Sourdough Discard Blueberry Muffins with Streusel Topping

Sharing is caring!

These soft, tender muffins made with sourdough discard, fresh blueberries, and a sweet streusel topping are the perfect easy make-ahead breakfast or kid-friendly snack. Sourdough discard blueberry muffins are also the perfect way to use up discard while capturing the taste of summer. I also show you how to use fresh milled flour for a wonderful flavor and health boost!

July is blueberry season here in northern Wisconsin, which means we will soon be throwing fresh blueberries in everything from pancakes to sweet desserts. Our family loves to go pick at both u-pick farms and wild blueberry patches up in the hills. These muffins are one of my favorite ways to use them, though, because they can be served as part of a delicious summer breakfast, a satisfying afternoon snack, or a sweet treat. 

You can use store-bought blueberries, but I will say that wild blueberries picked at their peak of ripeness have the best blueberry flavor and will give you the best blueberry muffins.

Why You Will Love This Sourdough Blueberry Muffin Recipe

• It’s a quick and easy recipe! It takes about 35 minutes from start to finish, and easy enough that my kids usually do the baking. 
• A great way to use up sourdough discard with some added health benefits
• Streusel topping. Need I say more?
• You can use all-purpose or freshly milled whole wheat flour. Both are amazing!

What is Sourdough Discard?

I personally think that “sourdough discard” is a pretty confusing term. To discard generally means to get rid of. In this case, we are referring to simply inactive (not bubbly) sourdough starter. 

A sourdough starter must be fed frequently. If you are not continually baking with it, this means the amount can get out of hand pretty quickly! Sourdough discard recipes provide a great way to use up that leftover sourdough starter that needs to be removed from your jars so the starter jar doesn’t overflow with the next feeding.

If you are looking for how to make a sourdough starter from scratch, I have an easy tutorial for you!

Tips for Making Sourdough Discard Muffins

• If you are using frozen blueberries, don’t thaw before folding them into the batter. For best results, they should be rinsed under cold running water until the water runs clear, then patted dry.
• If you would like, toss the blueberries in a tablespoon of flour before adding. Some bakers swear this helps them from sinking to the bottom of the muffin. After testing this many times over the years, I have found this really doesn’t make a big impact.
• These freeze wonderfully! Make a double or triple batch and freeze the extras for a quick breakfast or snack. 
• For fluffy sourdough blueberry muffins, use fresh baking powder and baking soda for the best rise.
• Sourdough discard works just fine in this recipe since the rise comes from the baking powder and baking soda, but you can definitely use active sourdough starter too. 
• For added health benefits, you can long ferment this recipe if you are not in a hurry. See instructions below.
• Do not overmix your muffin batter. Doing so will make the muffins drier and more dense. 
• Do not overbake the muffins. As soon as the toothpick comes out clean, remove them from the oven. Moist muffins are what you are going for!

How to Substitute Fresh Milled Flour in Sourdough Discard Muffins

You can substitute fresh milled flour or whole wheat flour for the all-purpose flour in all of my sourdough discard muffin recipes. I prefer 75% soft white wheat for the light, fluffy texture and 25% Kamut for its amazing buttery flavor. Fresh milled soft wheat is the home-ground version of whole wheat pastry flour. Pastry flour is great in things like cookies and muffins due to its much lower protein and gluten content. 

You can use hard white or hard red wheat if that is what you have on hand, but the texture will be more dense. 

Another popular option is to just substitute up to 50% of the all-purpose flour for fresh milled or whole grain flour. This will keep the texture very close to how you are used to it while still getting some of the health benefits of whole wheat flour. If you are doing this option, you do not need to adjust the liquid amount. 

If you are using all fresh-milled flour, you may need to make a small adjustment in the liquid-to-flour ratio, depending on the type of wheat you are using. When substituting with soft white wheat, add ¼ cup of flour for every cup of flour called for in the recipe. When using hard white wheat or Kamut, you generally need to add 1-2 tablespoons of water. 

If you are using my favorite ratio for muffins of 75% soft white wheat and 25% Kamut you shouldn’t need to make any changes to the liquid amounts. 

How to Make Sourdough Discard Muffins When You Don’t Have a Sourdough Starter

Did you happen upon this recipe, but don’t have your own sourdough starter? No problem! Of course, you won’t get the flavor and health benefits that sourdough discard provides, but there is a way to remove the sourdough discard from the recipe and still get great results.

The substitute for sourdough discard when you don’t have any is equal parts (by weight) of flour and water. This recipe calls for 120 grams of sourdough discard. Using a kitchen scale, measure out 60 grams of water, 60 grams of flour, mix well, and add to the sourdough discard recipe. 

