Easy Sourdough Blueberry Muffins
There’s nothing my kids love more than muffins for breakfast or an afternoon snack, and these sourdough blueberry muffins are always a hit. They’re soft, fluffy, and filled with bursts of juicy blueberries. They’re simple enough to whip up on a busy morning yet easy to make ahead for the week. Muffins are one of our family’s favorite treats, and this recipe makes it effortless to keep a batch ready to enjoy.
This sourdough muffin recipe is easy to follow, uses simple baking ingredients, and is a great way to bring the whole family together for a homemade snack. You can make them for breakfast, an afternoon snack, or to tuck into school lunches, and they’ll quickly become a family favorite.
More sourdough recipes for baking inspiration.
Why You’ll Love This Sourdough Blueberry Muffin Recipe
Perfect texture – soft, tender crumb with a bit of tang from the sourdough starter.
Best blueberry muffins – fluffy, moist, and bursting with fresh blueberries.
Flexible recipe – works with active sourdough starter or sourdough starter discard. The starter makes es these the most moist blueberry muffins.
Simple prep – all you need is a large mixing bowl, wooden spoon, and a muffin tin.
Versatile flavors – swap in chocolate chips, add lemon zest, or make a crumb topping.
This is truly the best recipe for sourdough discard blueberry muffins if you’re after bakery-style muffins without complicated steps.
If you're looking for more sourdough recipes, check out these Easy Homemade Sourdough Discard Bagels and White Chocolate Sourdough Discard Scone Recipe for more sourdough discard recipes
Tools You Will Need For This Recipe:
- Mixing Bowls: Large mixing bowl and small mixing bowl
- Wooden Mixing Spoon or rubber spatula
- Whisk or stand mixer
- Cooling rack or wire rack
- Plastic wrap, parchment paper, or gallon freezer bag for covering and storing
Make your own sourdough starter using this step-by-step guide
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Ingredients You’ll Need:
Here’s a quick list of the simple ingredients you’ll need to make these delicious sourdough blueberry muffins. The best part is that most are baking staples you probably have on hand:
Fermented Base:
- Flour: I used all-purpose flour, but you can also use whole wheat flour or bread flour.
- Sugar
- Brown Sugar
- Baking Soda
- Baking Powder
- Salt
- Whole Milk
- Eggs
- Unsalted Butter: melted
- Sourdough Starter or Sourdough Discard: The instructions are for active sourdough starter. You can use leftover sourdough discard as well.
- Vanilla Extract
- Blueberries: Fresh or Frozen
Try this Cinnamon Sugar Sourdough Bread Recipe
How To Make Sourdough Blueberry Muffins
1. Pre heat oven to 350°F. Line your muffin tin with paper liners or muffin liners, or use cooking spray on a greased muffin pan.
2. In a medium mixing bowl, whisk together dry ingredients: flour, sugar, brown sugar, baking soda, baking powder, and salt.
3. Whisk in milk and eggs to flour mixture.
4. Add melted butter and make sure the batter is throughly combined. Add 1 cup sourdough starter and vanilla extract until combined.
5. In a small bowl, add a tablespoon of flour to blueberries (fresh or frozen) to coat them. Gently fold into batter.
6. Scoop the muffin batter evenly into the muffin tin, filling each about ¾ full. Sprinkle of brown sugar on top of the muffins. Bake in your preheated oven for 25 minutes, or until the tops of the muffins are golden brown and a toothpick inserted in the center comes out clean.
7. Let the muffins rest in the muffin tin for 5 minutes before transferring to a wire rack.
Related Post: Easy, Fluffy Sourdough Discard Banana Muffins
Tips for the Best Results
- Use room temperature ingredients – this helps everything mix smoothly.
- Don’t overmix the batter – it can make muffins tough instead of fluffy.
- Try mix-ins – chocolate chips, nuts, or dried fruit make fun variations.
- Add lemon zest – brings out the blueberry flavor.
- Make a crumb topping – buttery flavor on the tops of the muffins is the best part. See recipe card for crumb topping note.
