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Baked » Recipes » Sourdough Discard

Sourdough Blueberry Muffins with Cinnamon Streusel

Published: Aug 8, 2020 · Modified: Jun 3, 2022 by Baked · This post may contain affiliate links · 9 Comments

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A simple discard recipe for sourdough blueberry muffins, with a sweet streusel topping and plenty of blueberries. Made in one bowl, these can easily be made dairy free.

A blueberry streusel muffin with the paper liner folded down.

We have one sourdough discard muffin recipe already in the books – our sourdough morning glory muffins – but these one-bowl blueberry coffee cake muffins are sweeter, more delicate, and perfect for afternoon tea or coffee.

It’s blueberry season right now, but these can be made with either fresh or frozen blueberries, so they can be enjoyed year round. So if you have too much extra sourdough starter lying around, put your discard to use in some muffins!

Jump to:
  • Ingredients
  • Method
  • Tips and Notes
  • Substitutions
  • Recipe

A stack of three blueberry streusel muffins with other muffins surrounding.

Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.

Ingredients

  • Milk (or non-dairy milk)
  • Sourdough starter discard
  • Sunflower or other vegetable oil (see substitutions)
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Sugar
  • Baking powder
  • Cinnamon
  • Sea salt
  • Fresh or frozen blueberries
  • Butter or coconut oil (for streusel)
Sourdough blueberry muffin ingredients as a flat lay.

Method

Start by making the streusel topping. Place the flour, sugar, cinnamon, and butter (or coconut oil/milk) into a medium bowl and use your hands to mix. It should be crumbly, with some larger pieces, when it’s ready. Set aside.

Preheat the oven and line (or grease) a 12-cup muffin tin.

Streusel in a jar, top down view.

Whisk the milk, discard, oil, eggs, and vanilla together in a large bowl. Add the flour, sugar, baking powder, cinnamon, and salt, and mix until just combined. There shouldn’t be any streaks of flour visible, but try not to over mix.

Dry ingredients being added to the milk mixture for muffins.

Add the blueberries to the muffin batter and carefully fold them in with a wooden spoon or spatula.

Blueberry muffin batter in a large bowl.

Spoon the batter evenly into each muffin cup, then top with the streusel topping. It might seem like a lot, but as the muffins rise you want enough streusel for each one!

  • Muffin cups filled with blueberry muffin batter.
  • Streusel topped muffins in a black muffin tin.

Bake the muffins for about 22 minutes. Do the toothpick test to make sure they’re done before taking them out of the oven, then let them rest in the muffin tin for a few minutes before cooling fully on a rack.

Streusel topped blueberry muffins on a cooling rack.

Tips and Notes

If using frozen berries, use them directly from the freezer to reduce the purple colour leaching into the muffin batter too much. This batter is thick enough that the berries won’t sink to the bottom, so there’s no need to coat in flour beforehand.

The muffins are on the sweet side with the addition of streusel, so if you prefer a less-sweet muffin, you may want to leave the topping off. Or, if making the streusel seems like a bit much, you can also sprinkle the tops of each muffin with a little sugar instead.

We prefer using muffin liners for fruit muffins because added fruit can sometimes burn when it’s in direct contact with the muffin tin.

Close up of sourdough blueberry muffins, stacked.

Substitutions

As mentioned above, both fresh and frozen berries work well. We recommend wild blueberries for their small size (more blueberries in each bite) but it doesn’t matter. Raspberries and blackberries also work well.

Sunflower oil is great here for its neutral taste, but avocado oil, organic canola oil, and grape seed can all be used instead. Melted butter will likely be fine but we haven’t tested these with it.

The recipe card provides instructions for making the streusel dairy free, and the muffins can be made with dairy-free milk (like oat or almond) if you prefer. Don’t like cinnamon? We recommend using half the amount cardamom instead.

If you want a slightly more wholesome muffin, whole wheat pastry flour can be used instead of all-purpose.

Blueberry streusel muffin cut in half to show interior texture.

More Sourdough Discard Recipes

Sourdough Crêpes
Sourdough Biscuits
One Bowl Sourdough Banana Bread
Sourdough Waffles
Sourdough Crumpets

Blueberry muffins stacked on top of one another.

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.

Recipe

A blueberry streusel muffin with the paper liner folded down.

Sourdough Blueberry Muffins with Cinnamon Streusel

4.8 from 9 votes
Author: Alexandra Daum
Yield: 12
Prep Time 10 minutes mins
Cook Time 24 minutes mins
Total Time 34 minutes mins
Print Recipe Pin Recipe Comments

Description

 

A simple discard recipe for sourdough blueberry muffins, with a sweet streusel topping and plenty of sweet blueberries. These can easily be made dairy free.

