How to Make Sourdough Blueberry Mini Muffins

by Heather

Use your starter discard instead of throwing it away in these delicious Sourdough Blueberry Mini Muffins! ❤

Updated Jan 1 2021

Sourdough discard recipes are one of my favorite things to play with in the kitchen, and these sourdough blueberry mini muffins are no exception!

I enjoy working out the ratios and seeing what difference the sourdough discard makes in a recipe.

I also enjoy discard recipes because I hate throwing this amazing, nutritious ingredient into the trash! It just doesn’t seem right, so I like to incorporate it into my baking recipes as often as possible.

If you need to make a starter, head on over to my recipe How to Make Sourdough Starter in Six Easy Steps!

For other discard recipe ideas like these sourdough blueberry mini muffins, check out Zucchini Bread with Sourdough, and my personal favorite, Sourdough Waffles.

This post contains affiliate links. For more information, see my disclosures here.

Holding a Sourdough Blueberry Mini Muffin

Here are some tips for making these sourdough blueberry mini muffins truly delicious:

  • Use fresh blueberries if possible. Frozen blueberries are much more convenient, but the flavor from fresh blueberries just can’t be beat, especially in a muffin recipe.
  • Only fill your muffin cups 3/4 of the way. This keeps them nice and small, and also ensures they are easy to remove from the tins once baked. You may have excess batter as a result, so once your first batch is done, you can fill 3-6 more muffin cups and have some bonus muffins! (Only bake these for 13 minutes, then check frequently for doneness.)
  • Set your timer for 15 minutes, and if they’re not done, check them often until they are. This will ensure they are not over-baked, and they stay moist and soft.
  • Use a muffin tin like this one – I use this kind, and it’s sturdy and the perfect size!

What is sourdough discard?

Sourdough discard is the sourdough starter you have left over after you’re done feeding. Feeding a starter just means you take a small amount of your existing starter and add water and flour. (Don’t have a starter? Learn How to Make Sourdough Starter in Six Easy Steps!)

But what happens to the rest of the starter that’s left behind – your discard?

You can discard it, as the name implies. Scrape it into the garbage, then rinse your container in hot soapy water.


You can add it to other recipes! This adds a boost of nutrition from your starter, and makes regular recipes more flavorful. For example, Belgian waffles are good, but sourdough Belgian waffles are amazing!

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If you’re growing tired of feeding your starter, or if you’re planning a long vacation, consider drying your starter and storing it in the pantry. Check out How to Dry (and Revive) Your Sourdough Starter for Long-Term Storage for step-by-step instructions on both drying and reviving your starter.

Sourdough Starter from Scratch

The best way to use sourdough discard: Collect it!

Sourdough starter needs to be fed daily, which means you’ll have discard every day. If it works for you to use it in a different baking recipe every day, go right ahead!

But for most of us, we don’t have that time to dedicate in the kitchen. The best way is to scrape your discard into one collective jar in your fridge, making sure to use it once a week, for recipes like these sourdough blueberry mini muffins.

This is a great strategy for two reasons:

  1. It’s a better use of your time, rather than having to bake something new every day
  2. Some recipes call for a whole cup of discard, and it can take several days to accumulate that much discard

For us busy mamas, collecting sourdough discard through the week is a much more realistic option. This way, we can plan a baking day in the upcoming week (like a Saturday) and collect the discard until then!

Why store sourdough discard in the refrigerator?

You must store your sourdough discard in the refrigerator if you’re collecting it more than two days.

A sourdough starter will do fine for a couple days on the counter without feeding, but soon it will grow a layer of liquid on the top (hooch) and it will keep fermenting to develop a super sour taste that’s much too overpowering to use in recipes.

It’s best to store your discard in the fridge to slow down fermentation and get a mild sour tastes in your discard recipes.

My rule of thumb is this: collect discard for a week, and if you don’t use it, throw it away and start collecting again. I once made my favorite sourdough waffles with discard I collected over ten days or so, and they weren’t even edible. Despite being in the fridge, the discard continued to ferment and it developed that overly-sour flavor, which ruined the waffles. Learn from my mistakes!


How do I use sourdough discard?

To answer this question, I made a recipe round-up called The Web’s Largest List of Sourdough Discard Recipes, and it’s easy to find exactly what kind of recipe you’re craving. The recipes are divided by sweet and savory, so if you already know you want pretzels instead of cookies, that will help narrow it down.

