Sourdough Discard Blueberry Muffins with Sour Cream

Sourdough Discard Blueberry muffins in a muffin tin.

Sourdough Discard Blueberry Muffins with Sour Cream

Fluffy and full of plump juicy blueberries, these soft and moist Sourdough Blueberry Muffins make a delicious addition to brunch or a tasty snack. They feature fresh or frozen blueberries, tangy sour cream, and discarded sourdough starter, with lemon juice and zest for a bright, lemony flavor.

After mixing, the batter rests for about 25 minutes, before scooping and baking. This rest, in part, helps create lofty muffins with domed tops. You can reduce this time slightly, if needed to 15 minutes.

Course Breakfast, Brunch, Snack

Cuisine American

Diet Vegetarian

Keyword Sourdough Blueberry Muffins

Prep Time 25

Cook Time 25

Rest Time 25

Total Time 1 15

Servings Muffins

Calories 235kcal

Author Traci York

Ingredients

Dry Ingredients:

1 1/3 cup + 1 tablespoon (185 grams) All Purpose Flour
1 tablespoon Corn Starch
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder aluminum free
1/2 teaspoon Fine Sea Salt
1 1/2 cups (205 grams) Fresh Blueberries divided, if using frozen see note*

Wet Ingredients:

2 Eggs large
2/3 cup (150 grams) Organic Cane Sugar
1/2 cup (125 grams) Sour Cream full fat
1 tablespoon Lemon Zest from about two lemons
1 tablespoon Lemon Juice fresh squeezed
2 teaspoons Vanilla Extract
6 tablespoons (80 grams) Unsalted Butter melted, cooled to 90-95 degrees Fahrenheit (it will feel warm to touch)
1/2 cup (140 grams) Sourdough Discard 100% hydration

For Finishing:

1/3 cup (65g) Turbinado Sugar or raw sugar

Instructions

Mix the Dry Ingredients:

In a medium mixing bowl, whisk the flour, corn starch, baking soda, baking powder and salt. Toss in 1 1/4 cups (165 grams) of fresh blueberries and gently mix until evenly distributed. Set aside. *If using frozen blueberries, see note.*

Mix the Wet Ingredients:

In a large mixing bowl, add the eggs, sugar, sour cream, lemon zest and juice, and vanilla extract. While whisking, pour in the warm melted butter. Whisk until a smooth, homogenous mixture forms. Whisk in the sourdough discard until smooth.

Mix the Batter:

To the wet ingredients, add the dry ingredients all at once. Use a silicone spatula to fold the ingredients together. Take your time and be gentle. Fold until no dry patches remain. The mixture will be loose, but viscous.
Rest at room temperature for at least 15 minutes, up to 25 minutes. The longer the better here for lofty muffins. The batter will puff up as it sets. Do not stir.

Get Ready to Bake:

Preheat the oven to 425 Fahrenheit (218 Celsius) and set oven rack in the center. Line a standard muffin pan with 12 tulip style muffin cups or DIY your own. Tip: if you have two muffin pans, use both, leaving every other cup empty. This helps all the muffins rise to their full potential and helps create a nice dome.

Scoop the Batter and Bake

When ready to scoop, do not stir the batter. Go right in with the scoop. Scoop an overfilled large cookie scoop (#20) or about a heaped 1/4 cup each with batter and transfer to the muffin liners. Distribute leftover batter evenly among cups. Use the remaining 1/4 cup (40 grams) blueberries to dot the tops of the muffins, 2-3 each, then sprinkle about one teaspoon each of turbinado sugar over the tops.
Bake: Place the muffins in the oven then reduce the oven temperature to 375 Fahrenheit (190 Celsius). Bake for 20-25 minutes. Use a toothpick to test several muffins starting at 20 minutes. Once the toothpick comes out clean with a few crumbs attached, and the muffin tops are golden, remove from the oven.
Transfer individual muffins to a cooling rack and cool completely. Once cool, cover for up to three days at room temperature.
To Freeze: allow muffins to cool completely. Place individual muffins on a parchment lined sheet pan and freeze. Once frozen, transfer to a lidded container for up to two weeks. Thaw at room temperature.
To Rewarm: rewarm muffins in a 350F oven for 10-15 minutes. They go from freezer to oven easily.

Video

Notes

*Frozen Blueberries: if using frozen blueberries, add them to the flour mixture just before you mix the wet and dry ingredients together. Take the blueberries straight from the freezer when you do. Keeping them frozen before mixing will help reduce purple streaking throughout the batter.

Kitchen Tools: I recommend an oven thermometer, food thermometer and weighing your ingredients using a digital kitchen scale for best outcome. Use the scoop and sweep method for volume measurements if a scale is unavailable.

Nutrition