Sourdough Discard Blueberry Muffins with Crumb Topping

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Sourdough discard blueberry muffins that are light and moist with a tender crumb and are made using leftover sourdough discard.

These are easily the best blueberry muffins I’ve made, let alone sourdough blueberry muffins. The mild tang from the sourdough starter adds a lovely flavor to these muffins and is a great way to use up leftover sourdough starter or discard. 

These easy sourdough blueberry muffins are a delicious way to start the day with a hot cup of coffee or as an afternoon snack with their fruity blueberry flavor and crumble topping. 

For another delicious blueberry family favorite, try my blueberry rhubarb crisp.

Frozen Vs. Fresh Blueberries

You can use either frozen or fresh blueberries for this sourdough discard muffin recipe. I like to use fresh blueberries when it’s blueberry season. Frozen blueberries are a great option in the off-season because they’re frozen soon after harvesting, retaining much of their nutritional value.

If using frozen blueberries, rinse the frozen blueberries in cold water multiple times. The rinse water will go from a dark blue and gradually lighten up to a watery red-blue hue. At this point, pat the berries dry between a few layers of paper towels, careful to keep the berries intact. Working quickly, fold the berries into the batter. This extra step helps to eliminate the berries turning your batter to an unpleasant greyish color and also keeping the ratio of water and flour correct.

Whether you choose fresh or frozen, have confidence in knowing that you’re feeding your family real food. Homemade is the best!

Equipment

• Two mixing bowls
• Muffin tin
• Muffin liners – optional
• Cookie scoop
• Wire rack
• Kitchen scale

Sourdough Blueberry Muffin Ingredients 

Muffin Batter Dry Ingredients 

• All-purpose flour
• Salt
• Corn starch or arrowroot powder
• Baking powder

Muffin Batter Wet Ingredients

• Sourdough starter – Use active sourdough starter or sourdough discard for this muffin recipe
• Butter – Unsalted, melted and cooled
• Brown sugar
• Granulated sugar
• Eggs – Use room temperature eggs to make mixing easier
• Sour cream – Allow to come to room temperature so it doesn’t solidify the melted butter. Substitute plain Greek yogurt if you don’t have sour cream.
• Vanilla Extract
• Fresh blueberries or frozen blueberries

Crumb Topping

• Melted butter – I use salted butter
• Brown sugar
• All-purpose flour

How to Make Sourdough Blueberry Muffins

Same Day Option

Combine the sourdough starter, butter, sugars, eggs, sour cream, and vanilla extract in a medium bowl with a whisk or wooden spoon. 

Whisk flour, salt, baking powder, and arrowroot powder in a large mixing bowl. Add the fresh blueberries and gently fold the blueberries into flour so that are lightly dusted with the dry ingredients. This will help the berries to stay suspended in the batter versus sinking to the bottom of the muffins when baked. 

Next, pour the liquid ingredients into the flour mixture and gently fold the batter until it’s just combined, being careful to keep the blueberries intact. 

For the best results, cover the bowl with plastic wrap or a plate and place it in the refrigerator to rest for at least an hour before baking. 

After the batter has rested, preheat the oven to 400 degrees with the oven rack set to the middle position. 

While the oven heats up, make the crumb topping. Mix the melted butter, brown sugar, and flour in a small bowl. It may appear slightly greasy at first but it will harden as the butter cools and solidifies. 

Grease or place paper liners in a muffin tin. Using a cookie scoop or an ice cream scooper, divide the batter into the prepared muffin pan until they’re almost all the way full. Spoon the crumble mixture over the top of the muffins, lightly pressing into the muffin batter.

​Bake the muffins in the preheated oven for 23-25 minutes until a toothpick inserted comes out clean.

Remove the muffins from the pan and place on a wire rack to cool.

Overnight Option

Fermenting overnight adds digestive enzymes and helps to break down the phytic acid (anti-nutrient), making the muffins easier to digest. Baked goods that go through a long ferment also have a lower glycemic load than traditional baked goods, which is great news for anyone watching their blood sugar levels. 

To have freshly baked muffins in the morning, mix the sourdough blueberry muffin batter in the evening right before bed. Cover the bowl and place in the refrigerator overnight. The next morning make the crumb topping while the oven preheats. Continue the baking directions the same as in the Same Day Option above.

How to Store Sourdough Blueberry Muffins

Room Temperature

Because blueberry muffins are best enjoyed at room temperature, this is the recommended way of storing them. Place them in a single layer in an airtight container or resealable plastic bag. Best eaten within 4 days.

Freezer

Place cooled muffins in an airtight container and pack as close as possible without crushing the muffins. Or use a freezer-safe resealable plastic bag and remove as much air as possible. Label with the date and the recipe name. Thaw at room temperature.

I’d love to hear from you! Please leave a comment and rate the recipe. Tag photos #Lockremhomestead over on Instagram when you share pictures of your Sourdough Blueberry Muffins!