Easy Sourdough Blueberry Muffins Recipe

There’s something magical about biting into a warm, tender muffin bursting with juicy blueberries. These sourdough blueberry muffins combine the tangy depth of sourdough starter with sweet, plump blueberries for a breakfast treat that’s truly unforgettable.

The best part? You can use your sourdough discard, turning what might be waste into something wonderful. Just like my popular sourdough cinnamon rolls, these muffins prove that sourdough baking doesn’t have to be intimidating. Get ready to fall in love with the most flavorful, moist muffins you’ve ever made!

What Are Sourdough Blueberry Muffins?

Ever wondered what makes these muffins so special compared to regular ones? Sourdough blueberry muffins are tender, bakery-style muffins made with sourdough starter or discard, creating a subtle tang that perfectly balances the sweetness of fresh blueberries.

They’re not just another muffin recipe—they’re a delicious solution to reducing waste in your kitchen. Why throw away perfectly good sourdough discard when you can transform it into breakfast gold?

As the saying goes, “the way to a man’s heart is through his stomach,” and these muffins will win over everyone at your breakfast table. Don’t wait another day—give these beauties a try and taste the difference!

Why You’ll Love This Sourdough Blueberry Muffins Recipe

The Perfect Balance of Flavor

The tangy sourdough starter adds incredible depth to these muffins, creating a complex flavor profile that store-bought versions simply can’t match. Each bite delivers a beautiful contrast between the slight sourness of the sourdough and the sweet burst of fresh blueberries. The tender, fluffy crumb practically melts in your mouth, while the golden, slightly crispy top adds wonderful texture.

Budget-Friendly Baking

Making sourdough blueberry muffins at home saves you serious money compared to buying them at coffee shops or bakeries. A single bakery muffin can cost $4-5, but you can make a whole batch of 12 homemade muffins for less than $8. Plus, you’re putting that sourdough discard to work instead of tossing it down the drain, which makes this recipe both economical and eco-friendly.

Customizable and Versatile

These muffins are incredibly forgiving and adaptable to your preferences. Love a crunchy top? Sprinkle coarse sugar before baking. Want extra blueberry flavor? Toss in lemon zest. You can swap frozen blueberries for fresh, add nuts for crunch, or even fold in white chocolate chips for extra indulgence. If you enjoyed my sourdough banana bread recipe, you’ll appreciate how flexible sourdough baking can be. Try making a batch this weekend and discover your new favorite breakfast treat!

How to Make Sourdough Blueberry Muffins

Quick Overview

These sourdough blueberry muffins are surprisingly simple to whip up, requiring just one bowl and basic ingredients you likely already have in your pantry. The sourdough adds moisture and tenderness while creating that irresistible tangy-sweet flavor combination. With minimal hands-on time and maximum deliciousness, you’ll have warm, bakery-quality muffins ready to enjoy in no time.

Time Breakdown:

Prep Time: 15 minutes
Bake Time: 20-25 minutes
Total Time: 40 minutes
Yield: 12 muffins

Key Ingredients for Sourdough Blueberry Muffins

For the Muffins:

1 cup (240g) sourdough starter or discard, unfed at room temperature
½ cup (120ml) whole milk, room temperature
⅓ cup (80ml) vegetable oil or melted coconut oil
2 large eggs, room temperature
1 teaspoon vanilla extract
1¾ cups (220g) all-purpose flour
¾ cup (150g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups (225g) fresh or frozen blueberries

Optional Topping:

2 tablespoons coarse sugar (turbinado or sanding sugar)

Step-by-Step Instructions

Prepare Your Kitchen

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup generously with butter or cooking spray. This prevents sticking and makes cleanup easier.

Mix the Wet Ingredients

In a large mixing bowl, combine your sourdough starter, milk, oil, eggs, and vanilla extract. Whisk these together until smooth and well combined. The mixture should look slightly frothy. Don’t worry if your starter has been sitting in the fridge—just bring it to room temperature first for best results.

Combine the Dry Ingredients

In a separate medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly distributed. This step ensures your leavening agents are spread throughout the batter, giving you perfectly risen muffins.

Create the Batter

Pour the dry ingredients into the wet ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture together until just combined. You should still see a few flour streaks—this is perfect! Overmixing creates tough, dense muffins, so resist the urge to keep stirring. The batter will be thick and slightly lumpy.

Add the Blueberries

If using frozen blueberries, don’t thaw them—add them straight from the freezer. Toss the blueberries with 1 tablespoon of flour in a small bowl to coat them lightly. This prevents them from sinking to the bottom during baking. Gently fold the berries into the batter using a few broad strokes, being careful not to overmix or crush the berries.

