Sourdough Blueberry Muffins are the perfect blend of tangy and sweet, combining the distinct flavor of sourdough starter with the natural sweetness of fresh blueberries. These muffins are soft, moist, and packed with juicy berries in every bite, making them an irresistible treat for breakfast or an afternoon snack.
Using sourdough starter in your muffins adds depth to the flavor, while also providing a light, fluffy texture. Plus, it’s a great way to use up any sourdough discard you have on hand. Paired with the bright, fruity taste of blueberries, these muffins are a delightful twist on a classic recipe.
Whether you’re a seasoned sourdough baker or new to the world of starters, this recipe is simple to follow and delivers consistently delicious results. Let’s gather the ingredients and get started!
If you’re looking for a high-protein alternative, don’t miss our Protein Muffins Recipe, a nutritious and customizable snack for any time of the day
Ingredients for Sourdough Blueberry Muffins
This recipe uses a combination of simple pantry staples and sourdough starter to create flavorful and fluffy muffins. Here’s what you’ll need:
Dry Ingredients
- 1 ½ cups all-purpose flour – The base for tender muffins. (Substitute: whole wheat flour for a nuttier flavor)
- ½ teaspoon baking soda – Helps the muffins rise and creates a light texture.
- 1 teaspoon baking powder – Works with the baking soda for optimal lift.
- ½ teaspoon salt – Enhances the flavors of the muffins.
- ½ teaspoon ground cinnamon (optional) – Adds warmth and depth to the flavor.
Wet Ingredients
- ½ cup sourdough starter (discard or active) – Adds tangy flavor and a light texture.
- ½ cup granulated sugar – Sweetens the muffins without overpowering the blueberries. (Substitute: coconut sugar for a healthier option)
- 1 large egg, at room temperature – Binds the ingredients together and provides structure.
- ⅓ cup vegetable oil or melted butter – Keeps the muffins moist and tender.
- ½ cup milk (or plant-based alternative) – Balances the batter’s consistency.
- 1 teaspoon pure vanilla extract – Enhances the overall flavor.
Add-Ins
- 1 cup fresh or frozen blueberries – Bursts of fruity sweetness in every bite. (Toss in 1 tablespoon of flour to prevent sinking)
- Coarse sugar for topping (optional) – Adds a crunchy, bakery-style finish.
Instructions for Sourdough Blueberry Muffins
Follow these easy steps to make perfectly fluffy and flavorful Sourdough Blueberry Muffins every time.
Step 1: Preheat the Oven and Prepare the Muffin Tin
Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with non-stick spray. This ensures the muffins release easily after baking.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon (if using). Combining the dry ingredients first helps distribute the leavening agents evenly.
Step 3: Combine the Wet Ingredients
In a large bowl, mix the sourdough starter, sugar, egg, vegetable oil, milk, and vanilla extract. Whisk until the mixture is smooth and well-blended.
Step 4: Incorporate the Dry Ingredients
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or wooden spoon. Be careful not to overmix; the batter should be slightly lumpy to avoid dense muffins.
Step 5: Fold in the Blueberries
Toss the blueberries in 1 tablespoon of flour to prevent them from sinking in the batter. Then, gently fold the blueberries into the batter, being careful not to crush them.
Step 6: Fill the Muffin Tin
Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. If desired, sprinkle the tops with coarse sugar for added crunch.
Step 7: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Avoid overbaking, as this can dry out the muffins.
Step 8: Cool and Serve
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature for the best flavor and texture.
Tips for Success for Sourdough Blueberry Muffins Recipe
Use Fresh or Frozen Blueberries
Both fresh and frozen blueberries work beautifully in this recipe. If using frozen, do not thaw them before folding into the batter to prevent excess liquid from discoloring the muffins. Tossing the blueberries in flour helps keep them evenly distributed.
Choose the Right Sourdough Starter
This recipe works with either active sourdough starter or discard. For a milder tang, use active starter, while sourdough discard lends a more pronounced tangy flavor. Be sure your starter is at room temperature for even mixing.
Don’t Overmix the Batter
When combining wet and dry ingredients, stir just until no streaks of flour remain. Overmixing can result in dense muffins with uneven texture. Aim for a slightly lumpy batter.
Add a Bakery-Style Topping
For an elevated finish, sprinkle coarse sugar on top of each muffin before baking. This adds a delightful crunch and a touch of sweetness.
Avoid Overbaking
Check the muffins at the 18-minute mark by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, they’re done. Overbaking can lead to dry muffins.
Customize the Recipe
For extra flavor, mix in ½ teaspoon of lemon zest or substitute the vanilla extract with almond extract. If you’re feeling indulgent, add a handful of white chocolate chips or chopped nuts.
