As much as I love the holidays and winter break, it feels so good to be back in the kitchen with Blanche Devereaux. I pulled Blanche out of the fridge several days ago and have been discarding and feeding heaps to whip her back into shape. My first sourdough recipe of 2026 is blueberry discard muffins, which set the bar REALLY high for the rest of the year. I typically make a match of chocolate chip muffins weekly (read about them here: https://emerybodie.com/the-sourdough-files-chocolate-chip-discard-muffins/), but I bought a huge carton of blueberries the other day and needed to use or freeze them. I googled “blueberry discard muffins” and this recipe from Little Spoon Farm jumped out at me: https://littlespoonfarm.com/sourdough-blueberry-muffins-recipe/ (I’ll copy and paste below photos).
Blueberry Muffin with Crumb Topping
My Gray Malin/MacKenzie-Childs plates deserve a moment, no?
I had everything necessary in my fridge and pantry!
Muffin Prep
The crumb topping is a game changer. It’s delicious! And it only takes a minute to come together.
I followed the advice of Amy and froze the blueberries before mixing. I will do this again. I think the berries would lose their shape otherwise.
Recipe
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Servings: 12
Author: Amy Duska
EQUIPMENT
- 12 count muffin tin
INGREDIENTS
Dry Ingredients
- 2 cups (240 g) all purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon corn starch
- zest of half a lemon
- 1 cups (150 g) blueberries (fresh or frozen)
Wet Ingredients
- 8 tablespoons (113 g) butter (melted)
- 2 large eggs
- ½ cup (125 g) sourdough starter discard
- 3 tablespoons (45 g) sour cream (or plain Greek yogurt)
- 1 teaspoon (5 g) vanilla extract
Crumb Topping
- 3 tablespoons (45 g) butter ( melted)
- ½ cup (100 g) granulated sugar
- ½ cup (60 g) all purpose flour
INSTRUCTIONS
- Crumb topping: Place the melted butter, flour and sugar in a bowl and use a fork to mix until it becomes a coarse crumble. Set aside.
- Preheat the oven to 350°F (176°C). Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.
- Dry ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork. Add the blueberries and toss the mixture to coat. Set aside.
- Wet ingredients: In a medium mixing bowl, whisk all the wet ingredients until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or milk to help thin it down.) *I did have to add about 2 TB milk)
- Divide the batter evenly into 12 muffins and sprinkle the top with the crumble topping. Make sure to press the crumble, gently, on the top of the batter.
- Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the tin for 10 minutes before removing to cool on a cooling rack.
NOTES
- Store the muffins loosely covered, at room temperature, for up to 3 days.
- Freeze the muffins wrapped in plastic wrap, inserted into a freezer-safe bag for up to 3 months.
The muffins are exquisite. The lemon zest takes them to another level. Two thumbs up from all four Slagels. Enjoy!
Happy baking!
