Prep Time: 15 minutes
Cook Time: 20-25 minutes
Cool Time: 10 minutes
Total Time: 45-50 minutes
Intensity: Low. This is a simple “mix the wet, mix the dry, combine” recipe. No stand mixer required, just a bowl and a whisk.
🥘 Equipment Needed
Muffin Tin (standard 12-cup)
Paper Liners or non-stick spray
2 Large Mixing Bowls
Whisk
Rubber Spatula
Wire Cooling Rack
Ice Cream Scoop or Large Spoon (for portioning)
🛒 Ingredients
For the Muffins:
All-purpose flour: 260 grams (about 2 cups)
Baking powder: 2 teaspoons
Baking soda: ½ teaspoon (helps neutralize the sourdough acid)
Salt: ½ teaspoon
Unsalted butter, melted: 113 grams (1 stick / ½ cup)
Granulated sugar: 150 grams (¾ cup)
Brown sugar, packed: 100 grams (½ cup)
Large eggs: 2 (room temperature)
Sourdough discard (unfed, cold or room temp): 150 grams (about ⅔ cup)
Milk (or buttermilk): 120 ml (½ cup) (buttermilk adds extra tang!)
Vanilla extract: 2 teaspoons
Fresh or Frozen Blueberries: 240 grams (about 1 ½ cups)
Optional: 1 tablespoon of flour for dusting berries
For the Topping (Optional, but Highly Recommended):
Turbinado sugar (or coarse sparkling sugar): 2 tablespoons
🔪 Instructions
Step 1: Prep (5 Minutes)
Preheat your oven to 425°F (220°C).
Line a 12-cup muffin tin with paper liners or generously grease the cups with non-stick spray. Tip: Using a little butter and flour on the metal tins creates the crispiest edges.
Step 2: Mix the Dry Ingredients (5 Minutes)
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: Mix the Wet Ingredients (5 Minutes)
In a separate large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. It will look like a thick paste.
Add the eggs one at a time, whisking vigorously after each addition until the mixture is smooth and glossy.
Add the sourdough discard, milk, and vanilla extract. Whisk until the mixture is homogenous. It might look a little curdled if your discard is cold—this is totally normal!
Step 4: Combine and Fold (5 Minutes)
Pour the wet ingredients into the bowl with the dry ingredients.
Using a rubber spatula, fold the mixture together. Do not overmix! Stop folding as soon as you no longer see streaks of flour. The batter will be thick and a little lumpy.
In a small bowl, toss the blueberries with the optional 1 tablespoon of flour (this helps prevent them from sinking to the bottom).
Gently fold the blueberries into the batter with just a few turns of the spatula.
Step 5: Fill and Top (5 Minutes)
Using an ice cream scoop or a large spoon, divide the batter evenly among the 12 muffin cups. They will be very full—almost to the top. This gives you that classic “muffin top” dome.
Sprinkle the tops generously with turbinado sugar.
Step 6: The Bake (20-25 Minutes)
Place the muffin tin in the preheated oven.
Bake at 425°F (220°C) for 5 minutes. This initial high heat creates steam, which lifts the top of the muffin to create a tall dome.
Without opening the oven, reduce the temperature to 375°F (190°C) and continue baking for another 15-20 minutes.
The muffins are done when the tops are golden brown and a toothpick inserted into the center of a muffin (avoid a blueberry!) comes out clean or with just a few moist crumbs.
Step 7: Cool (10 Minutes)
Let the muffins cool in the pan for 5-10 minutes. This allows them to set so they don’t fall apart when moved.
Transfer the muffins to a wire rack to cool slightly. They are delicious warm, but the crumb texture is best once fully cooled.
💡 Chef’s Tips for Success
Don’t Overmix: This is the golden rule of muffins. Overworking the gluten will make them tough and dense instead of tender.
Using Frozen Berries: Do not thaw them! Add them frozen to the batter. Thawed berries will bleed purple juice throughout the batter, turning the whole muffin blue.
Discard Consistency: This recipe works with 100% hydration discard (equal parts flour and water). If your discard is very thick or very thin, you may need to adjust the milk by a tablespoon, but usually, it works perfectly.
Jumbo Muffins: This recipe makes 12 standard muffins. For 6 jumbo muffins, bake at 425°F for 5 minutes, then reduce to 375°F and bake for 22-25 minutes.
❄️ Storage Instructions
Room Temperature: Store in an airtight container for up to 3 days.
Freezer: These muffins freeze beautifully! Wrap them individually in plastic wrap and place them in a freezer bag. They will keep for up to 3 months. To reheat, microwave for 20-30 seconds or pop them in a 300°F oven for 10 minutes.
📊 Nutrition Information
The following nutrition information is an estimate and is provided for informational purposes only. It is calculated per serving (1 muffin), assuming the recipe yields 12 standard muffins with the sugar topping.
Nutrient Amount per Serving
Calories 245 kcal
Carbohydrates 38 g
Protein 4 g
Fat 9 g
Saturated Fat 5 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Trans Fat 0.3 g
Cholesterol 52 mg
Sodium 210 mg
Potassium 95 mg
Fiber 1 g
Sugar 20 g
Vitamin A 280 IU
Vitamin C 2 mg
Calcium 65 mg
Iron 1.3 mg