Fill the Muffin Cups

Using a large cookie scoop or spoon, divide the batter evenly among the 12 muffin cups. Fill each cup about ¾ full—they’ll rise beautifully in the oven. If you want those gorgeous bakery-style domed tops, slightly overfill the center cups. Sprinkle the optional coarse sugar on top of each muffin for a sweet, crunchy finish.

Bake to Perfection

Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are done when the tops are golden brown and spring back when lightly touched. A toothpick inserted into the center should come out with just a few moist crumbs—not wet batter. If you see blueberry juice on the toothpick, that’s normal!

Cool and Enjoy

Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes. This brief rest makes the muffins easier to remove without falling apart. After 5 minutes, carefully lift each muffin out and transfer to the wire rack to cool completely, or enjoy them warm with a pat of butter melting on top.

What to Serve Sourdough Blueberry Muffins With

These muffins are versatile enough to shine at any meal. For a complete breakfast spread, serve them alongside scrambled eggs and crispy turkey bacon. They pair beautifully with a hot cup of coffee, Earl Grey tea, or a glass of fresh orange juice.

For a delightful brunch, arrange them on a platter with fresh fruit salad, Greek yogurt parfaits, and a selection of jams and honey. The muffins also make an excellent afternoon snack with herbal tea or as a sweet ending to a light lunch.

Kids love these with cold milk, while adults appreciate them with cream cheese or cultured butter. They’re perfect for breakfast on-the-go, school lunchboxes, or picnic baskets. The possibilities are endless!

Top Tips for Perfecting Sourdough Blueberry Muffins

Use Room Temperature Ingredients

Cold ingredients don’t mix as smoothly and can create a lumpy batter. Let your eggs, milk, and starter sit at room temperature for about 30 minutes before baking. This ensures even mixing and better texture in your finished muffins.

Don’t Overmix the Batter

This is the golden rule of muffin making. Once you add the dry ingredients to the wet, mix only until you no longer see dry flour. Lumps are completely fine—in fact, they’re preferred! Overmixing develops gluten, which creates tough, tunnel-filled muffins instead of tender ones.

Coat Your Berries

Tossing blueberries in a small amount of flour before folding them into the batter prevents them from sinking to the bottom. This technique works for both fresh and frozen berries and ensures every bite has fruit throughout.

Fill Muffin Cups Generously

Don’t be shy when scooping batter into the cups. Filling them ¾ to almost full creates those beautiful domed tops that look bakery-perfect. If you have empty cups in your tin, fill them halfway with water to ensure even baking.

Watch Your Oven Temperature

Every oven runs differently. If your muffins brown too quickly on top but aren’t cooked through, reduce the temperature by 25°F and bake a bit longer. An oven thermometer is an inexpensive tool that ensures accuracy.

Test for Doneness Properly

Insert a toothpick into the center of a muffin, avoiding any blueberries. It should come out with a few moist crumbs but no wet batter. Remember that blueberry juice will always look wet, so don’t confuse that with undercooked batter.

Make Them Extra Special

For a lemon twist, add 1 tablespoon of lemon zest to the batter and brush the warm muffins with lemon glaze. Want crumb topping? Mix ¼ cup flour, ¼ cup sugar, and 2 tablespoons cold butter, then sprinkle over muffins before baking. These small touches make your muffins extraordinary.

Storing and Reheating Tips

Room Temperature Storage

Store completely cooled muffins in an airtight container at room temperature for up to 3 days. Place a paper towel in the bottom of the container to absorb any excess moisture, which keeps the muffins from becoming soggy. Make sure they’re fully cooled before storing to prevent condensation.

Refrigerator Storage

For longer freshness, refrigerate the muffins in an airtight container for up to 1 week. While refrigeration extends their life, it can dry them out slightly. To combat this, warm them briefly in the microwave before serving—just 15-20 seconds brings them back to life.

Freezer Storage

These muffins freeze beautifully for up to 3 months. Wrap each muffin individually in plastic wrap, then place all wrapped muffins in a freezer-safe bag or container. This method prevents freezer burn and allows you to grab just one or two at a time. Label the container with the date so you remember when you made them.

Reheating Instructions

To reheat from frozen, unwrap a muffin and microwave for 30-45 seconds, or let it thaw at room temperature for 1-2 hours. For a crispy top, place thawed muffins in a 350°F oven for 5-7 minutes. You can also slice them in half and toast them in a toaster oven for a delightful texture contrast—crispy outside, soft inside.

Make-Ahead Tips

You can prepare the dry and wet ingredients separately the night before, then combine them in the morning for fresh-baked muffins. The batter can also sit in the refrigerator for up to 4 hours before baking, though the muffins may not rise quite as high due to the baking powder activating early.

Frequently Asked Questions

Can I use sourdough discard that’s been refrigerated?

