Simple Sourdough Blueberry Muffins Made With Discard

If you’ve ever kept a sourdough starter, you already know the feeling: you open the fridge, spot that jar of discard, and think… “I really don’t want to throw this away, but what am I supposed to do with it?”

And honestly, you’re not alone.

Sourdough baking is fun, but the discard part can feel like an annoying side mission. It piles up fast, and if you’re not baking bread every other day, it starts to feel wasteful.

That’s exactly why these simple sourdough blueberry muffins are such a game-changer.

They’re quick, soft, and bursting with juicy blueberries. They taste like something you’d buy from a cozy bakery, but they’re made with ingredients you probably already have at home. Best of all? They turn your sourdough discard into something you’ll actually look forward to eating.

Whether you’re a sourdough beginner or someone who’s been feeding a starter for years, this is one of those recipes you’ll end up making on repeat.

Why You’ll Love These Simple Sourdough Blueberry Muffins

There are a lot of muffin recipes out there, but these ones have that “something special.” They’re the kind of muffins you bake once, and suddenly you’re making them every weekend without even thinking about it.

They’re a no-waste win

Instead of tossing sourdough discard, you’re using it in the best way possible—turning it into a breakfast treat that feels homemade and satisfying.

They’re soft, fluffy, and not dry

Nobody wants a muffin that crumbles into dust the second you bite into it. These stay moist for days, thanks to the discard and butter.

They taste like a bakery muffin

The sourdough discard adds a subtle depth of flavor. Not sour—just rich, slightly tangy, and perfectly balanced with sweet blueberries.

They’re simple enough for busy mornings

No mixers. No complicated steps. No long fermentation. You can have the batter ready in under 10 minutes.

What Is Sourdough Discard (And Why It Works So Well in Muffins)?

Let’s clear this up, because “discard” sounds like something you should throw away, but it’s actually one of the best baking ingredients you can keep around.

Sourdough starter vs. sourdough discard

Your sourdough starter is a living mixture of flour and water that you feed regularly. Every time you feed it, it grows. To keep it manageable, you remove some of it first.

That removed portion is what we call sourdough discard.

It isn’t spoiled—it’s just unfed starter.

Why sourdough discard is perfect for muffins

Muffins don’t need yeast to rise. They rise because of baking powder and baking soda, which means discard can be used purely for flavor and texture.

Discard helps because it:

adds moisture (so muffins stay soft)
gives a light tang (like buttermilk)
improves texture
makes the crumb tender and fluffy

Will these simple sourdough blueberry muffins taste sour?

Not really. The taste is mild and pleasant—almost like the difference between plain cake and a cake made with yogurt. It’s subtle, but it makes the muffins taste richer.

Ingredients for Simple Sourdough Blueberry Muffins (With Discard)

You don’t need anything fancy. These muffins are pantry-friendly, which is one of the reasons they’re so easy to fall in love with.

Ingredient Table

Ingredient	Amount	Notes / Substitutions
Sourdough discard	1 cup	Cold or room temp works
All-purpose flour	1 ¾ cups	Swap ½ with whole wheat if desired
Sugar	½ cup	Brown sugar adds a deeper flavor
Baking powder	2 tsp	Helps muffins rise
Baking soda	½ tsp	Reacts with sourdough discard acidity
Salt	½ tsp	Makes flavors pop
Eggs	2	Room temp is best
Milk	½ cup	Dairy or plant-based
Melted butter	⅓ cup	Coconut oil works too
Vanilla extract	2 tsp	Adds bakery-style flavor
Blueberries	1 to 1 ½ cups	Fresh or frozen

Optional Add-Ins (If You Want to Get Fancy)

These muffins are great as-is, but if you want extra flavor, try adding:

1 tablespoon lemon zest (highly recommended)
½ teaspoon cinnamon
¼ cup chopped walnuts
1 tablespoon coarse sugar on top before baking

Tools You’ll Need

You probably already have everything in your kitchen.

Basic tools

Muffin tin (12-count)
Muffin liners (optional)
Two mixing bowls
Whisk
Spatula
Measuring cups and spoons
Cooling rack

Optional but helpful

Cookie scoop (for evenly sized muffins)
Kitchen scale (for accuracy)

How to Make Simple Sourdough Blueberry Muffins Step-by-Ste

This recipe is as easy as it gets. No waiting, no rising, no stress.

Step 1: Preheat the oven

Preheat your oven to 375°F (190°C).

Line your muffin tin with liners or lightly grease it.

Step 2: Mix the dry ingredients

In a large bowl, whisk together:

flour
sugar
baking powder
baking soda
salt

This step might seem basic, but whisking evenly helps the muffins bake consistently.

Step 3: Mix the wet ingredients

In another bowl, whisk together:

sourdough discard
eggs
milk
melted butter
vanilla extract

The mixture might look a little uneven because discard is thick. That’s totally normal.

Step 4: Combine wet and dry

Pour the wet mixture into the dry bowl.

Stir gently until just combined. Your batter should look thick and slightly lumpy.

Important: Don’t overmix.
Overmixing is the fastest way to end up with dense muffins.

Step 5: Fold in the blueberries

Gently fold in your blueberries.

If using frozen blueberries

Keep them frozen. Don’t thaw them.

Toss them with 1 tablespoon flour first. This helps stop them from bleeding into the batter and turning everything purple.

Step 6: Fill the muffin cups

Fill each muffin cup about ¾ full.

