It’s muffin time, y’all! Today, we’re stepping into the world of sourdough blueberry muffins—possibly the most perfect mash-up of tender, fluffy, tangy, and sweet that you’ll taste all week. These muffins are what kitchen dreams are made of—moist with bursts of juicy blueberry goodness and that subtle sourdough magic working in the background.
Can we just pause and agree for a second that there’s something special about homemade muffins? Whether it’s the smell wafting through your house or that first bite when the steam hits your face, muffins hit different. And adding sourdough starter (or even discard!)? Chefs kiss, friend. It’s like giving regular muffins a VIP upgrade they didn’t even know they needed.
If you’ve been experimenting with sourdough bread lately and are drowning in starter (been there), this recipe is your new best friend. You don’t need fancy techniques or hours of fermentation—just a bit of sourdough magic to make these muffins sing. And guess what? You probably have everything you need already sitting in your kitchen. So let’s get into it!
Why These Sourdough Blueberry Muffins Will Win Your Heart
Buckle up—I’m about to over-hype these muffins, except it’s totally justified:
- Ridiculously fluffy and moist: The sourdough starter works wonders with baking soda to give these muffins that million-dollar texture. No dense or dry muffins here.
- Subtle tang = next-level flavor: Sourdough starter adds a unique depth that plays perfectly with the sweet blueberries. It’s like your taste buds just got a bonus track.
- Perfect for sourdough discard: You don’t need an active starter! Even a “lazy” discard sitting in your fridge will do the job like a champ.
- Ready in under 30 minutes: For real. Muffins are low-key the fastest baked good you can whip up while still looking like a baking genius.
- Customizable: Want to throw in lemon zest? Or swap blueberries for raspberries? Maybe even some crumble topping? Go wild—this recipe is your blank canvas.
Ingredients for Sourdough Blueberry Muffin Bliss
Here’s the lowdown on what you’ll need. These are all pancake-house level staples, so no emergency trips to the fancy supermarket required:
Dry Ingredients
- 2 cups all-purpose flour (240g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup sourdough starter (or discard) (120g) – Can we talk about how forgiving this recipe is? No excuses, just pull that starter out!
- 1/2 cup butter, melted and slightly cooled (113g) OR sub with neutral oil to go dairy-free.
- 3/4 cup granulated sugar (150g) – Dial it back to 1/2 cup if you prefer less sweetness or are banking on extra-sweet blueberries.
- 1/2 cup milk (120ml), any type (whole, almond, oat—you do you).
- 2 large eggs
- 1 teaspoon pure vanilla extract
The Star Add-ins
- 1 cup fresh or frozen blueberries (150g) – Tossed in 1 teaspoon of flour to prevent sinking. (You’ll thank me later when your blueberries don’t all puddle at the bottom!)
- Optional: 1 teaspoon lemon zest (not required but HIGHLY recommended for that bright, summery edge).
Tools You’ll Need for Muffin Magic
Let’s make sure your kitchen is ready before we get batter-happy. Here’s what you’ll need to nail this recipe:
- A 12-cup muffin tin (liners make cleanup way easier).
- A large mixing bowl, a medium bowl, and a smaller one.
- A whisk or hand mixer (whichever you vibe with).
- A flat spatula for easy folding (bonus points if it’s your favorite one).
- Measuring cups and spoons.
- Toothpicks (aka your muffin-doneness BFF).
Pro tip: Preheat your oven BEFORE you start mixing—it needs to be at 375°F (190°C) by the time you’re ready to bake. Nobody likes waiting on an oven after their muffins are battle-ready.
How to Make Sourdough Blueberry Muffins (Easy-Peasy Style)
Enough talk—time to throw on an apron and get baking!
- Prep your tin and oven: Preheat your oven to 375°F (190°C). Line that muffin tin with cute paper liners or lightly grease each cup.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Combine wet ingredients: In a large bowl, mix the melted butter and sugar together until smooth—you don’t need to get fancy here, just stir ‘til combined. Add the eggs, milk, vanilla, and sourdough starter, stirring until it’s a glorious, creamy mixture.
- Fold it all together: Gradually add the dry ingredients to the wet, folding as you go. (Don’t overdo it—stop once streaks of flour disappear!)
- Add the blueberries: Gently fold in the floured blueberries. Pro tip: Save a small handful to sprinkle on top of the batter for that Pinterest-worthy look.
- Fill ‘em up: Scoop the batter evenly into the muffin tin, filling each cup about 3/4 of the way. Sprinkle some coarse sugar on top if you’re feeling fancy.
- Bake your beauties: Slide your tin into the oven and bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean.
- Cool-ish before eating: Let your muffins cool for about 10 minutes on a wire rack… or just scarf one down warm ‘cause, honestly, life’s too short.
