Sourdough Discard Blueberry Muffins

discard blueberry muffin on marble counter with blueberries.

5 from 1 vote

Sourdough Discard Blueberry Muffins

These sourdough discard blueberry muffins have a tender crumb, a subtle tang from the discard, yogurt and buttermilk, and a crunchy cinnamon streusel topping. This easy recipe is the perfect way to use up discard while making a recipe that the whole family will love.

Prep Time20

Cook Time20

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 234kcal

Author: Amanda Smallwood

Equipment

Muffin pan (12-cup)
muffin liners
large mixing bowl
medium mixing bowl
Small bowl (for melting butter)
whisk
Fork (for the streusel)
Zester or fine grater (for lemon zest)
Measuring cups and spoons
Kitchen scale (for weighing the sourdough discard and flour)
cooling rack

Ingredients

For the Streusel

½ cup all-purpose flour
¼ cup granulated sugar
¼ cup light brown sugar
½ teaspoon cinnamon
⅛ teaspoon salt
¼ cup unsalted butter at room temperature

For the Muffins

1½ cups (200g) all-purpose flour, plus 1 tablespoon for dusting berries
⅔ cup (160g ) granulated sugar
1 tablespoon lemon zest about one large lemon
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter melted and cooled
½ cup (120g) sourdough discard at room temperature
½ cup plain Greek yogurt at room temperature
¼ cup buttermilk at room temperature
2 large eggs at room temperature
1 tablespoon lemon juice use the lemon you zested
1½ teaspoons vanilla bean paste
1 cup blueberries

Instructions

For the Streusel

In a medium mixing bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and salt.
Add the softened butter and use a fork to work it into the dry ingredients until coarse, uneven crumbs with some larger clusters form. No dry flour should be visible.
Chill the streusel in the refrigerator while you make the muffin batter.

For the Muffins

Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners.
Melt the butter in a small bowl and let cool for a few minutes.
Toss the blueberries with 1–2 tablespoons of flour.
In a large mixing bowl, whisk together the flour, sugar, lemon zest, baking powder, baking soda, and salt.
In a medium bowl, combine the sourdough discard, cooled butter, yogurt, buttermilk, eggs, lemon juice, and vanilla. Whisk until well combined.
Add the wet ingredients to the dry ingredients. Mix until just combined - don't overmix.
Gently fold in the flour-coated blueberries.
Scoop batter into the muffin pan, filling each cup to the edge.
Top each muffin with 1 tablespoon of streusel.
Bake at 425°F for 5 minutes, then lower the temperature to 375°F and bake 16–18 minutes more, until the edges are golden and the centers are baked through.
Remove from the oven and let cool before serving.

Notes

Make sure that your discard is at room temperature before using - cold discard can impact how it mixes into the batter.
Don't overmix the batter - a bit of visible flour is fine and this helps to keep the muffins tender.
If using frozen blueberries, add them straight from the freezer without thawing. Toss them in a tablespoon of flour to keep them from sinking to the bottom of the muffins.
Store any leftover streusel in the freezer - no need to waste it. You can toss it on another batch of muffins or on any quick bread recipe.

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