There’s something special about blending familiar ingredients to create a comforting classic. These muffins are not just delightful; they offer an easy way to use your sourdough starter discard. Whether enjoyed for breakfast on a busy weekday, shared during weekend gatherings, or savored in quiet moments with a cup of coffee, they are versatile and dependable. This recipe brings simplicity and a touch of warmth into the kitchen, inviting you to create something enjoyable and satisfying with ease.
Why You’ll Love This Recipe Easy Sourdough Discard Blueberry Muffins
These muffins combine the ease of using sourdough discard with the bright, sweet flavor of blueberries, making them a wonderful addition to your cooking routine. The balance of comfort and delightful taste ensures they can be enjoyed any time of day. With a reliable structure and rich flavor, they stand out as a practical choice for everyday baking.
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk
- Rubber spatula
- Muffin tin
- Muffin liners (optional)
Ingredients
- 3 tbsp sour cream (full-fat for best results)
- 1 cup blueberries (fresh or frozen, do not thaw pre-frozen berries)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1/2 cup sourdough starter discard
- 1/2 lemon, zested
- 1/2 tsp baking soda
- 2 large eggs (room temperature)
- 8 tbsp melted butter
- For the topping: 1/2 cup all-purpose flour, 3 tbsp melted butter, 1/2 cup granulated sugar
How to Make Easy Sourdough Discard Blueberry Muffins
Step 1. Start by preparing your muffin tin. Grease the muffin cups lightly or line them with muffin liners for easy removal. This initial setup ensures your muffins won’t stick, giving them a nice, clean appearance when baked.
Step 2. In a large mixing bowl, blend the sour cream, granulated sugar, and vanilla extract until combined. This mixture should be smooth, with the sugar beginning to dissolve into the creamy sour cream, providing a sweet base for your muffins.
Step 3. Incorporate in the eggs one at a time, whisking after each addition until fully combined. You’re looking for a homogenous mixture that will help create a fluffy texture in the finished muffins.
Step 4. Now, add in the melted butter and sourdough starter discard. Stir gently until the ingredients are well mixed. The warm butter should meld seamlessly with the other components, adding richness and moisture to the batter.
Step 5. In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Sifting helps to incorporate air, giving the muffins a lighter texture. This dry mixture will eventually come together with the wet ingredients.
Step 6. Gradually fold the dry mixture into the wet mixture. Use a rubber spatula to mix just until you see no dry flour. It’s important not to overmix; the batter should appear slightly lumpy, which will keep the muffins tender.
Step 7. Gently fold in the blueberries, being careful not to break them apart if using fresh berries. This step contributes a pop of flavor and moisture, enhancing the overall taste and texture of the muffins.
Step 8. Fill each muffin cup in the tin about two-thirds full with batter. This will allow space for the muffins to rise without overflowing. An ice cream scoop can help keep the portions even, leading to uniform baking.
Step 9. Prepare the topping by combining flour, melted butter, and additional granulated sugar in a small bowl until crumbly. Sprinkle this mixture evenly over the muffins. The topping adds a sweet crunch that complements the soft interior of the muffins.
Step 10. Bake the muffins in a preheated oven until they are golden brown and a toothpick inserted comes out clean. This visual cue is essential to ensure they are baked through, providing that satisfying texture contrast from the crispy top to the moist inside.
Serving Suggestions
These blueberry muffins are perfect for breakfast, offering a quick but satisfying start to the day. They make for great snacks during the day, especially when paired with a hot drink. Over family meals, they can add a comforting touch as a side or dessert. If you have leftovers, they store well at room temperature or in the refrigerator, ready to be enjoyed again.
Pro Tips for Best Results
- Ensure your eggs are at room temperature for better emulsification into the batter.
- Mix just until the ingredients are combined to prevent dense muffins.
- Use fresh blueberries for the best flavor, but frozen also work well without thawing.
- Adjust your oven rack to the middle position to promote even baking.
- Allow the muffins to cool slightly in the pan before transferring them to a wire rack.
Common Mistakes to Avoid
- Overmixing the Batter: This can lead to tough muffins. Mix just until combined for a light texture.
- Using Cold Ingredients: Cold eggs or butter can affect how well the batter comes together. Allow them to reach room temperature beforehand.
- Not Prepping the Muffin Tin: Skipping this step can result in muffins that stick to the pan. Always grease or line your muffin tin.
- Ignoring Consistency of the Batter: If it seems too thick or dry, add a splash of milk. Watch it carefully to ensure it’s not too runny either.
- Skipping the Cornstarch: This helps create a tender crumb. Omitting it might lead to denser muffins.
- Not Testing for Doneness: Relying solely on time can be misleading. Use a toothpick to ensure they’re properly baked.
Variations & Substitutions
You might consider adding nuts or a sprinkle of cinnamon for added flavor. If you want a more indulgent option, try incorporating chocolate chips for a different twist.
Storage & Reheating
Store muffins at room temperature in an airtight container for up to three days. For longer storage, keep them in the refrigerator for about a week or the freezer for up to three months. To reheat, pop them in the microwave for about 15-20 seconds or in a preheated oven at 350°F for a few minutes, which helps preserve their texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for a few hours before baking. However, freshly mixed batter is best for optimal rise.
How long does it last in the fridge?
These muffins typically last about a week in the refrigerator, stored in an airtight container. They may become a little firmer over time but will still be flavorful.
Can I freeze this recipe?
Yes, freezing is an excellent option for these muffins. Wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months.
What can I substitute for one ingredient?
If you find yourself without sour cream, you can substitute plain yogurt. This will provide similar moisture and tanginess to the recipe.
Why didn’t my recipe turn out as expected?
Common issues include not measuring ingredients accurately, overmixing the batter, or not checking the oven temperature. Ensure your measurements are precise, and watch for texture cues throughout the process.
Final Thoughts
Making these Easy Sourdough Discard Blueberry Muffins can be a rewarding experience, filling your kitchen with a warm, inviting aroma. Their tender crumb and delightful blueberry flavor provide comfort in every bite. Each muffin is a reminder of the simple joys of baking, encouraging you to savor both the process and the finished product. Enjoy them fresh or save some for later—either way, you’ll find satisfaction in the rewards of your kitchen efforts.
Easy Sourdough Discard Blueberry Muffins
Ingredients
Wet Ingredients
- 3 tbsp sour cream (full-fat for best results)
- 1 cup blueberries (fresh or frozen, do not thaw pre-frozen berries)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs (room temperature)
- 8 tbsp melted butter
- 1/2 cup sourdough starter discard
- 1/2 lemon zested
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Topping
- 1/2 cup all-purpose flour
- 3 tbsp melted butter
- 1/2 cup granulated sugar
Instructions
Preparation
- Prepare the muffin tin by greasing the muffin cups or lining them with muffin liners.
- In a large mixing bowl, blend the sour cream, granulated sugar, and vanilla extract until smooth.
- Incorporate the eggs one at a time, whisking after each addition until combined.
- Add the melted butter and sourdough starter discard, mixing until well combined.
- Sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt in a separate bowl.
- Gradually fold the dry mixture into the wet mixture using a rubber spatula until no dry flour remains.
- Gently fold in the blueberries.
- Fill each muffin cup two-thirds full with batter.
- Prepare the topping by mixing flour, melted butter, and sugar until crumbly and sprinkle over the batter.
Baking
- Bake the muffins in a preheated oven until golden brown and a toothpick inserted comes out clean.