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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.
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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.