Go Back
–+ servings
Sourdough blueberry muffins

Sourdough Blueberry Muffins Recipe

Rebecca Blumer
These sourdough blueberry muffins are fluffy, slightly tangy, and packed with juicy blueberries. A perfect way to use sourdough discard, they’re moist, flavorful, and easy to make for breakfast or snacks.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 Muffins
Calories 210 kcal

Ingredients
 

Ingredients needed

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup active sourdough starter or discard
  • ½ cup milk (dairy or non-dairy)
  • 1 large egg
  • ¼ cup melted butter (or oil)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 teaspoon optional lemon zest

Crumb Topping (Optional):

  • 2 tablespoons flour
  • 2 tablespoons sugar
  • 1 tablespoon cold butter

Instructions
 

Step 1: Preheat & Prep:

  • Preheat the oven to 375°F (190°C).
  • Line a muffin tin with liners or grease it lightly.

Step 2: Mix Dry Ingredients:

  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • If using lemon zest, add it now.

Step 3: Combine Wet Ingredients:

  • In another bowl, whisk sourdough starter, milk, egg, melted butter, and vanilla extract until smooth.

Step 4: Make the Batter:

  • Pour wet ingredients into the dry ingredients. Gently fold until combined.
  • If batter is too thick, add a splash of milk.

Step 5: Fold in Blueberries:

  • Gently stir in blueberries.
  • If using frozen berries, do not thaw them first.

Step 6: Fill Muffin Tin:

  • Spoon batter into muffin cups, filling them ¾ full.
  • If using the crumb topping, mix flour, sugar, and butter until crumbly, then sprinkle on top.

Step 7: Bake:

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

Step 8: Cool & Serve:

  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  • Enjoy warm or at room temperature with butter or jam.

Tips:

  • Use discard for a mild flavor or active starter for extra lift.
  • Toss blueberries in flour before adding to the batter to prevent sinking.
  • Store muffins in an airtight container at room temperature for 3 days, or freeze for up to 2 months.

Video

Notes

Nutrition Information (Per Serving)
  • Calories: 210 kcal
  • Total Fat: 8g
  • Saturated Fat: 4g
  • Cholesterol: 35mg
  • Sodium: 180mg
  • Carbohydrates: 30g
  • Fiber: 2g
  • Sugar: 12g
  • Protein: 4g
 
Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

Nutrition

Calories: 210kcal
Tried this recipe?Let us know how it was!