These blueberry muffins are soft, fluffy, and packed with delicious blueberries! Using sourdough discard gives them a unique flavor that’s hard to resist.
Every bite feels like a warm hug, plus they are a great way to use up that sourdough discard. I love enjoying them fresh out of the oven with a little butter on top. Yum!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! It adds a lovely tanginess and moisture to the muffins. If you don’t have any, you can use plain yogurt or buttermilk for a similar texture and flavor.
All-Purpose Flour: While all-purpose flour works brilliantly here, you can substitute half of it with whole wheat flour for a nuttier taste and extra fiber. Just remember that whole wheat can make the muffins a bit denser.
Granulated Sugar: You can swap granulated sugar with brown sugar for a deeper flavor, or even use coconut sugar for a healthier alternative. Just keep in mind that brown sugar might make the muffins a little moister.
Blueberries: Fresh blueberries are spectacular, but frozen ones are a great substitute too, especially during off-seasons. If you’re really adventurous, try using raspberries or chopped strawberries! They add a unique twist.
Streusel Topping: The streusel is optional, but I love the crispy texture it adds! You can substitute the butter with coconut oil for a dairy-free option. Also, try adding nuts like pecans or almonds for extra crunch.
What’s the Best Way to Fold Blueberries Without Mashing Them?
Folding blueberries into your muffin batter can be tricky. You don’t want to break them and turn the batter purple! Here’s how to do it gently:
- After mixing all your ingredients, use a rubber spatula or a large spoon.
- Add the blueberries on top of the batter, instead of mixing them in right away.
- Gently scoop around the sides and fold the batter over the blueberries. Do this carefully to keep the berries intact.
- Only fold until just combined. A bit of flour showing is okay!
Taking your time with this step will help ensure your muffins look and taste amazing with blueberries throughout each bite!
The Best Blueberry Muffins with Sourdough Discard
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
For The Optional Streusel Topping:
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons butter, softened
- 1/2 teaspoon cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, for a total of around 40-45 minutes. While the muffins bake, your kitchen will fill with a delicious aroma that makes the wait totally worth it!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 375°F (190°C). While the oven warms up, line a muffin tin with paper liners or lightly grease it to prevent the muffins from sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the sourdough discard, melted butter, and sugar. Use a whisk or a wooden spoon to mix them together until everything is well blended.
3. Add Eggs, Milk, and Vanilla:
Crack the two large eggs into the mixture, then pour in the milk and vanilla extract. Stir everything together until it’s all smoothly combined. It should look nice and creamy!
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This step helps make sure your muffins rise nicely. Once it’s mixed, you’re ready to combine it with your wet ingredients.
5. Combine Wet and Dry Mixtures:
Gradually mix the dry ingredients into the wet mixture. Stir gently, just until the ingredients are combined—don’t worry if there are a few lumps, overmixing can make your muffins tough!
6. Fold in the Blueberries:
Now, gently fold in the blueberries. If you’re using frozen blueberries, no need to thaw them first. Just be careful not to squish them too much!
7. Make the Streusel Topping (Optional):
If you want to make the streusel topping, combine the flour, sugar, softened butter, and cinnamon in a small bowl. Mix with a fork until it looks crumbly. Set this aside for later!
8. Fill the Muffin Cups:
Using a spoon or a measuring cup, divide the muffin batter evenly among the muffin cups, filling each about two-thirds full. If you made the streusel topping, sprinkle it generously over each muffin now.
9. Bake the Muffins:
Pop the muffin tin into your preheated oven and bake for 20-25 minutes. To check if they’re done, stick a toothpick into the center of a muffin; if it comes out clean, they’re ready!
10. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then carefully transfer them to a wire rack to cool completely. Enjoy your warm blueberry muffins with a cup of tea or coffee!
Can I Use Other Types of Flour?
Absolutely! You can substitute some of the all-purpose flour with whole wheat flour or even almond flour for a different flavor and nutritional profile. Just note that whole wheat flour may yield denser muffins, so you might want to reduce it to 1.5 cups and keep the all-purpose flour at 0.5 cups to maintain texture.
Is It Okay to Use Frozen Blueberries?
Yes, frozen blueberries work great! Do not thaw them before adding to the batter, as this can cause excess moisture. Just fold them in directly from the freezer, and they will be beautifully distributed when baked. You might notice a slight color change in the muffins, but they will still taste delicious!
How to Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them fresh longer, consider freezing them. Wrap each muffin individually in plastic wrap, then place them in a freezer bag. They can last up to 3 months in the freezer!
Can I Make These Muffins Vegan?
Yes, you can make these muffins vegan! Substitute the eggs with 1/4 cup applesauce or 1/4 cup of flaxseed meal mixed with 3/4 cup of water (let it sit for a few minutes until it thickens). Use a plant-based butter and almond milk instead of regular milk, and you’ll have a delicious vegan blueberry muffin!
