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    Broken Oven Baking » Recipes » Donuts & Muffins

    Jumbo Blueberry Sourdough Discard Muffins

    Published: Jun 12, 2022 by Kayla Burton · This post may contain affiliate links · 3 Comments

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    Jump to Recipe

    Blueberry season is one of my favorite times of year, and this Jumbo Blueberry Sourdough Discard Muffins recipe puts those freshly picked blueberries to delicious use! The batter uses sourdough discard and sour cream, creating a slightly tangy batter that pairs perfectly with the juicy, sweet pop of the blueberries. Mix up this recipe so you can have bakery-style blueberry sourdough muffins for breakfast all week long.

    Half of a jumbo blueberry muffin stacked on a whole one.

    Why We Love This Recipe

    • It's the perfect way to use your discard to make a delicious sourdough muffins recipe instead of tossing it in the trash. Other great ways to use it up is with these sourdough discard chocolate chip cookies and sourdough discard banana bread!
    • It works well with both fresh or frozen blueberries, so you can make it all year long!
    • The demerara sugar on top creates the perfect sweet crunch on top of these fluffy, jumbo blueberry muffins.

    Looking for more delicious muffins?

    • Almond Poppy Seed Muffins
    • Cinnamon Streusel Muffins
    • Jumbo Cinnamon Chocolate Chip Muffins
    • Lemon Raspberry Muffins
    Jump to:
    • Why We Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • Equipment
    • Step by Step Instructions
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Easy Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Ingredients needed to make blueberry sourdough discard muffins.
    • All purpose flour
    • Granulated sugar
    • Baking powder
    • Salt
    • Sourdough discard (unfed sourdough starter)
    • Vegetable oil
    • Eggs
    • Sour cream
    • Whole milk
    • Vanilla extract
    • Fresh blueberries (or frozen)
    • Demerara sugar (optional, for topping)

    See recipe card below for quantities.

    Substitutions & Variations

    • For a blueberry almond twist on these sourdough starter muffins, add ¼ teaspoon almond extract to the wet ingredients, and sprinkle the top of the muffins with sliced, toasted almonds.
    • Next time, try lemon blueberry muffins by adding a teaspoon of lemon zest to the we ingredients.
    • You can substitute other berry varieties in place of the blueberries, or use a combination of multiple berries.
    • Use chocolate chips in place of the blueberries for sweet bakery-style chocolate chip muffins!
    • These sourdough discard muffins can be made into regular or mini muffins as well! Follow the instructions in the recipe card notes below.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Equipment

    This sourdough discard muffin recipe only requires a few simple tools to make.

    • Mixing bowls
    • Jumbo muffin pan
    • Muffin liners

    Step by Step Instructions

    Tossing blueberries into a flour mixture.

    STEP 1: In a large mixing bowl, mix flour, sugar, baking powder, and salt. Then add blueberries to the dry ingredients and toss to coat.

    Whisking eggs, vegetable oil, vanilla extract, sour cream, milk and sourdough discard in a bowl.

    STEP 2: In a separate medium bowl, whisk together eggs, oil, vanilla, sour cream, milk, and sourdough starter discard.

    Sourdough discard muffin batter with blueberries.

    STEP 3: Fold the wet mixture into the dry mixture until just combined.

    Blueberry sourdough discard muffin batter topped with demerara sugar in a muffin pan.

    STEP 4: Using a large cookie scoop or spoon, fill 6 jumbo muffin liners about ¾ of the way up with muffin batter. Sprinkle demerara sugar on top of each muffin (optional).

    Bake at 425°F for 6 minutes, then reduce the oven temperature to 375°F and continue baking about 15-20 minutes more until a toothpick inserted into the center of the muffin comes out clean. Leave in the muffin tin for 5 minutes, then transfer to a wire rack to cool.

    Expert Tips

    TIP #1 - Place your oven rack in the center of the oven for the most even baking. Make sure it's fully preheated to 425°F before placing the muffins inside. I recommend using an oven thermometer so you know it's accurate!

    TIP #2 - When tossing the blueberries in the flour mixture, do so very gently so you don't smash the blueberries which will bleed into the batter.

    TIP #3 - Use a kitchen scale to weigh the flour in grams. This will help ensure that the muffins have a light and fluffy texture, since flour is easily over-measured in measuring cups which often yields dry, dense muffins.

    Recipe FAQs

    What is sourdough discard?

    To keep a sourdough starter alive, it requires a daily "feeding" of flour and water mixed with a small amount of starter from the day before. The sourdough discard is the leftover sourdough starter consisting of flour, water, and natural yeast that you can reserve for recipes like these sourdough muffins.

