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Last Updated on June 4, 2024 by Kiersten James

Quick and easy recipe for sourdough blueberry muffins that uses a ton of extra sourdough discard!

Sourdough blueberry muffins make their way into our kitchen about once a month.

They are so easy to make, the kids love them, and the recipe uses one full cup of sourdough discard.

They’re the perfect breakfast companion, after school snack, or quick bite to bring with you on the go.

If you need to get rid of tons of extra sourdough discard hanging around on your counter or in your refrigerator, this is the recipe for you.

If you also have a lot of homegrown blueberries that you don’t know what to do with and you don’t want to make sourdough blueberry scones, this recipe for sourdough blueberry muffins is definitely for you!

Quick Sourdough Blueberry Muffin Recipe

Ingredients

  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 cup sourdough starter (active or discard)
  • 1/4 cup milk
  • 1 egg
  • 1/4 cup avocado or melted coconut oil
  • 1/2 cup maple syrup or honey
  • 16oz container fresh blueberries or 2 cups frozen
  • Cane sugar for sprinkling on top

Instructions

Whisk the dry ingredients together in a bowl and set aside.

In a second bowl, combine sourdough starter, milk, maple syrup (or honey), egg, and oil. 

Slowly add the dry ingredients to the wet ingredients on low speed and mix just until you can’t see the flour anymore.

Fold in the blueberries. If you are using frozen, don’t thaw them first. 

Grease a muffin tin or insert paper liners. Spoon the batter into each muffin tin cup until it is about 2/3 full. Sprinkle muffins with cane sugar if you’d like.

Bake at 400F for 20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to rest in the pan for a few minutes then remove to fully cool on a wire rack. Do not let them cool in the tin or the edges will harden! I learned this the hard way.

Storing & Freezing Sourdough Blueberry Muffins

To store extras, I wrap each muffin individually in plastic wrap and store them inside a glass cake dome (because I think it’s pretty) or inside a casserole dish which is wrapped again in plastic if it doesn’t come with it’s own individual lid.

Although it may seem wasteful or cumbersome, my priority is to make our homemade food last as long as possible since we work really hard to minimize commercial preservatives and additives in our diet.

To freeze, you can add the muffins wrapped in plastic to a freezer bag and store for up to 6 months in the freezer. The quality will not be the same when defrosted if you wish to eat them fresh BUT if you cut them in half, toast, and add a slab of butter, the result is divine!

More Sourdough Discard Recipes

Sourdough Chocolate Chip Cookies

Sourdough Strawberry Scones

Sourdough Buttermilk Pancakes

Sourdough Apple German Pancakes (Dutch Babies)

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Quick Sourdough Blueberry Muffins

Quick Sourdough Blueberry Muffins

Yield: 12 Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 40 minutes

Quick and easy recipe for sourdough blueberry muffins that uses a ton of extra sourdough discard!

Ingredients

  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 cup sourdough starter (active or discard)
  • 1/4 cup milk
  • 1 egg
  • 1/4 cup avocado or melted coconut oil
  • 1/2 cup maple syrup or honey
  • 16oz container fresh blueberries or 2 cups frozen
  • Cane sugar for sprinkling on top

Instructions

  1. Whisk the dry ingredients together in a bowl and set aside.
  2. In a second bowl, combine sourdough starter, milk, maple syrup (or honey), egg, and oil.
  3. Slowly add the dry ingredients to the wet ingredients on low speed and mix just until you can't see the flour anymore.
  4. Fold in the blueberries. If you are using frozen, don't thaw them first.
  5. Grease a muffin tin or insert paper liners. Spoon the batter into each muffin tin cup until it is about 2/3 full. Sprinkle with sugar, if desired.
  6. Bake at 400F for 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to rest in the pan for a few minutes then remove to fully cool on a wire rack. Do not let them cool in the tin or the edges will harden.

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