FAQs About Sourdough Blueberry Muffins
Can I use frozen blueberries?
Heck yes! No need to thaw them—just toss ‘em in flour before folding into the batter to keep them evenly distributed during baking (and avoid turning your muffins into a smurf factory).
What can I substitute for butter?
Swap melted butter for a neutral-tasting oil like avocado or melted coconut oil for a dairy-free version.
Can I make mini muffins?
Absolutely—your bake time drops to about 10-12 minutes, so keep an eye on them!
Do I HAVE to use sourdough starter?
Technically, you can skip it, but then you’d just be making regular blueberry muffins. And boring muffins aren’t as cool as sourdough blueberry muffins.
Tips for Next-Level Sourdough Blueberry Muffins
- Don’t overmix: We’ve all heard this muffin-baking gospel before, but it’s worth repeating. Overmixing = tough muffins, and nobody wants that.
- Room temp ingredients rule: Let your eggs, milk, and starter chill on the counter for 15 minutes before starting. Cold ingredients = uneven mixing.
- Baking soda FTW: Make sure it’s fresh. If it expired two years ago and you forgot, now’s the time to level up your pantry.
Final Thoughts
Can we just agree that sourdough blueberry muffins are the MVP of homemade treats? They’re easy, forgiving, and downright delightful. Whether you’re using them to flex your baking muscles or just to deal with a mountain of starter discard, these muffins are sure to hit the spot.
And hey, if you’re in the mood for another sourdough-based muffin recipe that’s just as drool-worthy, check out my take on Fluffy and Sweet Sourdough Banana Muffins: Easy Recipe and Muffin Baking Tips! Trust me, you NEED these in your muffin rotation too.
So, what toppings are you into—crumble, sugar sprinkles, or plain old muffin perfection? Let me know in the comments below!
Print
Sourdough Blueberry Muffins
- Total Time: 30-35
- Yield: 12 Muffins 1x
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup sourdough starter (or discard) (120g) – Can we talk about how forgiving this recipe is? No excuses, just pull that starter out!
- 1/2 cup butter, melted and slightly cooled (113g) OR sub with neutral oil to go dairy-free.
- 3/4 cup granulated sugar (150g) – Dial it back to 1/2 cup if you prefer less sweetness or are banking on extra-sweet blueberries.
- 1/2 cup milk (120ml), any type (whole, almond, oat—you do you).
- 2 large eggs
- 1 teaspoon pure vanilla extract
The Star Add-ins
- 1 cup fresh or frozen blueberries (150g) – Tossed in 1 teaspoon of flour to prevent sinking. (You’ll thank me later when your blueberries don’t all puddle at the bottom!)
- Optional: 1 teaspoon lemon zest (not required but HIGHLY recommended for that bright, summery edge).
Tools you’ll need
Let’s make sure your kitchen is ready before we get batter-happy. Here’s what you’ll need to nail this recipe:
- A 12-cup muffin tin (liners make cleanup way easier).
- A large mixing bowl, a medium bowl, and a smaller one.
- A whisk or hand mixer (whichever you vibe with).
- A flat spatula for easy folding (bonus points if it’s your favorite one).
- Measuring cups and spoons.
- Toothpicks (aka your muffin-doneness BFF).
Instructions
- Prep your tin and oven: Preheat your oven to 375°F (190°C). Line that muffin tin with cute paper liners or lightly grease each cup.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Combine wet ingredients: In a large bowl, mix the melted butter and sugar together until smooth—you don’t need to get fancy here, just stir ‘til combined. Add the eggs, milk, vanilla, and sourdough starter, stirring until it’s a glorious, creamy mixture.
- Fold it all together: Gradually add the dry ingredients to the wet, folding as you go. (Don’t overdo it—stop once streaks of flour disappear!)
- Add the blueberries: Gently fold in the floured blueberries. Pro tip: Save a small handful to sprinkle on top of the batter for that Pinterest-worthy look.
- Fill ‘em up: Scoop the batter evenly into the muffin tin, filling each cup about 3/4 of the way. Sprinkle some coarse sugar on top if you’re feeling fancy.
- Bake your beauties: Slide your tin into the oven and bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean.
- Cool-ish before eating: Let your muffins cool for about 10 minutes on a wire rack… or just scarf one down warm ‘cause, honestly, life’s too short.
- Prep Time: 10
- Cook Time: 20-25
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 190-220
- Sugar: 10-14g
- Sodium: 150-200mg
- Fat: 6-8g
- Saturated Fat: 1-2g
- Unsaturated Fat: 5-6g
- Carbohydrates: 30-35g
- Fiber: 1-2g
- Protein: 3-4g
- Cholesterol: 20-30mg
