Sourdough Discard Blueberry Muffins

Three blueberry muffins with crumb topping are arranged on a wooden plate, with another muffin partially visible in the background. The muffins appear freshly baked and have a golden-brown color.

Sourdough Discard Blueberry Muffins

A perfect way to use up your sourdough discard, these blueberry muffins are fluffy and delicious with a cinnamon crumb topping.

Equipment

1 12-cup muffin pan

Ingredients

Crumb Topping

56 g unsalted butter melted (4 tbsp / ¼ cup)
70 g all-purpose flour
80 g granulated sugar
¼ tsp kosher salt
Zest of ½ lemon
½ tsp cinnamon

Dry Ingredients

265 g all-purpose flour (2¼ cups)
200 g granulated sugar (½ cup)
2 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 tbsp cornstarch
Zest of 1 lemon
200 g blueberries

Wet Ingredients

113 g unsalted butter melted and cooled slightly (8 tbsp / ½ cup)
2 large eggs
200 g sourdough starter discard
45 g sour cream
2 tsp vanilla extract
1 tbsp fresh lemon juice

Instructions

Prep

Preheat oven to 375°F (190°C).
Line two 12-cup muffin pans with liners or grease well.

Make Crumb Topping

In a small bowl, use a fork to combine the melted butter, flour, sugar, salt, lemon zest, and cinnamon with a fork until coarse crumbs form. Place in the refrigerator to keep cool.
56 g unsalted butter, 70 g all-purpose flour, 80 g granulated sugar, ¼ tsp kosher salt, Zest of ½ lemon, ½ tsp cinnamon

Combine dry ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cornstarch, and lemon zest.
265 g all-purpose flour, 200 g granulated sugar, 2 tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt, 1 tbsp cornstarch, Zest of 1 lemon

Prep the berries

Toss the blueberries with about 2-3 tablespoons of the flour mixture until coated.
200 g blueberries

Tossing the blueberries in flour keeps them from sinking to the bottom of the batter and staying suspended through the batter.

Combine wet ingredients

In another bowl, whisk together until smooth the melted butter, sour cream, vanilla extract, and lemon juice.
113 g unsalted butter, 45 g sour cream, 2 tsp vanilla extract, 1 tbsp fresh lemon juice

It is important that this mixture is at room temperature. If you use hot butter, you could end up cooking your eggs or killing your sourdough starter.

Mix in the eggs and sourdough discard into the wet ingredients.
2 large eggs, 200 g sourdough starter discard

Combine

Pour the wet ingredients into the dry ingredients.
Fold gently with a rubber spatula until almost combined.
Fold in the blueberries with just a few more strokes. The batter should be thick and slightly lumpy.

Rest the batter

Let the batter rest for 20–30 minutes at room temperature.

Resting batter is a good practice because it allows the gluten to relax, resulting in a more tender, less tough chew.

Fill and top

Fill each liner about 90–95% full.
Generously cover each muffin with the chilled streusel. Gently press the topping into the batter so it adheres.

Bake

Bake at 375°F for 10 minutes.
Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 12–16 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

What do you think of this recipe?Keep scrolling for the full recipe post. Please consider !