Sourdough Blueberry Muffins

Tangy sourdough discard transforms ordinary blueberry muffins into something special, adding subtle depth and a tender crumb that stays moist for days. The sour cream base creates a rich, almost cake-like texture that balances the bright burst of berries in every bite. Whip these up on busy mornings when you want homemade taste without the fuss.

Ingredients

1 1/2 cups (187 g) all-purpose flour

1 cup (200 g) granulated sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp table salt

1/2 cup (113 g) unsalted butter, melted

1/2 cup (105 g) sourdough discard

3/4 cup (180 g) sour cream or plain full-fat Greek yogurt

1 large egg, room temperature preferred

1 tsp vanilla extract

1 1/2 cups (210 g) fresh blueberries

Granulated sugar for topping (optional)

Instructions

Preheat oven to 425°F (220°C) and line a 12-count muffin tin with paper liners. Set aside.

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

In a separate mixing bowl, whisk together melted butter, sourdough discard, sour cream, egg, and vanilla extract until ingredients are evenly mixed.

Add wet ingredients to dry and use a spatula to gently fold together. Once batter is about 50% combined, add blueberries and continue to mix gently until blueberries are well-distributed and batter is just combined. Do not over-mix or muffins will be dense and dry.

Evenly divide batter into prepared muffin tin. If desired, sprinkle with granulated sugar.

Transfer to center rack of 425°F (220°C) oven and bake for 8 minutes, then, without opening the oven door, decrease oven temperature to 350°F (175°C) and bake for 12 minutes longer until muffins are baked through. The tops will be beginning to turn a light golden brown and a toothpick inserted in the center should come out clean or with moist crumbs.

Allow muffins to cool for 10 minutes in the muffin tin before carefully removing to a cooling rack to cool completely.