Sourdough Blueberry Muffins

Sourdough blueberry muffins bring a warm and comforting feel to any kitchen. These muffins mix the light tartness of sourdough starter with bursts of sweet blueberries. They taste fresh and have a soft texture that many home bakers seek. People often enjoy sourdough because of its mild tangy flavor and the chance to use leftover sourdough discard.

This muffin recipe shines as it combines the classic blueberry muffin idea with a sourdough twist. You can serve these for a cozy breakfast, a quick snack, or a homemade treat for friends. Once you try them, you might keep a sourdough starter around just for these muffins.

Why You’ll Love This Recipe

There is something special about these sourdough blueberry muffins. First, they help you use sourdough discard, which means you do not need to waste any part of your starter. This step makes them budget-friendly and great for people who like to bake with minimal leftovers. Second, they feature a gentle tangy sourdough flavor that blends with the sweet burst of fresh or frozen blueberries.

This balance gives you a muffin that is sweet but not cloying. Third, the texture stands out: fluffy on the inside but firm enough on the outside for a classic muffin feel. Even if you are new to sourdough, this muffin recipe is simple. You do not need advanced baking skills or expensive tools. Once baked, these muffins stay moist for days. They also freeze well, so you can enjoy them whenever a craving strikes.

Ingredients for Sourdough Blueberry Muffins

Gather everything you need before you start. Having all items ready makes the process smooth and helps keep the muffin batter consistent. Here is what you will need:

1. All-Purpose Flour (2 cups)
   • This is the main dry ingredient. It forms the base of the muffin batter.
2. Granulated Sugar (¾ cup)
   • Adds sweetness without overpowering the sourdough flavor.
3. Baking Powder (1 teaspoon)
   • Helps muffins rise and achieve a light, airy texture.
4. Baking Soda (½ teaspoon)
   • Works with the sourdough starter to give extra lift.
5. Salt (½ teaspoon)
   • Balances sweetness and enhances the overall taste.
6. Active Sourdough Starter or Discard (1 cup)
   • You can use sourdough discard or an active starter. This is a great way to use leftover sourdough.
7. Milk (½ cup)
   • Keeps the muffins moist. You can use dairy milk or a non-dairy option.
8. Egg (1 large)
   • Helps bind the batter and adds richness.
9. Melted Butter (¼ cup)
   • Gives a tender crumb. You can use oil if you prefer.
10. Vanilla Extract (1 teaspoon)

• Brings a sweet, comforting aroma.

11. Fresh or Frozen Blueberries (1 cup)

• You can use frozen blueberries straight from the freezer. Fresh blueberries also work well, providing a fruity punch.

12. Optional Lemon Zest (1 teaspoon)

• Adds bright notes that pair nicely with the tangy sourdough.

13. Optional Crumb Topping

• Combine 2 tablespoons flour, 2 tablespoons sugar, and 1 tablespoon cold butter. Mix into a crumb with a fork if you want a crunchy top.

Feel free to adapt based on dietary needs. For example, you can swap milk for a different liquid or adjust sugar to taste.

How to Make Sourdough Blueberry Muffins

Step 1: Prepare Your Workspace

Set out all your ingredients. Preheat your oven to 375°F (190°C). Line a muffin tin with muffin liners or grease each cup to avoid sticking. Having a ready station helps you work without stress.

Step 2: Mix the Dry Ingredients

1. In a large mixing bowl, add the flour, sugar, baking powder, baking soda, and salt.
2. Stir these dry ingredients well with a wooden spoon or spatula so the baking powder and baking soda spread evenly. This step prevents any lumps of leavening in certain spots of the batter.
3. If you decide to use lemon zest, you can add it here. It spreads best when mixed with dry ingredients.

