Easy Sourdough Blueberry Muffins

These sourdough blueberry muffins are soft, tender, and lightly sweet with just the right amount of tang from sourdough discard. They’re the kind of muffin that feels just as at home on a slow morning with coffee as they do packed into lunchboxes or served warm straight from the oven.

Made with simple pantry staples and no complicated steps, this recipe is my favorite way to use up extra sourdough discard while making my mornings with the kids a little easier! The high baking temperature gives the muffins a beautifully domed top, while the inside stays moist & fluffy!

Why You’ll Love This Recipe

• A great way to use sourdough discard

• Soft, bakery-style muffins with golden tops

• Easily adaptable with different mix-ins

• Simple ingredients, no stand mixer required

Sourdough Blueberry Muffin Recipe

Ingredients

• 2 eggs

• 1 cup sourdough discard

• ½ cup + 2 tablespoons milk (adjust as needed for a fairly wet batter)

• ⅓ cup avocado oil or melted coconut oil

• 2 teaspoons vanilla extract

• 1 cup sugar

• 2 cups flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 cup blueberries (or more, if you prefer)

Instructions

1. Preheat the oven to 400°F and line a muffin tin for 12 large muffins. (My favorite liners)

2. In a large bowl, whisk together the eggs, sourdough discard, milk, oil, and vanilla until smooth.

3. Add the sugar, flour, salt, and baking soda. Stir just until combined—do not overmix.

4. Gently fold in the blueberries.

5. Divide the batter evenly between muffin cups.

6. Bake for 20 minutes, or until the tops are golden and a toothpick inserted comes out clean.

7. Let cool slightly before serving.

Tips & Variations

• Frozen blueberries work well—no need to thaw, just fold them in gently.

• Wild blueberries are a great option too

• Sprinkle the tops with coarse sugar before baking for a bakery-style finish. I use a turbinado style

• Swap blueberries for raspberries, chopped strawberries, or chocolate chips.

• Swap oil for 8T melted butter

• Add in yogurt if you are short on sourdough discard

Storage

Store muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat gently for best texture.

Enjoy!

Kate