Yes! Sourdough discard is perfect for this recipe, whether it’s fresh or has been stored in the refrigerator for up to a week. Just bring it to room temperature before using for the best mixing consistency. You don’t need to feed your starter—unfed discard works wonderfully and helps reduce waste.

Can I substitute frozen blueberries for fresh?

Absolutely! Frozen blueberries work just as well as fresh ones. The key is not to thaw them before adding to the batter. Frozen berries can make the batter slightly wetter, so you might need to add 2-3 minutes to the baking time. Tossing them in flour before folding in helps prevent purple streaks throughout the muffins.

Why are my muffins dense instead of fluffy?

Dense muffins usually result from overmixing the batter or using too much flour. When measuring flour, spoon it into your measuring cup and level it off rather than scooping directly from the bag, which packs it down. Mix the batter only until the ingredients are just combined—lumps are perfectly fine!

Can I make these muffins dairy-free?

Yes! Replace the milk with your favorite non-dairy alternative like almond milk, oat milk, or coconut milk. Use coconut oil instead of butter if you’re brushing the tops. The texture might be slightly different but still delicious.

How do I prevent blueberries from turning my batter blue?

Coating the blueberries in a tablespoon of flour before adding them helps, but some color bleeding is natural, especially with frozen berries. Fold them in gently at the very end and avoid overmixing. The slight purple marbling actually looks quite pretty!

Can I reduce the sugar in this recipe?

You can reduce the sugar by up to ¼ cup, but keep in mind this will make the muffins less sweet and slightly affect the texture. Sugar not only sweetens but also helps create moisture and tenderness in baked goods. If reducing sugar, consider adding extra vanilla or cinnamon for flavor.

What’s the best way to get high, domed muffin tops?

Start with a higher oven temperature (425°F) for the first 5 minutes, then reduce to 375°F for the remaining baking time. This initial blast of heat causes rapid rising. Also, fill your muffin cups quite full—about ¾ to almost full—and use room temperature ingredients for better rise.

Can I make mini muffins with this recipe?

Yes! This batter makes about 24-30 mini muffins. Reduce the baking time to 12-15 minutes and keep a close eye on them. Mini muffins are perfect for kids’ lunchboxes or portion control.

Tips for Avoiding Common Baking Mistakes

Mistake: Flat, Sad-Looking Muffins

Solution: This usually happens when your leavening agents (baking powder and baking soda) are old and have lost their potency. Test your baking powder by dropping a teaspoon into hot water—it should bubble vigorously. Replace these ingredients every 6 months for best results. Also, make sure you’re not undermixing; the batter needs enough stirring to activate the leaveners.

Mistake: Muffins Stick to the Pan

Solution: Even with paper liners, muffins can stick if there’s too much moisture or if they’re removed too soon. Always let muffins cool for 5 minutes in the pan before transferring. If not using liners, grease the pan generously, including the top surface where muffins might overflow. A light dusting of flour after greasing provides extra insurance.

Mistake: Dry, Crumbly Muffins

Solution: Overbaking is the main culprit here. Remove muffins when a toothpick comes out with a few moist crumbs, not completely clean. Muffins continue cooking from residual heat even after leaving the oven. Also, measure your flour correctly—too much flour creates dry muffins.

Mistake: Berries Sink to the Bottom

Solution: Always coat your berries in flour before folding them in. For extra insurance, reserve a handful of berries and gently press them into the top of each muffin just before baking. Frozen berries are heavier and sink more easily, so definitely coat these well.

Mistake: Peaked Center with Sunken Edges

Solution: This happens when the oven temperature is too high or when the batter is overmixed. Check your oven temperature with a thermometer and mix the batter gently. The batter should be thick, not pourable—if it’s too thin, your muffins won’t hold their shape.

Mistake: Tough, Rubbery Texture

Solution: You’ve developed too much gluten by overmixing. Remember, lumpy batter makes tender muffins! Mix only until you can’t see dry flour anymore, then stop immediately. Each extra stir makes your muffins tougher.

Nutrition Information

Nutrient	Per Muffin
Calories	195
Total Fat	7g
Saturated Fat	1g
Cholesterol	35mg
Sodium	185mg
Total Carbohydrates	30g
Dietary Fiber	1g
Sugars	15g
Protein	4g
Vitamin C	4% DV
Calcium	6% DV
Iron	8% DV

Note: Nutrition information is approximate and based on standard ingredients. Values may vary based on specific brands and modifications.

These sourdough blueberry muffins have become a weekend staple in my kitchen, and I hope they’ll become one in yours too. There’s something deeply satisfying about turning sourdough discard into something this delicious—it feels resourceful and creative at the same time.

The first time I made these, my family devoured them within hours, and now they’re constantly requesting another batch. Whether you’re an experienced sourdough baker or just starting your journey, these muffins are forgiving, flexible, and absolutely delicious. Happy baking!