Step 3: Combine Wet Ingredients

1. In a separate bowl, whisk the sourdough starter (or sourdough discard), milk, egg, melted butter, and vanilla extract.
2. Make sure the melted butter is not too hot. If butter is very hot, it can cook the egg and affect the final texture.
3. Stir until you see a smooth mixture without streaks of egg or lumps of starter.

Step 4: Form the Muffin Batter

1. Make a well in the dry ingredients. Pour the wet ingredients into the center.
2. Use a gentle folding motion to combine them. Overmixing can lead to dense muffins, so stir just until the flour mixture disappears into the wet ingredients.
3. If the batter seems too thick, add a splash of milk. If it looks too runny, sprinkle in a little more flour. The goal is a soft, spoonable batter that can hold blueberries without letting them sink to the bottom.

Step 5: Fold in the Blueberries

1. Take your fresh or frozen blueberries and fold them into the muffin batter.
2. If you are worried about blueberries sinking, toss them in a small amount of flour before adding them to the batter. This helps them stay evenly distributed.
3. Stir just enough to spread them out. Over-stirring can burst the berries and turn the batter purple.

Step 6: Fill the Muffin Tin

1. Spoon the batter into the muffin pan, filling each cup about three-quarters full. This level helps the muffins rise nicely without overflowing.
2. If you like a crumb topping, mix the crumb ingredients (flour, sugar, and cold butter) in a small bowl. Sprinkle a little bit of this mix on top of each muffin for extra crunch.
3. You can also add a few extra blueberries on top if you want a more pronounced blueberry flavor in each bite.

Step 7: Bake and Check Doneness

1. Place the muffin tin on the center rack in your preheated oven.
2. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on the top of the muffins. They should turn golden without getting dark.
3. If using a crumb topping, it should turn slightly crisp around the edges. Avoid opening the oven door too often, as this can affect how the muffins rise.

Step 8: Cool and Serve

1. Once the muffins are done, remove the tray from the oven and let the muffins rest in the tin for about five minutes. This waiting period helps them firm up, so they do not break apart when you lift them.
2. Transfer them to a wire rack to cool completely. If you enjoy warm muffins, you can eat them sooner, but be careful with hot blueberries.
3. Serve these sourdough blueberry muffins alone, or with a little butter or jam on the side.

Tips if You Are New to Sourdough

• Using Sourdough Discard: This recipe is a great way to use leftover sourdough starter that would otherwise go to waste. Make sure your discard does not have off-smells or signs of spoilage.
• Active Starter: If your starter is fresh and bubbly, you might get a slight lift in the batter that can make even fluffier sourdough blueberry muffins.
• Starter Thickness: Different starters vary in thickness. If yours is thicker, you might need a bit more milk. If it is thinner, reduce liquid.

Adjustments for Flavor

• Lemon Zest: Adds brightness that goes well with blueberries.
• Cinnamon or Nutmeg: Sprinkle a pinch into the batter if you want a warm spice note.
• Extra Sweetness: Add a light dusting of powdered sugar on top once the muffins are fully cool.

Following these steps should help you get a consistent batch every time. You can practice to find your perfect level of sweetness or tangy sourdough flavor.

Serving and Storage Tips

Serving Suggestions

• Warm with Butter: Slice one of your fresh muffins and spread a thin layer of butter. The butter melts into the crumb, adding flavor and softness.
• Cream Cheese Spread: If you want a slight tang, pair your muffins with cream cheese. The mild savory taste can balance the sweet berry flavor.
• Breakfast Platter: Serve with eggs, fresh fruit, or yogurt for a balanced start to your day.

Storage

• Room Temperature: Keep leftover sourdough blueberry muffins in an airtight container on the counter for up to three days. A sealed bag or covered plastic container works fine. Make sure they have cooled fully before storing.
• Refrigeration: If you want them to last a bit longer, place them in the fridge in a sealed container for up to five days. You can warm them quickly in the microwave or let them come to room temperature before eating.
• Freezing: For longer storage, wrap muffins in plastic wrap or place them in a freezer-safe container. They can keep well in the freezer for up to two months. Thaw them overnight in the fridge or at room temperature.
• Reheating: A quick way to bring them back to a soft texture is to microwave them for 10-15 seconds. Or warm them in a low oven (around 300°F) for a few minutes. This helps keep them moist.

