Sourdough Blueberry Muffins (with Sourdough Discard)

These sourdough blueberry muffins are fluffy and soft with just the right amount of sweetness! They’re made with sourdough starter discard to use up waste and add healthy probiotics to your muffins. This recipe has a bit of lemon zest and fresh blueberries for that amazing lemon blueberry combo that everyone loves! These muffins are great for breakfast or healthy snacks. Hope you enjoy!

Sourdough Blueberry Muffins

This recipe for sourdough blueberry muffins are made with sourdough discard. They’re also dairy free, soy free, nut free with an option for refined sugar free.

More Healthy Breakfast Recipes

If you’re looking for even more healthy breakfast recipes, here are some of my favorites!

1. Carrot Cake Oatmeal Bake (Gluten Free + Dairy Free).
2. Healthy Egg Casserole with Hashbrowns (Gluten Free).
3. Blueberry Banana Oatmeal Bake Breakfast (Gluten Free + Dairy Free).
4. Nut Free Granola Recipe (Gluten Free + Vegan).

Common Questions:

What is Sourdough Discard?

Sourdough discard is simply an “inactive” sourdough starter. This means that the sourdough has become bubbly then fallen back down. At this point a starter needs to be fed and some needs to be removed to make room for more.

Can Sourdough Discard Be Saved?

Fresh sourdough discard is always best but you can save it in an airtight container in the fridge for a week if needed. I haven’t tried freezing my sourdough discard but many people say it can freeze for months. Just let the discard defrost before using it in a recipe.

Are Sourdough Muffins Fermented Overnight?

These sourdough discard muffins can be fermented overnight in the fridge or baked right away, so it’s up to you!

Sourdough Discard Muffins Ingredients:

All purpose flour: I use an organic all purpose flour. I don’t reccomend swapping whole wheat flour because it’s not a 1:1 replacement.

Cane sugar: These muffins have just the right level of sweetness in my opinion. You can always swap the cane sugar for more coconut sugar but be aware that it will darken the color!

Coconut sugar: This sugar has more of earthy flavor along with its sweetness. You can replace this ingredient with brown sugar if you prefer!

Baking powder: A rising agent in this recipe.

Baking soda: Another rising agent that works along with the baking powder and sourdough discard to make a fluffy, tall muffin.

Sea salt: This brings out the other flavors in this recipe.

Lemon zest: I love adding lemon with blueberry to make the perfect combo. If you want, you can leave the lemon zest out.

Sourdough discard: I use my sourdough discard at 50% hydration (which means I feed my starter with 2 parts flour and 1 part water). This creates a thicker starter and I prefer that for these muffins.

Coconut oil: In this recipe we use coconut oil that has been melted and cooled to room temperature. This ensures the oil won’t solidify when added to cold ingredients.

Eggs: A binder in this recipe that helps the muffins bake through.

Full fat coconut milk: This comes in a can and has a very thick consistency. I have not tried this, but you might be able to substitute sour cream. Let me know if you try that subsitution and how it goes.

Blueberries: I have tried fresh and frozen in these muffins and both work, but frozen will turn the batter a bit blue. If using frozen, I recommend taking out of the freezer and adding immediately before baking.

Sourdough Discard Blueberry Muffins Instructions:

1. Start by mixing your dry ingredients in a large bowl. This includes the flour, cane sugar, coconut sugar, baking powder, baking soda, sea salt and lemon zest.
2. In a separate mixing bowl, mix together sourdough discard, melted coconut oil, eggs and full fat coconut milk.
3. Mix the wet and dry ingredients together until well combined.
4. If you want to let your muffins ferment overnight, cover the bowl with a plate or lid and place in the fridge. The morning you’re ready to bake them, take your muffin batter out of the fridge and allow it to come to room temperature for 2-3 hours. (Skip step 4 if baking right away).
5. Preheat your oven and line muffin tin with liner cups (I make my own with a square sheet of parchment paper).
6. Gently fold bluerries into the muffins batter.
7. Divide batter among 12 muffin cups or 10 muffin cups for larger muffins.
8. Bake for 25-35 minutes or until an inserted toothpick comes out clean.

Equipment for Sourdough Muffins:

There are just a few pieces of kitchen equipment you’ll need for these muffins. I always use and recommend materials like stainless steel, glass or ceramic for healthy cooking and here are some great options you can use for this recipe and many others!

1. This glass mixing bowl with a lid is similar to the one I use daily.
2. I use a stainless steel muffin pan and it works amazingly well!
3. If you’re wanting a premade option for natural muffin liners, here some super cheap ones.

Print Pin

Sourdough Blueberry Muffins

These blueberry muffins are made with sourdough discard and a bit of fresh lemon! These muffins are healthy and easy to make with your sourdough starter discard! Hope you enjoy this breakfast recipe!

Course Breakfast

Cuisine English

Keyword Blueberry muffins sourdough discard, Sourdough blueberry muffins

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12

Author Adrianne

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• ¾ cup cane sugar (or use more coconut sugar)
• ¼ cup coconut sugar (or sub brown sugar)
• 2 teaspoons baking powder (I choose aluminum free)
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• zest of one lemon

Wet Ingredients

• ½ cup sourdough discard (sourdough starter NOT active)
• ½ cup coconut oil (melted and cooled to room temp)
• 2 eggs
• ¼ cup full fat coconut milk (canned) (or swap sour cream)
• 1 cup fresh blueberries

Instructions

• In a large mixing bowl, combine dry ingredients.
• In a separate bowl mix together sourdough discard, coconut oil, eggs and full fat coconut milk.
• Transfer the wet ingredients to the bowl of dry ingredients and stir until well combined.
• Leave the batter lightly covered in the fridge to ferment overnight. Take the bowl out to warm up to room temp for 2-3 hours. If you want to bake the muffins right away, skip this step.
• Preheat oven to 350 degrees Farhenheit and line a 12 cup muffin tin with liners or grease with oil.
• Fold blueberries into muffin batter.
• Divide muffin batter between 12 muffin cups (or do 10 if wanting larger muffins).
• Bake for 25-35 minutes or until an inserted toothpick comes out clean.
• Store leftovers in an airtight container.

More Meal Prep Recipes

If you’re like me, you love having snacks and breakfast options ready throughout the week! Muffins are always a great option for breakfast meal prep. Here are just a few other recipes to check out that work well for breakfast meal prep!

1. Healthy Chocolate Granola Clusters (Gluten Free + Vegan).
2. Healthy Strawberry Oatmeal Bars (Gluten Free + Vegan).
3. Peanut Butter Banana Oatmeal Cookies (Gluten Free + Vegan).

Thank You For Visiting

This post is a recipe for sourdough blueberry muffins made with sourdough starter discard. If you make this recipe, please leave a comment below letting me know how you liked it! Also, feel free to check out the other recipes on my blog to find more healthy options with many allergen friendly recipes. Thank you for visiting and have a great day!