Sourdough Blueberry Muffins – A Delicious Way to Use Your Starter

Sourdough blueberry muffins are the perfect way to enjoy the tangy, complex flavor of sourdough in a sweet and fluffy form. These muffins blend the tartness of sourdough discard with the juicy pop of fresh or frozen blueberries, creating a moist, tender crumb that keeps you coming back for more.

Perfect for breakfast, snacks, or even dessert, these muffins are a great way to reduce food waste by using up extra sourdough starter discard. They’re also freezer-friendly and easy to customize with add-ins like lemon zest, cinnamon, or a crumb topping.

Whether you’re a sourdough baking pro or just getting started, this is a fun and rewarding recipe that’s both beginner-friendly and flavor-packed. Let’s get baking!

⏱ Cooking Time & Yield

• Prep Time: 15 minutes

• Bake Time: 20–25 minutes

• Total Time: 40 minutes

• Yield: 12 standard muffins

• Serving Size: 1 muffin

🧁 Ingredients

Dry Ingredients:

• 1 ½ cups all-purpose flour

• ½ cup granulated sugar

• 1 teaspoon baking soda

• ½ teaspoon salt

Wet Ingredients:

• 1 cup sourdough starter discard (unfed)

• ½ cup milk (or non-dairy milk)

• 1 large egg

• ¼ cup vegetable oil (or melted butter)

• 1 teaspoon vanilla extract

Add-ins:

• 1 cup fresh or frozen blueberries

• Optional: 1 teaspoon lemon zest

👩‍🍳 How to Make Sourdough Blueberry Muffins

Step 1: Preheat & Prep

• Preheat your oven to 375°F (190°C).

• Line a 12-cup muffin tin with paper liners or grease lightly.

Step 2: Mix Dry Ingredients

• In a large bowl, whisk together the flour, sugar, baking soda, and salt.

Step 3: Mix Wet Ingredients

• In a separate bowl, whisk together the sourdough discard, milk, egg, oil, and vanilla extract.

Step 4: Combine Wet & Dry

• Pour the wet mixture into the dry ingredients.

• Stir gently until just combined—do not overmix.

Step 5: Fold in Blueberries

• Gently fold in the blueberries (and lemon zest if using).

• If using frozen blueberries, toss them in a little flour first to prevent bleeding.

Step 6: Bake

• Spoon the batter evenly into the muffin cups.

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

Step 7: Cool & Serve

• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

• Enjoy warm or at room temperature!

📝 Notes

• Sourdough Discard: Use discard that hasn’t been recently fed (unfed). Avoid discard with mix-ins (like herbs or garlic).

• Oil vs. Butter: Oil yields a moister crumb, while butter gives a richer flavor.

• Add-ins: Try swapping blueberries for raspberries or chopped strawberries. Add a crumble topping for bakery-style muffins.

• Storage: Keep muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

❓ FAQs

Q: Can I use active sourdough starter instead of discard?
A: Yes! It works just fine, though the flavor may be slightly less tangy.

Q: Can I make these muffins dairy-free?
A: Absolutely—use plant-based milk (like almond or oat milk) and a neutral oil instead of butter.

Q: My muffins came out dense—what went wrong?
A: Overmixing the batter is a common cause. Stir until just combined and no dry flour remains.

Q: Can I make this recipe overnight?
A: Yes. Mix the batter (without blueberries), cover, and refrigerate overnight. Fold in blueberries just before baking.

Q: Do I have to use muffin liners?
A: No, but greasing the tin well will prevent sticking.

🔢 Nutrition Information

Nutritional values are estimates and may vary depending on specific ingredients used.

⚠️ Disclaimer

This recipe is intended for general informational and enjoyment purposes. Always consume baked goods in moderation as part of a balanced diet. This recipe contains common allergens such as wheat, eggs, and dairy. If you have food allergies or sensitivities, substitute ingredients with care or consult a medical professional before trying new recipes.