Go Back
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