If you love muffins as much as I do, you'll love these sourdough discard blueberry muffins. You can make the batter in one bowl and a spatula, they're quick and easy to make even on the busiest mornings. Sourdough discard adds a delicious tang that is the perfect compliment to the tall bakery-style sugar-crusted muffin top.
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This recipe was originally published in July 2022. I have since updated it with new photos, step-by-step instructions and additional tips for success.
Most muffin recipes are all about the tops, but the plush, tender crumb in these is just as irresistible. This was actually the first muffin recipe I ever shared and it started my love affair with muffins. Over the years I've published lots of recipes, including my sourdough carrot muffins, sourdough chocolate chip muffins and sourdough banana muffins.
Ingredients and substitutions
Blueberries are one of my favorite ingredients, I've used them in everything from sourdough discard blueberry bagels to sourdough blueberry jam bars. I've tested this recipe with both fresh and frozen blueberries, and both work beautifully. Just be sure not to thaw frozen berries before mixing them in, or they'll turn your muffins blue.
Since the sourdough discard is used here mainly for flavor, there's no need to activate it first, you can use it straight from the refrigerator.
A little bit of prep goes a long way for tall, bakery-style muffins. Using room temperature eggs and milk helps the batter emulsify easier, which means less chance of over mixing and too much gluten development. It's a small step that ensures you end up with tender muffins with a light and fluffy crumb.
Step-by-step instructions
Make the batter
Whisk the wet ingredients together. Fold a third of the flour at a time and add in the baking powder and salt. Gently fold in the blueberries until evenly distributed.
Bake the muffins
Transfer the batter into the prepared muffin tin. Bake at 425 F for 15 minutes. Turn down the temperature to 375 F and continue baking for 5 minutes.
Hannah's Tips for Bakery-Style Muffins
- Mix gently. Over-whipping adds excess air, which can cause muffins to deflate and lose their tall tops.
- Start hot. Baking at a higher temperature at the beginning encourages a quick rise for those signature domed tops.
- Keep the door shut. Opening the oven too soon will make the muffins sink and turn gummy.
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Sourdough Blueberry Muffins Recipe
Equipment
- paper liners
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Ingredients
Muffin Batter
- 113 g sourdough discard
- 113 g unsalted butter melted
- 75 g buttermilk
- 200 g Imperial Sugar Extra Fine Granulated Sugar
- 2 large eggs
- 12 g vanilla extract
- 200 g all-purpose flour
- 10 g baking powder
- 6 g Kosher salt
Mix-ins and Toppings
- 216 g blueberries fresh or frozen
- 9 g all-purpose flour
- 25 g Imperial Sugar Extra Fine Granulated Sugar
Click US Customary to view volume measurements
Instructions
- Prepare for baking: Preheat the oven to 425 F. Line a muffin tin with paper liners (if using) and spray the edges of the lined muffin cavities with baking spray.
- Mix the wet ingredients: Combine the wet ingredient together. Whisk until the sugar has fully dissolved and no traces of starter and eggs remain.113 g sourdough discard, 113 g unsalted butter, 75 g buttermilk, 200 g Imperial Sugar Extra Fine Granulated Sugar, 2 large eggs, 12 g vanilla extract
- Mix the batter: Add a third of the dry ingredients into the wet ingredients and stir until no dry bits of flour remain. Fold in the flour in thirds, being careful not to overwork the batter. It's ok if a few traces of dry flour remain after the last addition.200 g all-purpose flour, 10 g baking powder, 6 g Kosher salt
- Fold in the blueberries: Toss the blueberries in a tablespoon of flour. Fold the blueberries into the batter.216 g blueberries, 9 g all-purpose flour
- Fill two muffin tins: Divide the muffin batter in 12 portions (about 86 to 90 grams in each cavity). Sprinkle tops with Imperial Sugar Extra Fine Granulated Sugar.25 g Imperial Sugar Extra Fine Granulated Sugar
- Bake: Bake the muffins for 15. Turn the temperature down to 375 F and continue baking for 5 minutes.
- Enjoy and store: Allow the muffins to cool in the muffin tin for 15 minutes. These are best eaten the day they are baked but they can be stored in an airtight container at room temperature for up to 3 days.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Mix gently. Avoid whipping too much air into the batter, or your muffins may sink as they bake.
- Use room temperature ingredients. They'll combine more easily, helping the batter emulsify into a smooth, uniform mixture.
- Resist opening the oven early. If you peek before the bake time is up, the muffins can collapse and turn out gummy instead of tender and plush.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Amie says
OMG! Using the superfine sugar does make these muffins the exact same texture as store-bought ones!
Hannah Dela Cruz says
I'm so happy you tried this recipe. It's one of my favorites! The superfine sugar is a gamechanger!