We’ve all been there, staring at that jar of sourdough discard with a mix of guilt and resolve.

Turning it into these blueberry muffins feels less like using something up and more like uncovering a secret.

Ingredients Needed for the Recipe

Gathering your ingredients is the first quiet step in creating something wonderful.

Here is everything you’ll need, with a few friendly notes on why each one matters.

• Buttermilk or Whole Milk: This adds a subtle tang and tenderness to the crumb, making each bite wonderfully soft.
• One Large Egg: It binds everything together, giving the muffins structure and a lovely richness.
• Melted Butter or Neutral Oil: Butter offers incredible flavor, while oil promises an exceptionally moist muffin that stays tender for days.
• Sourdough Starter Discard: This is your star, providing a slight depth and cleverly using what you might otherwise pour away.
• Vanilla Extract: A classic flavor enhancer that makes the blueberries taste even more like themselves.
• All-Purpose Flour: The reliable foundation that builds the muffin’s gentle structure.
• Granulated Sugar: It sweetens the deal perfectly, balancing the tang from the starter and buttermilk.
• Baking Powder & Baking Soda: This powerful duo ensures your muffins rise up light and fluffy, with beautiful domed tops.
• Salt: A crucial pinch that makes all the other flavors pop and sing together.
• Fresh Blueberries: Bursts of juicy, sweet-tart fruit in every single bite—the true heart of the muffin.
• Sugar for Topping: A simple finish that creates a delightful, sparkling, slightly crisp crust.

The Joy of a Simple Batter

There’s a particular kind of peace found in stirring a muffin batter.

It’s forgiving, it comes together quickly, and it fills your kitchen with the promise of good things to come.

How to make Sourdough Discard Blueberry Muffins?

Step 1- Preheat and Prepare

Start by heating your oven to 400°F (200°C) and lining a 12-cup muffin tin with paper liners.

This gets the stage ready so your batter can go from bowl to oven without a wait.

Step 2- Combine the Wet Team

In a medium bowl or large measuring cup, whisk together the buttermilk, sourdough discard, egg, melted butter (or oil), and vanilla.

Whisk it until it’s completely smooth and harmonious, a single, unified liquid.

Step 3- Whisk the Dry Crew

In a much larger mixing bowl, whisk the flour, sugar, baking powder, baking soda, and salt.

You want these dry ingredients to be thoroughly acquainted, with no clumps of baking soda hiding anywhere.

Step 4- Bring Them Together

Pour your smooth wet ingredients into the bowl of dry ingredients.

Gently stir with a spatula or wooden spoon, just until the flour is almost fully incorporated—a few dry streaks are actually perfect here.

Step 5- Fold in the Berries

Now, scatter your fresh blueberries over the top of the almost-mixed batter.

Continue folding gently until the last dry patches disappear and the berries are evenly distributed, taking care not to crush them.

Step 6- The Overnight Pause (Optional!)

Here’s a wonderful trick: you can cover this bowl tightly and refrigerate the batter overnight.

In the morning, just scoop and bake for the easiest, most impressive fresh breakfast imaginable.

Step 7- Scoop and Sprinkle

Divide the batter evenly among the 12 prepared muffin cups; they should be nicely full.

Sprinkle the top of each one with a little pinch of sugar for that classic, sparkling finish.

Step 8- Bake to Golden Perfection

Bake for 15 to 18 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.

Let them cool in the pan for just a few minutes before moving them to a wire rack.

Your Blueberry, Your Way

Frozen blueberries work beautifully here, straight from the freezer, no need to thaw.

Just know they might tint your batter a lovely lavender hue, which is part of their charm.

Tips

• For the absolute best rise and a perfect dome, make sure your baking powder and soda are fresh and active.
• Resist the urge to over-mix the batter after adding the flour; a few lumps are your friend for a tender texture.
• Tossing your blueberries in a tablespoon of the measured flour before folding them in can help prevent them from sinking to the bottom.

Playing with Flavor and Toppings

The vanilla is a beautiful backdrop, but try almond extract or a big tablespoon of lemon zest for a bright twist.

And while a simple sugar topping is elegant, a buttery streusel or oat crumble transforms these into a decadent bakery-style treat.

Storing Your Sweet Rewards

Once completely cool, store these muffins in an airtight container at room temperature for up to three days.

They also freeze magnificently for up to three months; just wrap them individually and thaw at room temperature whenever a muffin craving strikes.