Equipment

  • 12-cup muffin tin
  • muffin cups
  • Mixing bowl
  • Whisk
  • Wooden spoon
  • Measuring cups and spoons or a digital kitchen scale

Ingredients
 

Sourdough Blueberry Muffins

  • ¾ cup milk
  • ½ cup sunflower oil
  • ½ cup sourdough discard
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • 1 cup wild blueberries, fresh or frozen

Cinnamon Streusel

  • 1 cup all-purpose flour
  • ⅓ cup sugar
  • 1 teaspoon cinnamon
  • ⅓ cup butter

Instructions
 

  • Start by making the streusel. Mix the flour, sugar, and cinnamon in a medium bowl, then add the butter. Use your hands to mix until a crumbly mixture forms, then set aside.
  • Preheat the oven to 350°F (180°C) and line or grease a 12-cup muffin tin.
  • In a large bowl, whisk the milk, oil, discard, eggs, and vanilla until fully combined and slightly frothy.
  • Add the flour, sugar, baking powder, cinnamon, and salt to the bowl. Use a wooden spoon to mix until no streaks of flour remain in the bowl.
  • Add the blueberries to the muffin batter and carefully fold them in to incorporate throughout.
  • Spoon an equal amount of batter into each muffin cup, then cover each with the streusel topping.
  • Bake the muffins for 22-24 minutes, or until the top is lightly golden and a toothpick inserted into the centre of a muffin comes out clean.
  • Cool the muffins in the tin for five minutes before removing and cooling fully on a rack. The muffins will keep for a couple of days at room temperature, but are best on the day they’re baked.

Notes

To make the streusel dairy free, use ¼ cup (60 g) coconut oil and 1 tablespoon non-dairy milk in place of the butter.

Nutrition

Serving: 1g | Calories: 222kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Cholesterol: 32mg | Sodium: 230mg | Fiber: 1g | Sugar: 9g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
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Reader Interactions

Comments

  1. Ruth Setacci says

    October 03, 2020 at 5:10 pm

    I did not see the temperature you are supposed to bake the muffins at. Did I miss it??

    Thanks, Ruth Setacci

    Reply
    • Alexandra Daum says

      October 04, 2020 at 6:47 am

      Hi Ruth, were you looking at the recipe card at the bottom of the post or the ingredient/method run through in the post body? Please be sure to look at the card for the correct amounts of each ingredient, and the baking temperature in step two (350F/180C) to make sure the muffins turn out well. Hope that helps!

      Reply
  2. Daphne says

    December 05, 2020 at 7:14 am

    This was the first time we tried a sourdough discard recipe. They turned out amazing! We added fresh cranberries instead of blueberries because we like it a bit less sweet, and used 80% spelt flour. We had to fill the muffin pan to the brim, next time we’ll make 14 muffins instead of 12. They are super tasty and amazing for breakfast!

    Reply
    • Alexandra Daum says

      December 05, 2020 at 8:49 am

      I’m so happy you liked them, thanks Daphne!

      Reply
  3. Tsippi says

    January 17, 2021 at 7:10 pm

    First time that I used my discard for something other than bread. And when I say “tastes like a regular homemade blueberry muffin” I’m not kidding. This recipe is definitely a keeper and worth being doggy eared. I used 70%wheat as that’s what I had in hand and it came out just like the pics!!
    Thank you Alexandra!!

    Reply
    • Alexandra Daum says

      January 18, 2021 at 3:51 am

      That’s lovely to hear, thank you so much!

      Reply
  4. Susan says

    May 16, 2021 at 4:13 am

    I just started my sourdough journey and was looking for recipes to bake bliueberry muffins with the discard. These taste really great and chewy! Delicious!

    As I has some leftover filling from making cinnamon rolls, I used them (added coconut oil) instead of a crumble with flour. Was sweet but thankfully went delightfully well with the moderately sweetened muffins. Yummy:)

    I actually replaced a couple of tbsp of AP flour with cornflour for lightness.
    Thank you!

    Reply
  5. Jann says

    April 03, 2023 at 2:36 pm

    5 stars
    Another great muffin recipe but less hefty than the morning glory muffins. Could I use buttermilk for the milk in this recipe? I combined some vanilla sugar with Demerara sugar for the top instead of streusel for a nice crunch. I used coconut oil instead of sunflower.
    Also I downloaded recipe to paprika app and oven temp did not show up.

    Reply
    • Alexandra Daum says

      April 04, 2023 at 3:32 am

      Hi Jann, I think buttermilk could be used with no changes. We aren’t affiliated in any way with the paprika app, as they are essentially stealing recipes from sites like this one, and have no control over issues on their end.

      Reply

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