Sourdough Discard Blueberry Muffins With Crumb Topping -

Name: Sourdough Discard Blueberry Muffins With Crumb Topping
Prep time: 15 min
Cook time: 22 min
Ingredients: 2 cups all purpose flour; 1 cup granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 1.5 tsp vanilla; 1/2 cup milk; 1/2 cup melted butter; 2 eggs; 2 cups blueberries; 1/2 cup sourdough discard; zest of one lemon (optional); 1/3 cup flour; 2 tbsp brown sugar; 2 tbsp granulated sugar; 1/4 tsp cinnamon; 1/8 tsp salt; 2 tbsp cold butter

Last Updated on July 5, 2025 by Jamie Saechao

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Perfect for summer, sourdough discard blueberry muffins with crumb topping are moist and tender, bursting with blueberry flavor!

These sourdough discard muffins make a sweet summer breakfast. They are packed with fresh blueberries, a little lemon zest, and sourdough discard. Topped with a brown sugar streusel, these bakery-style muffins put all others to shame!

This sourdough muffin recipe is simple and easy to follow and uses 1/2 cup of sourdough discard, making it the perfect recipe for a no-waste sourdough kitchen.

You do not need sour cream for this recipe.

sourdough discard blueberry muffin on a table

My kids love the blueberry flavor in these muffins, and I appreciate how quickly this easy recipe comes together. From start to finish, these homemade muffins take under an hour to prepare.

This simple recipe can be whipped up with a few mixing bowls and a spatula- you won’t even need to get out the mixer.

For more amazing sourdough recipes, check out my pumpkin muffins, zucchini muffins, or banana bread!

Ingredients + Notes

ingredients for sourdough discard blueberry muffins with blueberries with milk, baking powder, melted butter, discard, flour, sugar, eggs, vanilla, brown sugar, and salt

Dry ingredients: All purpose flour, white sugar, brown sugar, baking powder, salt and cinnamon, fresh or frozen blueberries, lemon zest (optional).

Wet ingredients: Melted butter, plus 2 tablespoons cold butter, eggs, sourdough discard, milk, vanilla extract.

Ingredient Notes: Lemon zest is optional but highly recommended. Wash and dry the blueberries, then pick out any stems, leaves or bruised fruit. Substitute melted coconut oil and almond milk to make these muffins vegan.

What Is Sourdough Discard?

Sourdough discard is the leftover portion of flour and water that remains after you use your sourdough starter to make bread. When you go to feed your starter again, there will be a flat, runny liquid in the jar. This is referred to as discard, and you can make lots of recipes with it!

Baker’s tip: you can use active sourdough starter if needed; give it a stir before adding it to the recipe.

Supplies

Large mixing bowl, small mixing bowl, whisk, spatula, wooden spoon, muffin pan.

How To Make Sourdough Discard Blueberry Muffins

Step 1. Preheat the oven to 400°F and line a muffin tin with 12 muffin liners. Pick through the blueberries to remove any stems or crushed berries. Wash them and let them dry.

Step 2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Whisk the ingredients very well until they are thoroughly combined.

Step 3: Whisk the two eggs in a small bowl. Add the vanilla, milk, melted butter, and discard and mix well. Pour the wet ingredients into the dry, + mix with a wooden spoon until just combined. Add blueberries to the batter and gently mix, being careful not to bruise or break the berries.

Fill each paper liner to the top with the batter.

Streusel Topping:

Step 4: In a separate bowl, whisk together the flour, brown sugar, granulated sugar, salt, and cinnamon. Cut in the cold butter with a pastry cutter or fork until the mixture is crumbly and coarse.

Sprinkle one tablespoon of the streusel on top of the muffins before baking.

Bake for 20-22 minutes or until the tops of the muffins spring back. Let the muffins cool for a few minutes, then transfer to a wire rack.

Recipe Tips

Double batch: Make a double batch of these muffins if you have a lot of blueberries on hand.
Mix lightly: For best results, avoid overmixing the batter. Over-mixing will result in tough rather than tender muffins.
Sourdough discard: I used discard that was a few days old for this recipe.
Lemon zest: A tablespoon of lemon zest complements the sweetness of the blueberries and takes these muffins to the next level. Try it!

a pinterest pin with a photo of sourdough discard blueberry muffins that have a crumb topping

Storage

Always let your muffins cool completely before storing them.

Store leftovers in an airtight container at room temperature for 3 to 4 days.
To freeze, wrap each muffin in plastic wrap and place in a freezer-safe container. Remove as much air as possible from the bag, then freeze for up to three months.
To reheat, thaw the muffins and then warm them in the oven or microwave.

FAQ’s

Can you make sourdough blueberry muffins without sour cream?

Yes, these blueberry muffins with milk instead of sour cream. You can also substitute almond milk for the milk.

Why use sourdough discard in muffins?

Sourdough discard adds a subtle tang to the flavor of the muffins. It’s a great way to use excess discard!

These fluffy sourdough blueberry muffins have a tender crumb and are bursting with the flavors of summer.

Piled high with a delicious crumb, these bakery-styled muffins are irresistible. Please let me know in the comments if you try them!