Go Back

Sourdough Discard Blueberry Muffins with Streusel Topping

Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • For the Muffins:
  • 1 cup sourdough discard unfed, straight from the fridge is fine
  • 1/2 cup melted butter cooled slightly
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups wild blueberries fresh or frozen
  • For the Streusel Topping:
  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1/4 cup cold butter cubed

Method
 

  1. Preheat your oven to 375°F. Line a muffin tin with paper liners or grease it well (we are not losing muffins to the pan today).
  2. Make the Streusel. In a small bowl, mix flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a fork or your fingers until crumbly. Set aside (and try not to eat it all immediately).
  3. Mix the Wet Ingredients. In a large bowl, whisk together sourdough discard, melted butter, sugar, eggs, milk, and vanilla until smooth-ish. It doesn’t have to be perfect—we’re not baking for judges.
  4. Combine the Dry Ingredients. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Bring It Together. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix unless you enjoy dense muffins (no judgment, but…why?).
  6. Add the Blueberries. If using frozen berries, toss them in a tablespoon of flour first. Fold them gently into the batter. Embrace the purple streaks if they happen—they’re charming.
  7. Fill & Top. Divide the batter evenly among the muffin cups. Sprinkle that glorious streusel on top like you mean it.
  8. Bake for 18–22 minutes, or until golden on top and a toothpick inserted in the center comes out clean-ish (a little blueberry juice is fine, we’re not monsters).
  9. Cool (Briefly) & Devour. Let them cool for a few minutes before removing from the pan. Or don’t. I’ve burned my fingers for less.

Notes

Notes from My Slightly Flour-Dusted Kitchen:
These freeze beautifully…in theory. In practice, they rarely make it that far.
The tang from the sourdough discard is subtle but magical—like your muffins have a personality.
Perfect with coffee, tea, or eaten over the sink while hiding from your responsibilities.