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.
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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. Another great way to use it up is with these sourdough discard chocolate chip cookies!
- 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.
- All purpose flour
- Granulated sugar
- Baking powder
- Sourdough discard (unfed sourdough starter)
- Vegetable oil
- Sour cream
- Whole milk
- Vanilla extract
- Fresh blueberries (or frozen)
- Demerara sugar (optional, for topping)
See recipe card below for quantities.
This sourdough discard muffin recipe only requires a few simple tools to make.
- Mixing bowls
- Jumbo muffin pan
- Muffin liners
Step by Step Instructions
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.
STEP 2: In a separate medium bowl, whisk together eggs, oil, vanilla, sour cream, milk, and sourdough starter discard.
STEP 3: Fold the wet mixture into the dry mixture until just combined.
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.
Tips For Success
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.
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!
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.
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.
Yes. Substitute equal parts flour and water in place of the sourdough discard.
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.
This helps prevent the berries from sinking to the bottom of the muffins.
Did you try this recipe? I'd love to see it! Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!
Jumbo Blueberry Sourdough Discard Muffins
- Jumbo Muffin Pan
- Muffin liners
- Mixing bowls
- Measuring spoons
- 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
- 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).