- Wait for 10 minutes or so, then transfer each muffin to a wire rack to cool completely.
Notes
Nutrition
How to Store Sourdough Discard Blueberry Muffins
My whole family loves these, so I know they stay fresh and moist for 2 days at room temperature. By then, they are usually gone. If not, I put them in the fridge and they are good for at least a few more days.
If you have leftovers and want to store these muffins:
- Cool them completely.
- Put them in an airtight container.
- Keep at room temperature for a day or two, in the fridge for up to a week, or freeze for long-term storage.
- Reheat before eating.
Remember to prevent moisture buildup in the container. Lining the bottom of the container with a paper towel is a good way to do that.
They freeze beautifully too! Put them in something airtight (like a plastic bag) and freeze them. When you're ready to eat them, take them out of the freezer and allow them to thaw naturally for a few hours. I usually take them out of the freezer in the late evening and they are ready for breakfast or snack the next day.
End Notes
Feel free to comment down below if something did not go according to plan or if you tried to make this recipe and had problems following the recipe. I will try my best to get back to you. Or just leave your comment and tell me how it went. I love getting feedback from you!
HAPPY BAKING!👩🏻🍳
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Karen says
Hi, I'm wondering if you know if this recipe can be used with 1:1 gluten free flour? We have a daughter in law with celiac disease.
These look delicious.... thanks, Karen Shoup
Tina says
Hi Karen! Unfortunately, I have zero experience with baking with gluten free flour, so I really have no idea. But since these muffins are not bread and don't require the whole gluten formation and everything usually involved in bred baking, I think you should give it a go and maybe they come out great! Please let me know how it goes!