Leavenly is a site for all things sourdough, so check out the resource page and my most popular post to date, List of the Best Sourdough Cookbooks.

Please let me know in the comments below if you have any questions, or if you made any changes to the recipe that you loved! And, as always, enjoy these Sourdough Blueberry Mini Muffins!

Blueberry Sourdough Mini Muffins

Sourdough Blueberry Mini Muffins

These bite-size beauties are a delicious way to enjoy the health benefits of sourdough, and to utilize your discard after feeding your starter. Kids love them, too!
4.92 from 12 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 28 muffins


  • 1 1/4 cup all-purpose flour (210g)
  • 3/4 cup sugar (160g)
  • 1/2 tsp salt (3g)
  • 2 tsp baking powder (8g)
  • 1/3 cup vegetable oil (75g)
  • 1 egg
  • 1/3 cup milk (110g)
  • 1/4 cup sourdough discard (70g)
  • 1 cup blueberries (150g) fresh or frozen (thaw before adding)


  • Preheat oven to 375°F. Grease two mini muffin tins with oil or butter.
  • Combine flour, sugar, salt and baking powder in a medium bowl.
  • In a glass measuring cup, add vegetable oil. Add egg and mix to combine. Add enough milk to reach 1-cup level.
  • Add milk mixture to flour mixture. Add sourdough discard, and stir well to combine.
  • Fold in blueberries.
  • Using a small spoon, fill muffin cups about 3/4 full.
  • Optional: for crumb topping, mix 1/3 cup flour with 1/4 cup cubed butter and 1 1/2 tsp cinnamon in a small bowl. Stir well with a fork to combine until crumbly, and sprinkle on muffins before baking.
  • Bake both tins together for 15-18 minutes, or until toothpick inserted in center comes out clean.
  • Remove to cooling rack after a few minutes, and enjoy!
Keyword blueberry, Discard, muffins, Sourdough

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Ina March 31, 2020 - 8:20 pm

5 stars
Hi Leavenly, Welcome to our Rocky Mtns! THANK YOU for posting ur trial & errors while adjusting for our altitude & incredible dryness. I just made these muffins except that I used choc chips instead of blueberries. YUM!! Can’t wait to try the rest of ur recipes!

leavenly April 1, 2020 - 10:23 am

That’s a great modification! I bet they were delicious. Adapting to baking at altitude and in such dryness was definitely a challenge, but I think I’ve got it figured out! Surprisingly, for things like cookies, I literally HALVE the amount of sugar that recipes call for, and that prevents them from collapsing when they come out of the oven. For bread, it needs a higher hydration because our flour tends to be drier. It’s little challenges like this that make me love baking! Thanks for the review!

Anna May 2, 2020 - 3:45 pm

How would you adjust this recipe if you don’t have a mini muffin pan?

leavenly May 2, 2020 - 3:59 pm

Hi Anna, great question! You could use a standard muffin tin for these. Fill the cups to 3/4 full, and bake at 375°F for 30-35 minutes. Start checking them at 25 minutes to make sure they don’t overcook! 🙂

How to Make Sourdough Bread: Ultimate Beginner's Guide (2020) May 6, 2020 - 10:33 am

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Debra May 13, 2020 - 3:27 pm

5 stars
Tried these today with my discard. They were so good! Will definitely be making these again! Thanks for sharing!

leavenly May 14, 2020 - 1:37 pm

You’re so welcome, Debra! I’m so happy you were able to use that discard! 🙂

Joanne June 22, 2020 - 9:23 pm

5 stars
Amazing, fluffy muffins. Not an overpowering sourdough taste and SO easy to make. Thank you for sharing!!

leavenly June 23, 2020 - 8:09 am

Thanks for the comment, Joanne! 🙂

Al July 4, 2020 - 4:49 am

5 stars
Instead of adding blueberries, I spooned the batter into the muffin cups and then dropped homemade jam on top and swirled it a bit with a toothpick. These are way too good – three adults ate almost the whole recipe in a day! Making a double batch today to bring to family friends who just had a baby.

leavenly July 6, 2020 - 11:28 am

First of all, that’s a fantastic idea and sounds delicious! Thanks for sharing!
Second of all, thank you for thinking of that new family. I wished so much that someone would have brought us food after we had kids, so I can tell you that they REALLY appreciate that!
Thanks for commenting 🙂

