The Best Sourdough Discard Blueberry Muffins

What Makes These Muffins So Delicious?

These muffins are incredibly good! They are soft, moist, and packed full of flavor, thanks to the wild blueberries and streusel topping. This is also an excellent way to use up some of that sourdough discard!

Fall is just around the corner and kids are going back to school. These muffins are an easy bake ahead breakfast or snack. Pair these with a side of fruit or an egg for a delicious breakfast or even a back-to-school snack.

Why Use Wild Blueberries?

This recipe calls for frozen wild blueberries. I love using frozen wild blueberries for a couple of reasons. First, they are easy on the budget. I am able to purchase them at Costco, meaning I can buy them in bulk. Wild blueberries (especially Wyman’s) are bursting with intense flavor. They take blueberries to a whole other level! Additionally, they are higher in antioxidants, fiber, and manganese. I don’t even thaw them before adding them to the batter and baking the muffins.

Tips

• Sourdough discard that has not been fed in a day will result in a tangier flavor. For a less tangy flavor, use an active sourdough starter or one that is just starting to come down after rising.
• Whisk the all-purpose flour before you add any other ingredient. This helps to sift the flour and remove any clumps.
• I use Wyman’s frozen blueberries. For some reason, I find they have the best flavor.
• Do not thaw the blueberries prior to folding into the batter.
• Carefully fold in the blueberries but be sure not to overmix. You will turn the batter purple or blue if you overmix. This will not affect the flavor, but the final appearance will not be as attractive.

Can I replace the avocado oil with other fats?

Yes, of course you can, but there are a few things you should keep in mind when replacing fats. First, muffins will almost always have a better, moister texture when using oil as opposed to lard or butter. Avocado oil has a much milder flavor to it than olive oil. You can certainly use Canola oil or vegetable oil if that is what you are accustomed to using.

Storage

Store in an airtight container for three to four days. They can also be frozen in a Ziploc freezer bag.

Wild Blueberry Muffins with Sourdough Discard

These muffins are packed full of flavor using wild blueberries, sourdough discard, and a streusel topping. This is a delicious way to use up your sourdough discard! Everyone will be sure to love them!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 12

Course: Breakfast

Cuisine: American

Calories: 245

Ingredients Equipment Method Notes

Ingredients

  

Blueberry Muffins

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 cup sugar
• 1 tsp salt
• 1/2 cup sourdough starter
• 3/4 cup avocado oil
• 3/4 cup milk
• 1 tsp vanilla
• 1 egg
• 1 1/2 cup wild blueberries

Streusel Topping

• 1/2 cup toasted oats
• 1/2 cup toasted slivered/chopped almonds or nuts of choice Optional
• 3/4 cup all-purpose flour
• 1/2 cup sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 3 ounces butter

Equipment

• 1 Muffin Tin

Method

 

1. Preheat oven to 400 F
2. Place liners in a muffin tin (or grease the cups.

Mix together streusel topping

1. In a medium sized bowl, mix together all ingredients for the streusel topping except the butter. After this is done, cut in the butter. Set aside.

Mix together blueberry muffins

1. In a large bowl, mix together flour, baking powder, sugar, and salt.
2. In a separate bowl, mix together starter, milk and oil.
3. Add one egg to the wet ingredients and mix well.
4. Add the wet ingredients to the dry ingredients and mix enough to just combine. Do not overmix.
5. Carefully fold in the frozen blueberries.
6. Fill the muffin tins 2/3 full of the batter.
7. Top the muffins with the streusel topping.

Notes

Wyman’s Wild Blueberries are my favorite wild blueberries. They are so flavorful and delicious!

If you are using freshly milled flour, it works better to weigh it. Freshly milled flour is much fluffier than all-purpose flour, which is much more compacted. This will equate to 140 grams per cup. In this recipe, you will use 280 grams of freshly milled flour.