Variations to Try
- Sourdough discard recipes – You can use leftover sourdough starter discard easily in this recipe. It’s a great way to use excess starter.
- Healthy swaps – Replace half the flour with whole grain flour for added health benefits.
- Dairy-free – Use coconut oil, vegetable oil, or avocado oil and substitute Greek yogurt with a dairy-free sour cream.
- Long ferment option – Mix the wet ingredients with the sourdough starter and cover with plastic wrap. Refrigerate overnight for a head start and stronger sourdough flavor and digestion benefits the next morning.
FAQs about this Sourdough Muffin Recipe
Can I use sourdough discard instead of active starter in blueberry muffins?
Yes, you can. Use sourdough starter and sourdough discard interchangeably in this easy recipe at a 1:1 ratio.
Can I make these into mini muffins?
Yes, you can. You can make 18 medium muffins or 24 mini muffins. Bake for 12-15 minutes or until middles are cooked through. This silicone mini muffin pan is amazing!
Can I use frozen blueberries instead of fresh blueberries?
Yes. Frozen work perfectly. Make sure to coat them in flour so they don’t all sink to the bottom of your muffin tin while baking.
How do I make my sourdough muffins rise higher with bakery-style domes?
I would add an extra teaspoon of baking powder to this recipe for a higher rise and make sure your oven preheated before baking.
Can I prepare the muffin batter the night before and bake in the morning?
Yes, absolutely. Mix everything together except the blueberries. Add those in right before baking.
What other flavors or mix-ins can I try in this sourdough muffin recipe?
Variation idea: Chocolate chips, white chocolate chips, cranberries, dried blueberries, and nuts are great options.
How do I store these sourdough blueberry muffins?
These muffins keep well in an airtight container for up to 3 days (if they last that long!). For longer storage, cool completely and store in freezer in a freezer-safe bag. They reheat wonderfully in a toaster oven or microwave after thawing. This makes them a great make-ahead breakfast or afternoon snack.
Enjoy this Easy Sourdough Blueberry Muffins
This blueberry muffin recipe is truly a delicious way to use sourdough starter or discard. The fluffy sourdough blueberry muffins rise beautifully in the oven, and make an easy and tasty breakfast or snack, They’re moist muffins with a tender crumb and come together with simple steps at home.
If you’ve been searching for the best recipe for sourdough muffins, this one is sure to be your new go-to. From the first try, you’ll see why it’s a family favorite!
From one home cook to another, I hope you enjoy this recipe!
Sourdough Blueberry Muffins
Equipment
- Mixing Bowls Large mixing bowl and small mixing bowl
- muffin tin
- Measuring cups and spoons
- Wooden Mixing Spoon or rubber spatula
- Whisk or stand mixer
- Cooling rack or wire rack
- Oven Mitts
- Plastic wrap, parchment paper, or gallon freezer bag for covering and storing
Ingredients
- 2 cups all-purpose flour
- ⅓ cup sugar
- ⅓ cup brown sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup milk
- 2 eggs
- ½ cup unsalted butter melted
- 1 cup sourdough starter
- 1 teaspoon vanilla extract
- 1 ½ cup blueberries fresh or frozen
- 1 tablespoon flour to coat blueberries
Instructions
- Preheat oven to 350°F. Line your muffin tin with paper liners or muffin liners, or use cooking spray on a greased muffin pan.
- In a medium mixing bowl, whisk together dry ingredients: flour, sugar, brown sugar, baking soda, baking powder, and salt.
- Whisk in milk and eggs to flour mixture.
- Add melted butter and make sure the batter is throughly combined. Add 1 cup sourdough starter and vanilla extract until combined.
- In a small bowl, add a tablespoon of flour to blueberries (fresh or frozen) to coat them. Gently fold into batter.
- Scoop the muffin batter evenly into the muffin tin, filling each about ¾ full. Sprinkle of brown sugar on top of the muffins. Bake in your preheated oven for 25 minutes, or until the tops of the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins rest in the muffin tin for 5 minutes before transferring to a wire rack.
Notes
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