Blueberry and Lemon Bakery Style Sourdough Discard Muffins
Mom-Approved Blueberry Sourdough Muffins
I’ll always remember the support and love I felt when I reached 10K on YouTube. It was one of those moments that made me stop, breathe, and soak in how grateful I am. So, naturally, I celebrated the way I know best—by baking something special with my mom. These blueberry sourdough muffins were born that day, and the second I pulled them out of the oven, I knew it was the recipe. The one. The one that would remind me of that feeling, every single time.
So whether you’re celebrating a milestone or just a quiet morning with coffee, these muffins are for you. Soft, fluffy, golden-topped, and bakery-worthy, they bring that perfect balance of sweetness, tart blueberries, and a little sourdough magic. Also, my mom approved these, so you know they’re legit.
Ingredients
Dry Ingredients:
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (150g) fresh or frozen blueberries
Wet Ingredients:
- ½ cup (113g) unsalted butter, brown butter (see instructions below) melted and cooled
- ½ cup (100g) coconut sugar or regular sugar
- ¼ cup (85g) honey
- 2 large eggs, at room temperature
- ½ cup (120g) sourdough starter discard
- ½ cup (120g) sour cream or plain Greek yogurt or ½ cup (120g) canned coconut milk (or unsweetened almond milk)
- 1 teaspoon vanilla extract
- Zest of half a lemon (optional, but so good!)
Crumb Topping:
- 3 tablespoons (45g) unsalted butter, melted
- ¼ cup (50g) coconut sugar
- ⅓ cup (40g) all-purpose flour
- ½ teaspoon ground cinnamon
Instructions
1. Brown the Butter
- In a small saucepan over medium heat, melt the butter. Keep stirring as it bubbles and foams, then turns golden brown with a nutty aroma.
- Once you see brown bits at the bottom, remove from heat immediately and pour it into a heatproof bowl to cool slightly.
2. Make the Crumb Topping
- In a small bowl, mix together the melted butter, coconut sugar, flour, and cinnamon until crumbly. Set aside.
3. Preheat the Oven
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or lightly grease it.
4. Mix Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Toss in the blueberries so they don’t sink in the batter.
5. Mix Wet Ingredients
- In a separate bowl, whisk together the brown butter, coconut sugar, and honey until smooth.
- Add the eggs one at a time, mixing well.
- Stir in the sourdough discard, coconut milk (or almond milk), vanilla extract, and lemon zest.
6. Combine Wet & Dry
- Gently fold the wet mixture into the dry ingredients. Don’t overmix! A few lumps are okay—this keeps them soft and fluffy.
7. Fill Muffin Cups
- Divide the batter evenly, filling each muffin cup about ¾ full.
- Sprinkle the crumb topping over each muffin.
8. Bake
- Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool in the tin for 10 minutes before transferring to a wire rack.
Iski Note
Ingredient Swaps & Tips
- No sour cream or yogurt? No problem! I use coconut milk for a rich, dairy-free option, but almond milk works just as well. If you prefer a more traditional approach, swap in Greek yogurt or sour cream at a 1:1 ratio.
- Frozen blueberries? Just toss them in—no need to thaw!
- Want to adjust the sweetness? You can slightly reduce the coconut sugar, but this recipe is balanced to give you just the right amount of sweetness.
- Storage: Keep muffins in an airtight container for up to 3 days, or freeze for up to 2 months—they reheat beautifully!
What’s the Best Swap?
- For fluffiness with a slight tang, use buttermilk or whole milk + vinegar.
- For a dairy-free option, coconut milk (or almond milk + vinegar) keeps them light and tender.
- For extra richness, try ricotta cheese—it adds a creamy texture without making the muffins too dense.
Why this recipe hits
Every milestone—big or small—is worth celebrating. Whether you’re hitting 10K, finishing a project, or just making it through the week, take a moment to treat yourself. Bake something good, share it with someone you love, or simply enjoy a quiet bite with your morning coffee. And if you try this recipe, let me know how it turns out!