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Sourdough Discard Blueberry Muffins with Sour Cream Recipe

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4.3 from 32 reviews

These Sourdough Discard Blueberry Muffins with Sour Cream deliver a moist, tender crumb with a delightful burst of fresh blueberries. Made with sourdough discard for extra depth of flavor and natural leavening, these muffins combine the tangy richness of sour cream with zesty lemon notes for a perfectly balanced treat. Lightly crisped with a sprinkle of turbinado sugar on top, they are a delicious and resourceful way to use leftover sourdough starter.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 1 1/3 cup + 1 tablespoon (185 grams) All Purpose Flour
  • 1 tablespoon Corn Starch
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder (aluminum free)
  • 1/2 teaspoon Fine Sea Salt
  • 1 1/4 cups (165 grams) Fresh Blueberries (divided)

Wet Ingredients

  • 2 Eggs (large)
  • 2/3 cup (150 grams) Organic Cane Sugar
  • 1/2 cup (125 grams) Sour Cream (full fat)
  • 1 tablespoon Lemon Zest (from about two lemons)
  • 1 tablespoon Lemon Juice (fresh squeezed)
  • 2 teaspoons Vanilla Extract
  • 6 tablespoons (80 grams) Unsalted Butter (melted, cooled to 90-95°F / warm to touch)
  • 1/2 cup (140 grams) Sourdough Discard (100% hydration)
  • 1/4 cup (40 grams) Fresh Blueberries (for topping)
  • 1/3 cup (65 grams) Turbinado Sugar (or raw sugar, for topping)

Instructions

  1. Mix the Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, corn starch, baking soda, baking powder, and fine sea salt. Gently toss in 1 1/4 cups (165 grams) of fresh blueberries to evenly distribute them within the dry mixture. Set this bowl aside. If using frozen blueberries, allow them to thaw and drain excess liquid before tossing.
  2. Mix the Wet Ingredients: In a separate large mixing bowl, beat together the eggs, organic cane sugar, sour cream, lemon zest, lemon juice, and vanilla extract. While whisking continuously, slowly pour in the warm melted butter until the mixture is smooth and homogenous. Next, whisk in the sourdough discard until fully integrated, creating a smooth batter base.
  3. Mix the Batter: Add all the dry ingredients to the wet ingredients at once. Using a silicone spatula, gently fold the mixture together carefully to avoid overmixing. Continue folding until no dry flour patches remain; the batter will be loose but viscous. Let the batter rest at room temperature for at least 15 minutes and up to 25 minutes to allow it to puff up for loftier muffins. Avoid stirring during this resting period.
  4. Get Ready to Bake: Preheat your oven to 425°F (218°C) and position the oven rack in the center. Line a standard muffin pan with 12 tulip-style muffin liners or use your preferred liners. If you have two muffin pans, place muffins in every other cup across both pans to give them room to rise well and develop a domed shape.
  5. Scoop the Batter and Bake: Without stirring the batter again, use a large cookie scoop (#20) or a heaped 1/4 cup scoop to fill each muffin cup generously with batter. Evenly distribute any leftover batter among the cups. Dot the tops of each muffin with 2-3 of the reserved fresh blueberries, then sprinkle about one teaspoon of turbinado sugar over each muffin to create a crunchy, sweet crust.
  6. Bake: Place the muffins in the preheated oven and immediately reduce the temperature to 375°F (190°C). Bake for 20-25 minutes, starting to test doneness at 20 minutes by inserting a toothpick into several muffins. When the toothpick comes out clean with just a few moist crumbs and the muffin tops are golden brown, remove the pan from the oven.
  7. Cool: Transfer the muffins individually to a cooling rack. Allow them to cool completely before serving or storing. Once cooled, store covered at room temperature for up to three days.
  8. To Freeze: For longer storage, cool muffins completely and place them individually on a parchment-lined sheet pan in the freezer. Once frozen solid, transfer muffins to a lidded airtight container. Freeze for up to two weeks. To rewarm, bake muffins from frozen in a 350°F (177°C) oven for 10-15 minutes until warmed through and fresh-tasting.

Notes

  • If using frozen blueberries, thaw and drain them before mixing to avoid excess moisture that can affect batter consistency.
  • Resting the batter for 15-25 minutes allows the sourdough discard and leavening agents to activate for better muffin rise and texture.
  • Using two muffin pans with every other cup filled improves muffin dome by allowing better air circulation and equal heat exposure.
  • The turbinado sugar topping adds a delightful crunch and subtle sweetness contrast to the tender muffin crumb.
  • These muffins keep well at room temperature for up to three days; for longer freshness, freeze and reheat as instructed.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/sourdough-discard-blueberry-muffins-with-sour-cream-recipe/