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Hey, ya’ll! It is Kimberly again from Hackett Hill Farm! I am so excited to be guest posting on the Grumpy Olive again! If you missed the first recipe I shared, make sure to check out the Buttermilk Pie recipe. It is so good and the perfect take-along for get-togethers! Today I am going to be sharing another one of my favourite recipes from here on the homestead, and that is our Sourdough Discard Blueberry Muffins. 

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The Best Sourdough Discard Blueberry Muffins

What is Sourdough Discard

If you are new to sourdough, you may be scratching your head about what exactly Sourdough Discard is.  Sourdough starter is made with a simple mixture of flour and water that is essentially allowed to grow its own wild yeast. Every day you add a little more flour and water to feed it to keep it active and healthy. 

If you continued to feed the starter, but never took anything away from it, soon your sourdough starter would be eating bags of flour every day and would take over your kitchen. To keep this takeover from happening, you discard a portion of the starter every day. Many people just throw it away, but it can make some really delicious things! So here we save the waste and make tasty treats!

I started my sourdough starter almost two years ago now, and if you are familiar with sourdough starter recipes, you know they ask you to discard a lot. With rising food costs, I cringe at the thought of tossing anything. That is why, I make recipes just like this one all the time on the homestead. 

Sourdough discard is a surprisingly functional addition to just about any recipe.  It offers a little tang, a little fluff, and a whole lot of goodness. I use my sourdough discard far more than I use my active starter to make actual bread. We use it in everything from pancakes to pizza crust, cobblers to muffins! It really is a versatile tool to keep in your kitchen. 

Muffin Method – Sourdough Discard Blueberry Muffins

Let’s chat a little about the muffin method. Making muffins is a simple process that follows the same steps every single time. When making muffins, you need to keep two things in mind; how to mix, and the ratios for making muffins.

When mixing, it is important to combine all your dry ingredients in one bowl and all your wet ingredients in another bowl. When it is time to mix them together add your liquid ingredients to your wet ingredients and mix until just combined.  It is okay if it looks a little lumpy. We aren’t going for smooth here! Your batter should resemble a thicker pancake batter.

The other thing to keep in mind with muffins is the ratio of ingredients is important. Muffins follow a 2:2:1:1 ratio. This means you will need 2 parts flour to 2 parts liquid and 1 part fat to 1 part egg. It is really that simple! In a sourdough discard recipe like this one, you will treat the discard as a liquid.

These Sourdough Discard Blueberry Muffins have a great mixture of flour and oats that I think really give them a nice texture as opposed to a standard muffin. Also, the recipe isn’t overly sweet which makes it a win in my house for breakfast. The honey we use is our very own honey that we harvest here on the homestead. I love using honey as a sweetener in baked goods as it adds a slightly floral flavour in my opinion. 

How to Make Sourdough Discard Blueberry Muffins

These Sourdough Discard Blueberry Muffins are so easy and delicious, you will want to add them to your Saturday Morning Routine every week!