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The Best Sourdough Discard Blueberry Muffins – Small Batch & Standard Batch!
These sourdough discard blueberry muffins are soft, moist, and packed with flavor! Whether you’re making a small batch because you only have a handful of blueberries or baking a standard batch to share, I’ve got you covered. Plus, the crumble topping adds the perfect crunchy-sweet finish!

📌 Full Recipe & Instructions: https://elliescozybakes.wixsite.com/e...

👇 Small Batch Recipe (Makes about 7 muffins)
For the Muffins:
71g (½ cup) fresh blueberries
120g (1 cup) all-purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp fine sea salt
40g (3 tbsp) unsalted butter, melted
65g (⅓ cup) granulated sugar
1 egg, room temperature
½ tsp vanilla extract
60g (¼ cup) sourdough discard
60g (¼ cup) whole milk, buttermilk, sour cream, or Greek yogurt (for extra moisture, use sour cream or Greek yogurt!)

For the Crumble Topping:
30g (¼ cup) all-purpose flour
15g (1 tbsp) granulated sugar
15g (1 tbsp) brown sugar
¼ tsp cinnamon
15g (1 tbsp) unsalted butter, melted

👇 Standard Batch Recipe (Makes about 12-14 muffins)
For the Muffins:
142g (1 cup) fresh blueberries
240g (2 cups) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
80g (6 tbsp) unsalted butter, melted
130g (⅔ cup) granulated sugar
2 eggs, room temperature
1 tsp vanilla extract
120g (½ cup) sourdough discard
120g (½ cup) whole milk, buttermilk, sour cream, or Greek yogurt (for extra moisture, use sour cream or Greek yogurt!)

For the Crumble Topping:
60g (½ cup) all-purpose flour
30g (2 tbsp) granulated sugar
30g (2 tbsp) brown sugar
½ tsp cinnamon
30g (2 tbsp) unsalted butter, melted

💡 Tips for the Best Muffins:
✔️ Use fresh or frozen blueberries (if using frozen, don’t thaw them before mixing).
✔️ Sourdough discard adds amazing depth of flavor—no waste!
✔️ Sour cream or Greek yogurt makes them extra moist.
✔️ Store in an airtight container at room temp for up to 3 days or freeze for longer storage.

💡 Crumble Topping Tip: You may have extra crumble topping left, and instead of letting it go to waste, you can layer it into your muffins for even more flavor! Try one of these methods:
Layered Method: Add a small amount of batter to the muffin cups, sprinkle some crumble topping, add more batter, then finish with more crumble on top.
Half-and-Half Method: Fill the muffin cups halfway, add a layer of crumble topping, then pour the rest of the batter over it before topping with more crumble.
This gives each bite an extra boost of sweet, buttery crunch! ✨

Enjoy the most delicious, bakery-style blueberry muffins with a touch of sourdough goodness! Let me know in the comments if you try them. 💙