    Can I make this recipe if I don't have sourdough discard?

    Yes. Substitute equal parts flour and water in place of the sourdough discard.

    What is demerara sugar?

    Demerara sugar is a raw, coarse sugar that helps create a crunchy topping on top of the batter. You can commonly find Sugar in the Raw at your local grocery store.

    Why do I have to coat the blueberries in flour mixture?

    This helps prevent the berries from sinking to the bottom of the muffins.

    Top view of a blueberry sourdough muffin.

    Storage

    Room Temperature: Store sourdough discard blueberry muffins in an airtight container on the counter for up to 5 days.

    Refrigerator: These are best stored at room temperature or in the freezer.

    Freezer: Individually wrap each cooled blueberry muffin in plastic wrap and store in a freezer bag for up to 1 month.

    More Easy Recipes You'll Love

    • Blueberry Muffin in a Mug
    • White Chocolate and Blueberry Muffins
    • Lemon Blueberry Blondies with Icing
    • Glazed Blueberry Cake Donuts

    Did you try this recipe? I'd love to see it! Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!

    📖 Recipe

    Jumbo Blueberry Sourdough Discard Muffins

    Kayla Burton
    Looking for a delicious recipe to make with sourdough starter? Try these jumbo blueberry muffins! They're so fluffy and quick & easy to make!
    5 from 9 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 23 mins
    Total Time 42 mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 6 muffins
    Calories 554 kcal

    Equipment

    • Jumbo Muffin Pan
    • Muffin liners
    • Mixing bowls
    • Measuring spoons
    • Scale/measuring cups
    • Whisk
    • Spatula

    Ingredients
     
     

    • 2 cups all-purpose flour weighed in grams (see metric tab) or spooned & leveled
    • ¾ cup granulated sugar
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 1½ cups blueberries fresh or frozen
    • 2 large eggs room temperature
    • ½ cup vegetable oil or other neutral oil
    • ¼ cup whole milk room temperature
    • ½ cup sour cream room temperature
    • 1½ teaspoons vanilla extract
    • ½ cup sourdough discard room temperature
    • ¼ cup demerara sugar optional, for topping

    Instructions
     

    • Preheat oven to 425°F and fill a jumbo muffin pan with parchment liners (or coat with non-stick spray)
    • In a large bowl, whisk together the flour, sugar, baking powder and salt. Toss in the blueberries.
    • In a medium bowl, mix together the eggs, vegetable oil, milk, sour cream, vanilla extract and sourdough discard.
    • Gently fold the wet ingredients into the dry ingredients just until the flour streaks disappear.
    • Fill the muffin liners ¾ full with batter and then sprinkle demerara sugar on top (optional).
    • Bake jumbo muffins at 425°F for 6 minutes and then reduce the temperature to 375°F and continue baking until a toothpick comes out clean (about 15-20 more minutes; 21-26 minutes total).

    Notes

    Measuring Flour: For best results, weigh the flour in grams using a scale (see metric tab in recipe card above). If you're using measuring cups, use the spoon and level method.
    Sourdough Discard: This is the part of the sourdough starter that does not get fed. Fed sourdough starter can be used but is not recommended as it may yield muffins with a floury flavor.
    Storage: Store muffins in an airtight container at room temperature for 3 days or in the freezer for 1 month.
    Regular Muffins: Distribute the batter between 12-14 regular muffin liners and bake at 375°F for about 13-18 minutes.
    Mini Muffins: Bake 24-28 mini muffins at 350°F for 10-15 minutes.
    Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 554kcalCarbohydrates: 77gProtein: 8gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 75mgSodium: 441mgPotassium: 140mgFiber: 2gSugar: 38gVitamin A: 246IUVitamin C: 4mgCalcium: 169mgIron: 3mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Alexandra says

      February 21, 2023 at 8:47 am

      5 stars
      These are the best blueberry muffins I've ever made! Moist and delicious, only changes I made, I used Greek vanilla yogurt instead of sour cream because I didn't have any on hand and I just left out the vanilla extract. Next time I'll be sure to have sour cream on hand to see if there's any difference!

      Reply
    2. Michelle Trost says

      February 20, 2023 at 12:23 pm

      5 stars
      My second time making them and they are so delicious! My husband said it's his favorite of all the things i've tried with my sourdough starter. Thank you for a great recipe!

      Reply
      • Kayla Burton says

        February 20, 2023 at 12:25 pm

        Thank you for sharing!! I'm so happy you're both enjoying them 🙂

        Reply

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
    About Kayla →

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