For detailed information on recommended storage durations for various foods, refer to the Cold Food Storage Chart by FoodSafety.gov.

Helpful Notes

Batter Consistency and Ingredient Swaps

• Consistency Check: The batter should feel thick enough to hold blueberries but not so stiff that it is hard to stir. Adjust flour or milk as needed.
• Dairy-Free Option: Use any plant-based milk and replace the melted butter with an equal amount of a neutral-flavored oil or dairy-free butter substitute.
• Whole Wheat Flour: If you want a heartier muffin, replace up to half the all-purpose flour with whole wheat flour. The muffins might be a bit denser, but some people enjoy that texture.

Variations

• Sourdough Banana: If you like banana, you can mash one ripe banana and add it to the batter. This step will add moisture and natural sweetness. Be sure to reduce the milk a little if the batter becomes too runny.
• Extra Toppings: Besides the crumb topping, you can sprinkle sugar on top of the muffins for a sweet crust. You can also add sliced almonds or chopped walnuts for some crunch.
• Crumble Topping: For a richer topping, add a pinch of cinnamon or use brown sugar instead of white sugar. This choice creates a deeper flavor that pairs with tangy sourdough.

Common Problems and Simple Fixes

• Blueberries Sink to the Bottom: Toss them with a spoonful of flour before folding them into the batter. This helps keep them in place.
• Dense Muffins: Overmixing is a big reason. Stir only until the flour is fully moistened. Also, check that your baking powder and baking soda are fresh.
• Muffins Rise Too Little: Make sure your oven is at the right temperature. An oven thermometer can be helpful. If you are using an active sourdough starter, let it sit for a few minutes with the batter to give it time to do its work.
• Overly Tangy Taste: If the flavor is too strong, shorten the time between feeding your starter and using it. A discard that has sat too long in the fridge might have a sharper taste. Also, be sure to add enough sugar to balance the sour flavor.

Healthy Twists

• Cut Down Sugar: If you want a less sweet treat, you can reduce the sugar to ½ cup or even ⅓ cup. The berries and sourdough flavor still keep them satisfying.
• Add Seeds: Stir in some chia seeds or ground flax seeds for extra nutrients without changing the flavor too much.
• Use Frozen Blueberries: If fresh blueberries are out of season, frozen blueberries work well. Just keep them frozen until you add them to the batter. This step helps prevent extra juice from thinning the mix.

Why This Recipe Works for Different Skill Levels

• Beginners: The steps are straightforward, and sourdough discard is forgiving. You do not need to babysit the batter or do special proofing.
• Experienced Bakers: You can experiment with timings, letting the batter rest a bit for more tangy sourdough notes. You can also try an overnight rest in the fridge if you want deeper flavor.

Conclusion

These sourdough blueberry muffins combine the soft crumb of a classic muffin with the mild tang of sourdough. They are a simple way to use leftover sourdough discard while treating yourself to fresh-baked goodness. With sweet berries dotted throughout, each bite delivers a burst of flavor. You can personalize the taste by adjusting the sugar, playing with toppings, or folding in extra ingredients like nuts or lemon zest. The recipe’s flexible structure also lets you swap dairy or use frozen blueberries without losing that tender texture.

Once you master this muffin recipe, you might keep a sourdough starter around just for these sweet treats. They fit any time of day—enjoy them for breakfast, offer them as a snack for guests, or reward yourself after a busy afternoon. If you have any tips or questions, share your thoughts below. Readers learn a lot when everyone shares their experiences. Let others know how your muffins turned out, or mention any special twists you added. Your insight can help the next baker get the perfect batch too.

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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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

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.

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