A simple way to use what you already have.
If you’re keeping a sourdough starter, you know how quickly discard can add up. I used to feel like I needed complicated recipes just to use it, but the simplest ones are what I always find myself remaking.
These muffins are soft, naturally sweetened with honey, and made with ingredients I almost always have on hand.
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Why I Make These
I originally started making these because I didn’t want to waste blueberries. Over time, I started adding in sourdough discard as an easy way to use both.
Anytime I have extra of either I make a batch of these.
I also love this recipe because it has no refined sugar and the Greek yogurt adds protein.
How to Use Sourdough Discard for Muffins
Sourdough discard works really well in muffins because it adds moisture and a slight tang.
It’s one of the easiest ways to start using your discard without overcomplicating things.
If you want to make them, I’ve put the full recipe below.
Sourdough Discard Blueberry Muffins
Equipment
- Muffin Tin
- Parchment Paper Muffin Liners
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup sourdough discard
- 1/2 cup honey
- 1 large egg
- 1/2 cup plain whole-milk Greek yogurt
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
- 1 cup blueberries
- 1/4 cup milk
Instructions
- Preheat oven to 350°F and line a muffin tin with parchment liners.
- Mix flour, baking soda, and salt in a bowl.
- In another bowl, whisk sourdough discard, honey, egg, yogurt, coconut oil, vanilla, and milk.
- Combine wet and dry ingredients.
- Fold in blueberries.
- Divide batter into muffin tin.
- Bake 20–25 minutes.
- Cool and enjoy.
Notes
- Works with fresh or frozen blueberries
- Swap coconut oil if needed
- Add more sweetener if desired—this recipe is not overly sweet
- Start checking at 20 minutes—they’re usually done between 20–25 minutes
Tips & Variations
- Use fresh or frozen blueberries depending on what you have
- Add lemon zest for a brighter, spring flavor
- Swap honey for maple syrup if preferred
- Don’t over mix the batter
- Use parchment paper liners
- Use a cookie scoop to transfer the batter
How to Store Blueberry Muffins
- Store at room temperature for 2–3 days
- Refrigerate for up to 5 days
- Freeze for longer storage
The JARS Method
This is exactly the kind of recipe I come back to when I’m trying to keep things simple.
Just ingredients: everything here is recognizable and easy to keep stocked
Affordable living: using sourdough discard and extra blueberries instead of wasting them
Real food: naturally sweetened with honey and made from scratch
Simple home: a flexible recipe you can use whenever you need it
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