Use your starter discard instead of throwing it away in these delicious Sourdough Blueberry Mini Muffins! ❤
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!
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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.
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:
- It’s a better use of your time, rather than having to bake something new every day
- 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.
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!
Sourdough Blueberry Mini Muffins
- 1 1/4 cup all-purpose flour
- 3/4 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1/4 cup sourdough discard
- 1 cup blueberries 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!