Need a fast way to use up leftover sourdough discard? These Quick Sourdough Discard Blueberry Muffins are a same-day recipe designed to be mixed and baked immediately, with no overnight fermentation required.
Using sourdough discard adds a subtle tang while keeping the muffins moist, tender, and ready in under an hour. This recipe is perfect when you want homemade blueberry muffins without planning ahead. If you’re looking for a long-fermented option, this is not it, these muffins are all about speed, simplicity, and delicious results.
Table of Contents
Quick Sourdough Discard Blueberry Muffins
Equipment
- Muffin tin (12-count)
- Paper liners
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Ice cream scoop (optional)
- Wire cooling rack
Ingredients
- 1½ cups 187 g all-purpose flour
- 1 cup 200 g granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 113 g unsalted butter, melted
- ½ cup 105 g sourdough discard
- ¾ cup 180 g sour cream or full-fat Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups 210 g fresh blueberries
- Granulated sugar for topping optional
Instructions
- Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix the melted butter, sourdough discard, sour cream, egg, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be thick and slightly lumpy.
- Fold the blueberries gently into the batter, being careful not to crush them.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Sprinkle the tops with a small amount of granulated sugar if desired.
- Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) without opening the door.
- Continue baking for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Calories: 230
- Carbohydrates: 33g
- Protein: 3g
- Fat: 9g
- Saturated Fat: 5g
- Sugar: 19g
- Fiber: 1g
- Sodium: 150mg
The Charm of Sourdough Discard
For those who maintain a sourdough starter, discard is a common byproduct. While it might seem like waste, this “discard” is a treasure trove of flavor. Incorporating sourdough discard into baked goods not only reduces waste but also imparts a subtle tanginess that elevates the overall taste.
Why Blueberry Muffins?
Blueberries are a classic muffin ingredient, and for good reason. Their natural sweetness and juiciness complement the tangy notes of sourdough discard beautifully. Plus, blueberries are packed with antioxidants and vitamins, making your indulgence a bit more justifiable!
You Will Need
Before we dive into the recipe, let’s take a closer look at the key ingredients:
- All-Purpose Flour (1½ cups / 187 g):
- Use: Provides the primary structure to the muffins, resulting in a tender crumb.
- Alternatives: Whole wheat flour can be used for a denser, more robust flavor. To maintain a lighter texture, consider substituting only half with whole wheat flour. Gluten-free all-purpose flour blends are suitable for those with gluten sensitivities.
- Use: Provides the primary structure to the muffins, resulting in a tender crumb.
- Granulated Sugar (1 cup / 200 g):
- Use: Sweetens the batter and contributes to the muffins’ moistness.
- Alternatives: Coconut sugar offers a caramel-like flavor and is a natural sweetener. Honey or maple syrup can be used, but you’ll need to reduce the liquid content slightly to compensate for their moisture.
- Baking Powder (2 teaspoons) & Baking Soda (½ teaspoon):
- Use: These leavening agents help the muffins rise, ensuring a light and fluffy texture.
- Alternatives: There are no direct substitutes that provide the same leavening effect. Ensure your baking powder and soda are fresh for optimal results.
- Salt (½ teaspoon):
- Use: Enhances and balances the flavors of the muffins.
- Alternatives: Sea salt or kosher salt can be used in equal amounts. If using salted butter, consider reducing the added salt to prevent over-salting.
- Unsalted Butter, melted (½ cup / 113 g):
- Use: Adds richness and moisture to the muffins.
- Alternatives: Coconut oil imparts a subtle coconut flavor and is a dairy-free option. Vegetable oil can also be used for a neutral taste.
- Sourdough Discard (½ cup / 105 g):
- Use: Introduces a subtle tangy flavor and utilizes leftover sourdough starter.
- Alternatives: There isn’t a direct substitute for sourdough discard. However, if unavailable, you can increase the flour and liquid (milk or yogurt) in the recipe to compensate for the missing moisture and bulk.
