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Fluffy Sourdough Discard Blueberry Muffins with Lemon Glaze

A close-up, cross-section view of a sourdough blueberry muffin, showing moist interior packed with blueberries and topped with white glaze.
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Make moist, tangy blueberry muffins using your active sourdough discard. This easy recipe delivers a tender crumb and bright lemon finish for a perfect morning bake.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup active sourdough discard (unfed or fed)
  • 1/2 cup milk (whole or 2%)
  • 1/4 cup melted unsalted butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the sourdough discard, milk, melted butter, egg, and vanilla extract until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula only until the dry ingredients are just moistened. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes muffins tough.
  5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the muffins cool, prepare the glaze. Whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  10. Drizzle the lemon glaze over the cooled muffins before serving.

Notes

  • Using sourdough discard keeps this recipe quick, avoiding a long fermentation time.
  • For a bakery-style top, sprinkle a teaspoon of coarse sugar over the batter in each cup before baking.
  • If your discard is very cold, let it sit on the counter for 15 minutes before mixing to take the chill off.
  • This recipe yields moist blueberry sourdough muffins with a pleasant, slight tang.

Nutrition

Find it online: https://devourdish.com/sourdough-blueberry-muffins-recipe/