If you have sourdough discard to use up, these blueberry sourdough muffins are an excellent option. They highlight bright blueberry and orange flavors, use a generous amount of discard, and lean toward the healthier side of muffins.
Muffins can be anything from a light breakfast to a decadent treat. These sourdough discard blueberry muffins sit closer to the lighter end: tender, slightly springy crumbs from the discard, plenty of juicy blueberries, and a fresh citrus note from orange zest. They work well for breakfast or an afternoon snack.
While this version pairs orange with blueberry, other citrus and fruit combinations also work beautifully—lemon and raspberry is a favorite variation. The sourdough base adds subtle tang and texture without overwhelming the fruit flavors.
What’s Great about this Recipe
Quick to make – Mix everything in about 5–10 minutes and bake for roughly 20–22 minutes.
Flexible – The base accepts many substitutions. Different fruits, zests, extracts, flours, and fats all work well, so you can adapt the recipe to taste or what’s on hand.
Uses sourdough discard – This recipe calls for one full cup of discard, a useful way to turn leftover starter into something delicious.
Lighter sweetening and dairy-free option – These muffins are sweetened with maple syrup and use coconut oil for fat. Butter or ghee can be substituted if desired.
Weight measurements included – The recipe includes both volume and weight measurements for accuracy if you use a kitchen scale.
Step by Step Overview:
Making these muffins is straightforward: combine the dry ingredients, whisk together the wet ingredients, fold the dry into the wet, gently add the blueberries, portion the batter into liners, and bake.
Combine the dry ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, kosher salt, and fresh orange zest until evenly distributed.
Combine the wet ingredients
In a large bowl, whisk together sourdough discard, eggs, maple syrup, melted coconut oil, and vanilla extract. The discard is thick and may require extra mixing, especially if it’s cold from the refrigerator.
Add the dry to the wet
Pour the dry ingredients into the wet mixture and begin to combine. Start with a whisk, but switch to a spatula as the batter thickens.
Stop mixing just before the flour disappears
To avoid overworking the batter, stop mixing when most of the flour is incorporated but a few streaks remain. Overmixing can make muffins tough; a lightly mixed batter produces a tender crumb.
Add the blueberries
Gently fold in fresh or frozen blueberries. If using frozen berries, avoid stirring too vigorously or the batter will turn purple; press them in gently instead. Fresh berries are less likely to bleed.
Distribute the batter into paper liners
Portion the batter into paper-lined muffin cups, filling each about three-quarters full. A large cookie scoop helps keep sizes even.
Bake!
Bake in a preheated 375°F oven for about 22 minutes. The muffins are done when a toothpick comes out without wet batter (a little blueberry juice is fine) and the tops spring back when touched. Let them cool a few minutes in the pan before serving warm.
Cool any remaining muffins on a wire rack before storing. They’re excellent warm but also keep well for snacking later.
Enjoy these muffins for breakfast, a snack, or a light dessert.
Substitutions
This recipe is easy to adapt. Here are successful variations to try:
Fruit: Substitute raspberries, blackberries, cherries, or chopped peaches for the blueberries. Adjust piece size so fruit distributes evenly.
Zest: Use lemon or lime zest instead of orange for a different citrus profile.
Extracts: Try orange, lemon, or almond extract in place of vanilla—use about half the amount if using a stronger extract.
Flour: Einkorn, whole wheat pastry, or a lighter whole wheat flour can replace all-purpose flour with good results.
Fat: Melted ghee or butter can replace coconut oil (add an extra tablespoon if using butter). Neutral oils like avocado oil will work but add less flavor.
For a richer dessert made with discard, sourdough brownies provide a fudgy, chewy option.
Recipe FAQ and Tips
Yes. Store in an airtight container and freeze for up to two months. Thaw at room temperature when ready to eat.
At room temperature, keep them up to three days in an airtight container. For longer storage, freeze up to two months. Refrigeration is possible for up to a week but can dry the muffins.
You can substitute various berries and fruits, different citrus zests, extracts, flours, and fats. See the substitutions above for ideas.
Tried the recipe? Leave a rating and comment to share how it turned out.
Sourdough Discard Blueberry Muffins
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Ingredients
- 3/4 cup all-purpose flour (3.75oz or 108g)
- 2 tsp baking powder
- 1 tbsp orange zest (zest of 1 orange)
- 1/2 tsp kosher salt
- 1 cup sourdough discard (274g)
- 1/3 cup pure maple syrup
- 1/3 cup melted coconut oil (79g)
- 2 large eggs
- 1 tsp vanilla extract
- 1.5 cups frozen blueberries* (172g)
Instructions
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Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners.
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Whisk the flour, baking powder, orange zest, and salt in a medium bowl; set aside.
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In a large bowl, whisk the sourdough discard, maple syrup, melted coconut oil, eggs, and vanilla until combined. Cold discard will take longer to blend.
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Add the dry ingredients to the wet and mix until mostly incorporated. Switch to a spatula as the batter thickens. Gently fold in the blueberries, avoiding overmixing to prevent color bleed.
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Divide batter among the 12 cups using a large scoop so each is about 3/4 full.
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Bake about 22 minutes until a toothpick comes out without wet batter and the tops spring back.
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Cool a few minutes in the pan, then transfer to a rack. Enjoy warm or cool completely before storing.
Notes
Storage: Cool completely, then keep at room temperature up to three days in an airtight container or freeze up to two months. Refrigeration is possible for up to a week but can dry them out.
Experiment with different fruits, zests, extracts, flours, and fats to suit your preferences.
Nutrition
Nutrition is estimated using a database and intended as a guideline.