Store Properly
To keep the muffins fresh, store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze them for longer storage, thawing as needed for a quick and delicious snack.
Variants of Sourdough Blueberry Muffins
Lemon Blueberry Sourdough Muffins
Add 1 teaspoon of lemon zest and 1 tablespoon of lemon juice to the batter. The bright citrus flavor enhances the tanginess of the sourdough and pairs beautifully with the blueberries.
Mixed Berry Sourdough Muffins
Substitute half of the blueberries with raspberries, blackberries, or strawberries. This combination creates a medley of fruity flavors for a unique twist.
Cinnamon Crumble Topping Muffins
Replace the coarse sugar topping with a cinnamon crumble. Mix 2 tablespoons of flour, 2 tablespoons of brown sugar, 1 tablespoon of butter, and ½ teaspoon of cinnamon until crumbly. Sprinkle over the batter before baking for a bakery-style finish.
Vegan Sourdough Blueberry Muffins
Swap the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use plant-based milk and butter alternatives. Ensure your sourdough starter is also vegan-friendly.
Gluten-Free Sourdough Blueberry Muffins
Use a 1:1 gluten-free flour blend instead of all-purpose flour. Double-check that your sourdough starter is made with gluten-free flour to keep the recipe entirely gluten-free.
Chocolate Chip Sourdough Muffins
Replace the blueberries with ½ cup of chocolate chips for a decadent treat. You can also mix blueberries and chocolate chips for a sweet-and-tangy combination.
Nutty Blueberry Muffins
Add ¼ cup of chopped pecans, walnuts, or almonds to the batter for a crunchy texture. Nuts pair wonderfully with the tangy sourdough flavor.
Serving Suggestions for Sourdough Blueberry Muffins
Pair with Your Favorite Beverage
Enjoy these muffins warm or at room temperature with a cup of coffee, tea, or a refreshing glass of cold milk. The tangy sourdough flavor pairs particularly well with herbal teas or a light latte.
Add a Spread
Enhance the flavor by spreading a dollop of butter, cream cheese, or even a fruity jam like blueberry or raspberry for an extra touch of sweetness.
Make It a Meal
Serve the muffins as part of a complete breakfast alongside scrambled eggs, fresh fruit, or yogurt. The balance of sweet and savory makes it a delightful morning treat.
Perfect for Brunch
These muffins are an excellent addition to a brunch spread. Pair them with a savory quiche, a bowl of fresh fruit salad, and some mimosas for a well-rounded and satisfying meal.
Snack on the Go
Pack these muffins in your lunchbox or tote bag for a convenient snack during work, school, or travel. They hold up well and make for a mess-free treat.
FAQs About Sourdough Blueberry Muffins
Can I use sourdough discard instead of active sourdough starter?
Yes, sourdough discard works perfectly for this recipe. It adds tanginess and moisture to the muffins without requiring the starter to be active. This is a great way to use up leftover discard from your sourdough baking.
Can I use frozen blueberries?
Absolutely! Frozen blueberries are an excellent substitute for fresh ones. Do not thaw them before adding to the batter, as this can make the muffins soggy. Toss the frozen berries in a tablespoon of flour to prevent them from sinking.
How do I prevent the blueberries from sinking to the bottom?
To keep the blueberries evenly distributed, toss them in a tablespoon of flour before folding them into the batter. This coating helps suspend the berries throughout the muffins.
Can I make this recipe vegan?
Yes, you can make these muffins vegan-friendly. Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use plant-based milk and butter. Ensure your sourdough starter is also vegan.
How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep them fresh longer, freeze the muffins individually and thaw them as needed.
Why are my muffins dry?
Dry muffins can result from overmixing the batter or overbaking. Stir the ingredients just until combined to avoid tough muffins, and check for doneness at the lower end of the baking time range.
What’s the difference between using discard and active starter?
Discard gives the muffins a stronger tangy flavor, while active starter provides a milder taste and may slightly affect the rise. Both options work well, so choose based on your flavor preference and what you have on hand.
Conclusion
Sourdough Blueberry Muffins are a delightful way to combine the tangy flavor of sourdough with the natural sweetness of fresh blueberries. Their soft, moist texture and burst of fruity flavor make them perfect for breakfast, brunch, or a quick snack on the go.
Whether you’re using sourdough discard or active starter, this recipe is a fantastic way to use your sourdough while creating something unique and delicious. Plus, with endless customization options, you can tailor these muffins to suit any taste or dietary need.
Now it’s time to bake a batch! Enjoy them fresh out of the oven with your favorite spread, or freeze extras for a treat anytime. However you serve them, these muffins are sure to become a favorite in your baking rotation.
