These Bakery Style Sourdough Blueberry Muffins are my new go-to blueberry muffin recipe! Muffins are a favorite in our house and I normally make my easy shortcut muffins, but not anymore. Now that I have dabbled in sourdough over the last 2 years, I have plenty of discard to go around. These bakery-style blueberry muffins are made with sourdough discard, and they're bursting with juicy, fresh blueberries.
If you're not familiar with sourdough, discard. It is the portion of a sourdough starter that is removed before feeding it with flour and water. When you keep a sourdough starter, you remove a portion to keep the starter manageable and to prevent it from becoming too acidic. This removed portion is called "discard."
Normally, this portion of the starter is discarded (hence the name discard), but did you know discard is wonderful to cook and bake with? Sourdough discard adds such a delicious flavor and tang to so many recipes. A few of my favorites recipes to add sourdough discard to are pancakes, waffles, muffins, pasta, homemade pizza crust, quick breads, brownies, popovers and crackers.
After you discard and feed your sourdough starter, you can store the discard in the refrigerator for up to 2 weeks. I normally store my sourdough starter in the refrigerator as well, because I don't bake with it daily or even weekly. If you start to accumulate a lot of discard from multiple feedings it can all be stored together in the same jar or container. Just make sure to use all the discard within 2 weeks.
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To start assemble the crumb topping and set aside. Preheat the oven to 375 degrees and line a regular size muffin pan with paper liners. Add a bit on non stick spray to the liners to prevent the muffins from sticking. In a large bowl, combine the dry ingredients. Add the blueberries and toss the mixture to coat.
In a medium bowl, whisk the wet ingredients until smooth. Pour the wet mixture into the dry ingredients and stir just until combined. If the batter is too stiff, add 1-2 tablespoons of water or milk.
Cover the bowl with a clean dish towel and let the batter rest for about 15 minutes. When you let muffin batter rest before baking it gives the flour more time to absorb moisture from the liquids, resulting in a thicker batter which produces taller, more evenly rounded muffins with less spreading.
You can also cover and chill the muffin batter overnight in the refrigerator for a make ahead option. Chilling the batter will release more steam when the muffins bake in a hot oven. I like to do this if I have overnight guests or for a holiday breakfast.
Look at the muffin batter. It's fluffy and thick after resting.
Divide the batter evenly into 12 muffins (fill each cup about 3/4 full) and add the crumb topping (gently pressing down the crumbly topping on top of the batter).
Bake the muffins at 375 degrees for 10 minutes, then drop the oven temp to 350 and continue baking for for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 10 minutes before removing to a baking rack to cool completely.
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Store muffins in an air tight container and eat within 3-5 days. For longer storage place muffins in a freezer bag and store in the freezer for up to 3 months. I hope you'll give this recipe a try!
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