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Sourdough Discard Blueberry Muffins

5 from 1 vote
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Equipment

  • 12-count muffin tin
  • mixing bowls one large, one medium
  • measuring cups and spoons
  • a fork or whisk
  • muffin liners or grease your pan generously

Ingredients
  

Dry Ingredients

  • 2 cups 240 g all-purpose flour (I often use 1 c all-purpose flour & 1 c Einkorn flour)
  • 1 cup 200 g granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon corn starch for that soft, cake-like texture
  • Zest of half a lemon adds brightness and pairs beautifully with blueberries.
  • 1 cup 150 g blueberries fresh or frozen, both work; if using frozen, don’t thaw them first

Wet Ingredients

  • 8 tablespoons 113 g butter, melted
  • ½ cup 125 g sourdough starter discard
  • 3 tablespoons 45 g sour cream or plain Greek yogurt
  • 1 teaspoon 5 g vanilla extract
  • ½ cup applesauce my secret ingredient! I use this instead of two large eggs. It keeps the muffins super moist and slightly sweet.
  • Up to 5 tablespoons of water I usually add this to thin the batter slightly especially since applesauce can make it thicker.

Crumb Topping (Optional but Delicious!)

  • 3 tablespoons 45 g butter, melted
  • ½ cup 100 g granulated sugar
  • ½ cup 60 g all-purpose flour

Instructions
 

Step 1: Make the Crumb Topping

  • In a small bowl, combine the melted butter, sugar, and flour with a fork until the mixture is crumbly. Set it aside. It should look like coarse sand with a few larger chunks — perfect for sprinkling over the muffins later.

Step 2: Preheat and Prep

  • Preheat your oven to 350°F (176°C). Line your muffin tin with paper liners or grease the muffin pan well.

Step 3: Mix the Dry Ingredients

  • In a large mixing bowl, whisk together:
  • flour
  • sugar
  • baking powder
  • baking soda
  • corn starch
  • salt
  • lemon zest
  • Then, toss in your blueberries and gently stir to coat them in the dry mixture. This helps keep the berries from sinking to the bottom of your muffins during baking. If you’re using frozen blueberries, just a heads-up... adding them now might tint your batter a lovely shade of blue-purple (which I actually think looks pretty!). However, if you prefer a more traditional, golden muffin, you can wait and fold the blueberries in after mixing the wet and dry ingredients together.

Step 4: Combine the Wet Ingredients

  • In a separate medium bowl, whisk together the melted butter, applesauce, sourdough discard, sour cream (or yogurt), and vanilla extract until smooth.
  • If the batter feels too thick (it often does with applesauce), add up to 5 tablespoons of water to loosen it.

Step 5: Bring It All Together

  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix! Overmixing can make muffins tough instead of tender. A few streaks of flour are totally fine — the batter should be thick but scoopable.

Step 6: Fill and Top

  • Divide the batter evenly into your muffin tin — about ¾ full per cup. Sprinkle the crumb topping evenly over each one, pressing it lightly into the batter so it sticks while baking.

Step 7: Bake to Perfection

  • Bake for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden and slightly crisp.
  • Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. (If you can resist eating one warm, you’re stro