baked sourdough blueberry muffins

🫐 Baked Sourdough Blueberry Muffins

These muffins are soft, moist, lightly tangy, and perfect for using up sourdough discard. The sourdough adds depth of flavor without making them sour.

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🧁 Ingredients (12 muffins)

Dry:

• 2 cups (250g) all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt

Wet:

• ½ cup (115g) melted butter (or oil)
• ¾ cup (150g) sugar
• 2 large eggs
• 1 cup (240g) sourdough discard (unfed works great)
• 1 tsp vanilla extract
• 2–3 tbsp milk (if needed)

Add-ins:

• 1 to 1½ cups fresh or frozen blueberries
• 1 tbsp flour (to toss blueberries)

Optional: coarse sugar for topping

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👩‍🍳 Instructions

1. Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
2. In a bowl, whisk together flour, baking soda, baking powder, and salt.
3. In another bowl, mix melted butter and sugar. Add eggs, sourdough discard, and vanilla. Stir until smooth.
4. Gently combine wet and dry ingredients. Don’t overmix. Add a splash of milk if batter is very thick.
5. Toss blueberries with 1 tbsp flour, then fold into batter.
6. Divide batter evenly into muffin cups (about ¾ full). Sprinkle coarse sugar on top if using.
7. Bake 18–22 minutes until golden and a toothpick comes out clean.
8. Cool 5 minutes in pan, then transfer to a rack.

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✨ Tips for Best Results

• Use room-temperature ingredients for better rise.
• If using frozen blueberries, don’t thaw (prevents bleeding).
• For bakery-style tops, bake at 425°F (220°C) for 5 minutes, then reduce to 375°F for remaining time.

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🥣 Optional Variations

• Add lemon zest for brightness
• Swap half the flour for whole wheat
• Add a cinnamon streusel topping
• Make it dairy-free with oil + plant milk

If you’d like, I can also give you a long-fermented overnight version for extra digestibility and flavor.