Best Ever Sourdough Blueberry Muffins

Sourdough blueberry muffins are the perfect way to use your sourdough discard while making a delicious, soft, and moist treat. These muffins are bursting with fresh blueberries, offering a balance of sweetness and tang from the sourdough. They have a light, fluffy texture and a slightly crisp top, making them a great addition to breakfast, brunch, or even a snack.

The beauty of this recipe is its versatility—you can use fresh or frozen blueberries, adjust the sweetness to your liking, and even add different spices or mix-ins for a unique twist. Whether you’re an experienced baker or just getting started with sourdough, these muffins are easy to make and sure to become a favorite in your household.

Ingredients

Dry Ingredients:

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon (optional)

Wet Ingredients:

• ½ cup (113g) unsalted butter, melted and cooled
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) sourdough discard (unfed)
• ½ cup (120ml) buttermilk or milk

Add-ins:

• 1 ½ cups (225g) fresh or frozen blueberries
• 1 tablespoon all-purpose flour (to coat the blueberries)

How to Make Sourdough Blueberry Muffins ?

Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with butter or non-stick spray.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Step 3: Mix Wet Ingredients

In another bowl, whisk the melted butter and sugar together until well combined. Add the eggs, vanilla extract, sourdough discard, and buttermilk. Stir until smooth.

Step 4: Combine Wet & Dry Ingredients

Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Do not overmix, as this can make the muffins dense.

Step 5: Prepare Blueberries & Fold In

Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom. Gently fold them into the batter.

Step 6: Fill Muffin Tin

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Step 7: Bake

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool & Enjoy

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Lemon Blueberry Muffins: Add 1 tablespoon of lemon zest for a citrusy twist.
• Cinnamon Sugar Topping: Sprinkle a mixture of cinnamon and sugar on top before baking for a crunchy topping.
• Nutty Crunch: Fold in ½ cup of chopped pecans or walnuts for extra texture.
• Chocolate Chip Addition: Replace half of the blueberries with mini chocolate chips for a sweeter version.

Cooking Notes

• Use room temperature eggs and buttermilk for the best texture.
• If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
• Do not overmix the batter, as it can lead to dense muffins.

Serving Suggestions

• Serve warm with butter or honey for an extra touch of sweetness.
• Pair with a cup of coffee or tea for a delightful breakfast.
• Enjoy as a snack with a dollop of yogurt or a smoothie.

Helpful Tips

• Make-Ahead Tip: These muffins store well for 3 days at room temperature in an airtight container.
• Freezing Tip: Freeze muffins in a sealed bag for up to 3 months. Thaw at room temperature or reheat in the microwave for 20-30 seconds.
• Sourdough Discard: This recipe is perfect for using unfed sourdough discard, reducing waste while making something delicious.

Related Recipes :

• Raspberry Cheesecake Cookies
• Lemon Blueberry Cream Cheese Sourdough
• Moist Greek Yogurt Banana Bread
• Cookie Monster Cookies Recipe 

FAQs

Can I use active sourdough starter instead of discard?

Yes, but it may slightly change the texture since an active starter is more fermented. The muffins may rise more and have a stronger tang.

Can I make these muffins dairy-free?

Absolutely! Replace butter with coconut oil and buttermilk with almond or oat milk mixed with 1 teaspoon of vinegar.

Can I substitute whole wheat flour?

Yes, but the muffins will be denser. Use half whole wheat and half all-purpose flour for a better texture.

Why did my muffins turn out dense?

Overmixing or using expired baking powder can lead to dense muffins. Be sure to mix gently and check your ingredients’ freshness.

How do I keep my muffins moist?

Store them in an airtight container at room temperature or wrap individually and freeze for longer freshness.

Conclusion

Sourdough blueberry muffins are an easy, delicious way to use up your sourdough discard while making a soft and fluffy treat. With juicy blueberries, a hint of tanginess, and a tender crumb, these muffins are perfect for any time of day. Whether you’re making them for breakfast, brunch, or a grab-and-go snack, they’re sure to impress. Try different variations, store them for later, and enjoy a healthier homemade muffin with the goodness of sourdough!

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