Cathy August 2, 2020 - 5:14 pm

Do you have nutrition information for your recipes? Going to make the blueberry muffins tonight. Our grandson loves blueberries (actually any kind of berry!). I’m sure hell enjoy these.

leavenly August 4, 2020 - 2:57 pm

Hi Cathy, I don’t have nutrition information for my recipes unfortunately! This may be something I begin doing in the future. I bet your grandson will love these muffins! Happy baking 🙂

Jill August 3, 2020 - 7:30 pm

5 stars
I loved these! I followed the suggestion in the comment about how to cook them in regular muffin pans (fill the cups to 3/4 full, bake at 375°F for 30-35 minutes). Mine needed about 30 minutes to be done. Super great recipe that I will definitely make again! And a great use for discard!

leavenly August 4, 2020 - 2:55 pm

Hi Jill, thanks for your comment and I’m glad you loved them! 🙂

Melanie Harmon September 28, 2020 - 6:15 pm

5 stars
Fantastic! Actually subbed 1/3 cup unsweetened applesauce for the 1/3 cup oil and they are perfect! Thank you for the recipe!

leavenly October 24, 2020 - 9:01 pm

Love this substitution! Thanks Melanie 🙂

Carly November 7, 2020 - 3:43 pm

5 stars
These are delicious and are dangerously addicting! Can’t wait to keep making them with my discard!

leavenly November 8, 2020 - 7:29 pm

I can’t stop eating them either, Carly! Thanks for the nice review 🙂

Tricia December 7, 2020 - 9:29 am

5 stars
These are delicious! I made the blueberry version and I also made Orange & Cranberry muffins. For the Orange/Cranberry, I reduced the sugar and sub with same amount of homemade orange marmalade that a friend gave me. I used regular muffin pans and mine baked for 25 mins.

Heather December 8, 2020 - 11:56 am

I love your modifications, Tricia! Thanks for sharing! 🙂

Shannon January 7, 2021 - 8:47 am

5 stars
These are wonderful, quick to make and a good use of discarded sourdough starter! We will be making these often. I did some with blueberries and some with our homemade raspberry jam like another person mentioned here. So many options! These would be great on a buffet for a holiday. Thank you!

Heather January 9, 2021 - 9:24 pm

Yum! I keep meaning to try the raspberry jam modification, because they sound amazing. Thanks for your review, Shannon!

Sophia January 7, 2021 - 9:57 am

5 stars
Made these and they were delicious! Subbed 1/4 cup applesauce for the egg to make vegan. Used regular muffin pan and baked for about 23 minutes.

Heather January 9, 2021 - 9:24 pm

Love it, Sophia! Thank you!

Netha January 12, 2021 - 4:20 pm

4 stars
Was so excited to try these. I weighed and measured every single ingredient and baked as directed in a dark mini-muffin pan in my properly temped oven according to an external oven thermometer I use from time to time to guarantee accurate temperatures. I also tried the topping. My observation: Recipe made exactly 28 mini muffins, however, I had to cook them for 23 minutes as they came out way too pale and gooey at 15 to 18 minutes. Also had to sprinkle a little sugar over them once they came out of the oven as flour, butter, and cinnamon alone is extremely bitter. After those couple of adjustments, the recipe was very good. Will make again and share your site in my sourdough discard Facebook group. Thanks!

Heather January 14, 2021 - 7:08 am

Hi Netha, thanks for your comment! They do have sugar in them as well so they shouldn’t be bitter. Good job watching your muffins and adjusting the time as needed!

Jeanne May 7, 2021 - 9:46 am

5 stars
These were delicious! I hate it when people say they changed the recipe…but i wanted to share my mishaps so that everyone knows this is a good muffin dough even when you don’t follow the directions. I didn’t follow the directions because I was distracted….so I didn’t measure step 3….I just dumped everything in the flour mixture. I only had quick access to my regular muffin tins, so I filled them somewhat full because I didn’t want to throw away any extra batter. I added 1/4 c sugar to the topping and baked for 18 minutes. Melt in your mouth delicious.

Heather July 7, 2021 - 1:17 pm

Love this, Jeanne! Thanks for the insights!


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