- Sour Cream or Plain Full-Fat Greek Yogurt (¾ cup / 180 g):
- Use: Contributes to the moist texture and adds a slight tanginess.
- Alternatives: Buttermilk can be used, though you’ll need to reduce the quantity slightly to maintain batter consistency. Dairy-free yogurts are suitable for lactose-intolerant individuals.
- Large Egg (1):
- Use: Binds the ingredients together and aids in leavening.
- Alternatives: For a vegan option, a flaxseed or chia seed “egg” (1 tablespoon ground seeds mixed with 3 tablespoons water) can be used. Applesauce (¼ cup) is another alternative, adding moisture and a hint of sweetness.
- Vanilla Extract (1 teaspoon):
- Use: Adds depth and enhances the overall flavor profile.
- Alternatives: Almond extract provides a nutty undertone. Maple extract can introduce a warm, earthy flavor.
- Fresh Blueberries (1½ cups / 210 g):
- Use: The star ingredient, offering bursts of sweetness and juiciness.
- Alternatives: Frozen blueberries can be used directly from the freezer to prevent bleeding into the batter. Other berries like raspberries, blackberries, or chopped strawberries can provide different flavor profiles. Dried fruits, such as cranberries or cherries, can be rehydrated and used for a chewy texture.
- Granulated Sugar for Topping (optional):
- Use: Gives a sweet, crunchy finish to the muffins.
- Alternatives: Turbinado sugar offers a coarser, caramel-like crunch. A streusel topping made from flour, sugar, and butter can add a bakery-style touch.
Step-by-Step Guide
Ready to bake? Follow these simple steps:
Preheat the Oven
Set your oven to 425°F (220°C). This initial high temperature helps the muffins rise quickly, creating a desirable dome shape. Line a 12-count muffin tin with paper liners to prevent sticking and ensure easy removal.
Pro Tip: Using parchment paper liners can prevent muffins from sticking, especially if your batter is low in fat.
Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures an even distribution of leavening agents and prevents clumping.
Pro Tip: Sifting the dry ingredients can lead to a lighter batter by incorporating air.
Prepare Wet Ingredients
In a separate bowl, mix the melted butter, sourdough discard, sour cream (or Greek yogurt), egg, and vanilla extract until smooth. Ensure the melted butter has cooled slightly to prevent cooking the egg.
Pro Tip: Bringing all wet ingredients to room temperature can prevent the batter from curdling and promote even mixing.
Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Gently stir until just combined; overmixing can lead to tough muffins. The batter should look thick and slightly lumpy – that’s exactly what you want.
Pro Tip: Using a spatula to fold the batter helps maintain its airy structure.
Fold in Blueberries
Gently fold in the fresh blueberries, being careful not to crush them. This prevents the batter from turning purple and ensures whole berries in each muffin. There’s no resting or fermentation time needed, which is what makes this sourdough discard recipe quick and reliable.
Pro Tip: Tossing blueberries in a bit of flour before adding them to the batter can prevent them from sinking to the bottom during baking.
Fill the Muffin Tin
Divide the batter evenly among the muffin cups, filling each about two-thirds full. This allows room for the muffins to rise without overflowing.
Pro Tip: Using an ice cream scoop ensures uniform muffin sizes, promoting even baking.
Add Topping (Optional)
Sprinkle a little granulated sugar on top of each muffin for a sweet, crunchy finish. Alternatively, a streusel topping can add a delightful texture.
Pro Tip: Coarse sugar, like turbinado, provides an extra crunch and appealing appearance.
Bake the Muffins
Place the muffin tin in the preheated oven. Bake for 5 minutes at 425°F (220°C), then reduce the temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Pro Tip: The initial high temperature helps the muffins rise quickly, creating a domed top, while the lower temperature ensures they cook through without burning.
Cool the Muffins
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
Pro Tip: Avoid leaving muffins in the pan for too long, as residual heat can lead to overbaking.
Tips for Success
- Don’t Overmix: Overmixing can lead to tough muffins. Stir until the ingredients are just combined.
- Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent them from bleeding into the batter.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them and reheat as needed.
How to Keep Discard Muffins Moist
Sourdough discard can sometimes produce baked goods that dry out if not balanced properly, so moisture is key in this recipe. Ingredients like melted butter, sour cream or Greek yogurt, and the egg work together to keep the muffins rich and tender without feeling heavy.
Another important tip is measuring flour accurately, too much flour can absorb moisture and dry out the crumb. Baking just until a toothpick comes out clean (not overbaking) also helps lock in softness. When done correctly, these sourdough discard blueberry muffins stay moist with a soft interior and juicy bursts of blueberries in every bite.
When to Bake Discard Muffins Immediately
Unlike overnight sourdough recipes, sourdough discard muffins should be baked as soon as the batter is mixed. The leavening in this recipe relies on baking powder and baking soda, which begin activating right away once combined with wet ingredients.
Delaying baking can cause the batter to lose lift, resulting in flatter muffins. For the best rise and texture, scoop the batter into the muffin tin and place it straight into the preheated oven. This immediate bake ensures tall, bakery-style muffins with a light crumb and golden tops, exactly what a quick sourdough discard recipe should deliver.
How to Store Sourdough Discard Blueberry Muffins
- Room Temperature Storage:
- Duration: Up to 3 days.
- Method: Place the muffins in an airtight container or cover them well with plastic wrap to maintain their moisture and prevent them from drying out.
- Freezing for Extended Preservation:
- Duration: Up to 2 months.
- Method:
- Once the muffins have cooled completely, wrap each one individually in plastic wrap.
- Place the wrapped muffins in a freezer-safe bag or container to protect them from freezer burn.
- When ready to enjoy, allow the muffins to thaw at room temperature or warm them gently in the microwave or oven.
Tips for Optimal Storage
- Avoid Refrigeration: Storing muffins in the refrigerator can cause them to dry out and become stale more quickly. It’s best to keep them at room temperature or freeze them for longer storage.
- Layering Precaution: If stacking muffins in a container, place a sheet of parchment paper between layers to prevent them from sticking together.
How to Decorate and Serve Sourdough Discard Blueberry Muffins
Enhancing the presentation and flavor of your muffins can make them even more appealing:
- Topping Suggestions:
- Crumb Topping: Before baking, sprinkle a mixture of flour, sugar, and melted butter over the batter to create a sweet, crumbly crust.
- Lemon Glaze: Drizzle a simple glaze made from powdered sugar and fresh lemon juice over cooled muffins to add a zesty sweetness.
- Sugar Sprinkle: Just before baking, sprinkle coarse sugar on top of the batter for a subtle crunch and sparkle.
- Serving Suggestions:
- Warm with Butter: Serve the muffins slightly warm with a pat of butter for a comforting treat.
- Accompaniments: Pair the muffins with a side of Greek yogurt and a drizzle of honey for a balanced breakfast.
- Tea Time: These muffins make a delightful addition to afternoon tea, complementing both black and herbal varieties.
Baking these sourdough discard blueberry muffins is a delightful way to utilize leftover sourdough starter. The combination of tangy sourdough and sweet blueberries creates a harmonious flavor that’s sure to please. Whether you’re enjoying them for breakfast, as a snack, or sharing them with friends and family, these muffins are bound to become a favorite in your baking repertoire.
Happy baking!
FAQs
Can I use whole wheat flour instead of all-purpose flour in muffins?
Yes, but keep in mind that using whole wheat flour may result in denser muffins. You might consider using a mix of whole wheat and all-purpose flour to maintain a lighter texture.
What can I use instead of sour cream or yogurt in muffins?
You can substitute with buttermilk or even regular milk mixed with a teaspoon of lemon juice or vinegar to mimic the acidity.
How can I make my muffins more moist?
Ensuring you don’t overbake them is key. Additionally, using ingredients like sour cream or Greek yogurt adds moisture to the muffins.