If you do not have a kitchen scale, you can estimate the same ratio by adding a heaping ⅓ cup of flour and a heaping ¼ cup of water. This isn’t exact, but it will be just fine for muffins!

Side note:  If you would like to make a sourdough starter, I have easy directions for doing so!

Recipe Variations

• Add 1–2 teaspoons lemon zest + 1 tablespoon lemon juice to the batter for lemon blueberry muffins.
• Add 1-2 teaspoons orange zest and 1 tablespoon of orange juice for orange blueberry muffins.
• Substitute huckleberries, Saskatoon berries (also known as Juneberries or Serviceberries), mulberries, or bilberries if you are a European friend. 
• Add chopped nuts and an additional tablespoon of butter to the streusel topping for a little crunch.
• Add a spoonful of sweetened cream cheese in the center of each muffin for a delicious twist. 

How to Make Sourdough Discard Blueberry Muffins with Streusel Topping

First, make the streusel:

In a small bowl, combine the flour, brown or maple sugar, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. You could also put the topping ingredients in a food processor and pulse until you get the correct texture. I especially like this option when making a huge batch! Set the streusel topping aside in the fridge.

Next, make the muffins:

Preheat the oven to 375° Fahrenheit (190°C). Line a 12-cup muffin tin (or larger if you are making a bigger batch) with paper liners or grease lightly.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl or stand mixer, whisk the eggs until beaten. Then add both sugars, whisking or mixing on high until creamy. Add sourdough discard, milk, oil, and vanilla extract and mix until smooth.

Add the dry ingredients to the wet ingredients and stir or mix gently until just combined—do not overmix. 

Fold in the blueberries.

Divide the batter evenly among the muffin cups, filling each about ¾ full. (A cookie scoop or 1/4 cup measuring cup works well.) 

Top each muffin with a generous spoonful of streusel (approximately a scant tablespoon).

Bake in your preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden and crisp. Or use an instant thermometer and see that the temperature reaches 204 degrees Fahrenheit.

Cool the muffins in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

After they are completely cool, store them in an airtight container at room temperature. They will last 2-3 days this way. For longer storage, freeze in freezer-safe containers or Ziplock bags. 

How To Make Long-Fermented Sourdough Blueberry Muffins

The night before baking, combine the oil and sugars well. 

I like to do this in my stand mixer so that I can ferment my dough directly in the bowl and then simply add to the same bowl the next day. You can do this by hand, but a mixer comes in handy for the stiffer dough you will be working with after it is fermented. 

Fold in the sourdough starter, but add an extra ½ cup for a total of 1 cup of starter. Omit the milk from this version of the recipe. 

Add in the flour and mix well.

Cover and allow to ferment for 8-12 hours. 

After the fermentation time, preheat the oven to 375 degrees Fahrenheit.

Make the streusel topping. In a small bowl, combine the flour, brown or maple sugar, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. You could also put the topping ingredients in a food processor and pulse until you get the correct texture. I especially like this option when making a huge batch! Set the streusel topping aside in the fridge.

To the fermented dough, add the salt, baking powder, baking soda, vanilla, and beaten eggs. Mix together well. 

Gently fold in blueberries.

If the dough seems dry, add a splash of milk or water and mix well.

Divide the batter evenly among the muffin cups, filling each about ¾ full. (A cookie scoop or 1/4 cup measuring cup works well.) 

Top each muffin with a generous spoonful of streusel (approximately a scant tablespoon).

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden and crisp. Or use an instant thermometer and see that the temperature reaches 204 degrees Fahrenheit.

Cool the muffins in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

After they are completely cool, store them in an airtight container at room temperature. They will last 2-3 days this way. For longer storage, freeze in freezer-safe containers or Ziplock bags. 

Save this recipe for later by pinning it!

FAQs

Can I use frozen blueberries in muffins?

Yes! Frozen blueberries work well—just don’t thaw them first. Rinse them thoroughly under cold water, and be quick when folding them in to avoid excess streaking.

Can I substitute maple syrup for the maple sugar?

​While this would give the same flavor, the consistency would be different since maple sugar is a drier sweetener similar to brown sugar. You can make this substitution, but you will need to reduce the liquid amount in the recipe to make up for it. 

Can I substitute the oil with butter?

Yes, melted butter can be used, but the muffins may have a slightly denser crumb and less moisture after the first day.

Can I make these sourdough discard muffins dairy free?

Yes! You can substitute water or a dairy-free milk for the milk and then either omit the streusel topping or substitute vegan butter or refined coconut oil for the butter. 

Can I make these sourdough discard muffins gluten free?

Yes, you can substitute a 1:1 gluten-free flour mixture in this recipe, but I will say that it will change the texture greatly. The flavor, however, will still be amazing!