If you want bakery-style muffins, sprinkle a little sugar on top before baking.

Step 7: Bake

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and enjoy

Let muffins cool in the pan for 5 minutes, then move them to a cooling rack.

And yes… eating one warm is basically mandatory.

Recipe Card: Simple Sourdough Blueberry Muffins Made With Discard

Ingredients

1 cup sourdough discard
1 ¾ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
½ cup milk
⅓ cup melted butter
2 teaspoons vanilla extract
1 to 1 ½ cups blueberries

Instructions

Preheat oven to 375°F (190°C). Line or grease muffin tin.
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk discard, eggs, milk, melted butter, and vanilla.
Combine wet and dry ingredients. Mix gently until just combined.
Fold in blueberries.
Scoop batter into muffin cups (¾ full).
Bake 18–22 minutes.
Cool 5 minutes in pan, then transfer to a rack.

Baking Tips for Fluffy Simple Sourdough Blueberry Muffins

If you want muffins that rise beautifully and stay soft for days, these tips will help.

Don’t overmix the batter

You want the batter to look a little messy. If it’s perfectly smooth, you’ve probably mixed too much.

Use fresh baking powder

Old baking powder won’t give your muffins a good rise. If yours has been sitting in the pantry for a year, replace it.

Measure flour correctly

Instead of scooping flour directly with the cup (which packs too much in), do this:

spoon flour into the cup
level it off with a knife

This keeps your muffins from turning dry.

Avoid overbaking

Overbaked muffins lose moisture fast.

Start checking around 18 minutes.

Want tall muffin tops?

Fill your muffin cups properly—about ¾ full.

And don’t open the oven door too early. Muffins hate that.

Fresh vs Frozen Blueberries: Which Should You Use?

Both work great. It just depends on what you have.

Fresh blueberries

hold their shape better
won’t stain batter much
taste bright and juicy

Frozen blueberries

cheaper
easy to keep on hand year-round
may tint batter purple

Best tip: Use frozen blueberries straight from the freezer.

Easy Variations of Simple Sourdough Blueberry Muffins

Once you make these once, you’ll probably start thinking of ways to tweak them—and that’s where the fun begins.

Healthy simple sourdough blueberry muffins

To make them lighter:

reduce sugar to ⅓ cup
use half whole wheat flour
swap butter for coconut oil
add ¼ cup Greek yogurt

Lemon sourdough blueberry muffins

This is one of the best upgrades.

Add:

1 tablespoon lemon zest
1 tablespoon lemon juice

Optional: drizzle with a simple lemon glaze.

Cinnamon crumble sourdough blueberry muffins

Want bakery vibes?

Mix together:

¼ cup flour
¼ cup brown sugar
2 tablespoons butter
pinch of cinnamon

Sprinkle it over the batter before baking.

Dairy-free sourdough blueberry muffins

Swap:

milk → almond or oat milk
butter → coconut oil

The texture stays soft and delicious.

How to Store and Freeze Sourdough Blueberry Muffins

These muffins are fantastic for meal prep.

Storage Table

Storage Method	How Long It Lasts	Best Tip
Room temperature	2–3 days	Store airtight
Refrigerator	5–6 days	Warm before eating
Freezer	Up to 3 months	Wrap individually

How to freeze muffins

Let them cool completely, then wrap each muffin and store in a freezer bag.

How to reheat

microwave: 15–20 seconds
oven: 350°F for 5–8 minutes
air fryer: 300°F for 3–4 minutes

Common Mistakes to Avoid

Even simple sourdough blueberry muffins can go wrong if you rush certain steps.

Avoid these mistakes

overmixing batter
using expired baking powder
thawing frozen blueberries
adding too many blueberries
storing muffins while warm (causes soggy tops)

If your muffins are dense, it’s almost always because the batter was mixed too much.

Serving Ideas for Simple Sourdough Blueberry Muffins

These muffins are great on their own, but if you want a more complete breakfast, try serving them with:

scrambled eggs
Greek yogurt and honey
coffee or chai latte
fresh fruit

And if you’re feeling extra, warm one up and spread a little butter on top. It’s ridiculously good.

FAQ: Simple Sourdough Blueberry Muffins Made With Discard

Can you make simple sourdough blueberry muffins with cold discard?

Yes. Cold discard works perfectly and doesn’t affect the rise.

How long does sourdough discard last in the fridge?

Usually 1–2 weeks. If it smells rotten or has mold, toss it.

Why didn’t my muffins rise?

Most likely:

baking powder is old
batter was overmixed
oven wasn’t fully preheated

Can I use frozen blueberries?

Yes, just don’t thaw them. Use them straight from the freezer.

Do these muffins taste sour?

No, they have a mild tang that makes them taste richer, not sour.

Can I bake these the night before?

Yes. Store them airtight and warm them up before serving.

Conclusion: Your New Favorite No-Waste Muffin Recipe

If you’re tired of staring at sourdough discard and wondering what to do with it, these simple sourdough blueberry muffins are the perfect answer.

They’re soft, fluffy, and full of blueberries. They come together quickly, freeze beautifully, and feel like a cozy homemade treat without requiring complicated sourdough steps.

So next time you feed your starter, don’t toss that discard.

Bake it into muffins instead.

If you try these muffins, leave a comment and tell us how they turned out! Did you use frozen berries? Add lemon zest? Make a crumble topping? Your version might inspire someone else to try it too.