Name: Sourdough Blueberry Muffins Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 2 cups (240g) all-purpose flour; 1/2 cup (100g) granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1 cup (240g) active sourdough starter (100% hydration, fed and bubbly); 1/2 cup (120ml) whole milk; 1/3 cup (80ml) melted unsalted butter (cooled slightly); 1 large egg, room temperature; 1 tsp vanilla extract; 1 1/2 cups (225g) fresh blueberries (or frozen, unthawed); 1 tbsp all-purpose flour; 2 tbsp coarse sugar (like turbinado or demerara); 1/2 tsp ground cinnamon; Optional: A few extra blueberries to press into the tops

Jump to Recipe

Discover a delicious sourdough blueberry muffins recipe! Easy steps for moist, tangy muffins bursting with fresh blueberries. Bake now!

sourdough blueberry muffins pinterest image

These sourdough blueberry muffins recipe offer a delicious way to use up your active sourdough starter in a simple, yet flavorful recipe. With a light and fluffy texture, they combine the tang of sourdough with the burst of juicy blueberries, creating a treat that’s perfect for breakfast or a snack. The easy sourdough blueberry muffins recipe comes together quickly in a large bowl, mixing a flour mixture with whole milk, melted coconut oil, and just the right amount of sweetness. Baked in a muffin pan with muffin liners, these muffins rise beautifully into bakery-style domes, making them a family favorite and a perfect afternoon snack.

Why You’ll Love This Recipe

Juicy Blueberry Bliss: Fresh blueberries deliver sweet-tart bursts in every bite, making these muffins irresistibly flavorful and vibrant.
Soft and Fluffy Texture: Whole milk, melted butter, and a careful mix create a tender, moist crumb that melts in your mouth.
Quick and Simple: With just 20 minutes of prep, this beginner-friendly sourdough blueberry muffins recipe delivers warm, homemade muffins in under an hour.
Irresistible Aroma: The warm cinnamon and sweet blueberries fill your kitchen with a cozy, inviting scent that’s perfect for mornings or snacks.

Ingredients

Flour – my favorite to use is organic all-purpose spelt flour, but organic all-purpose flour will work well too.

Granulated sugar – You can use brown sugar to bring out a slight caramel taste, or white granulated sugar.

Baking powder – leavening agent that helps our scones rise and become light

Baking Soda – for leavening and to neutralize the acidity of the starter

Salt – unrefined sea salt is best

Cinnamon – Brings warmth and a classic fall spice note.

Sourdough Starter – use active sourdough starter, that has been fed no more than 6 hours ago, doubled in size and is bubbly. Here is my simple step by step guide on how to make your own sourdough starter

Milk – Use whole milk for best results.

Butter – Use unsalted butter, and opt for grass-fed when possible. Remember to set your butter out of the fridge ahead of time so it’s room temperature.

Eggs – use 1 large egg to bind all the ingredients together.

Vanilla extract – opt for real vanilla extract, or make your own!

Coarse Sugar– Turbinado or demerara sugar is ideal for a crunchy, sparkling topping.
Blueberries – Opt for plump, fresh blueberries for vibrant, juicy bursts of sweet-tart flavor. If using frozen, don’t thaw them to prevent excess moisture

** Head to the recipe card at the bottom of the page for exact measurements.

Supplies

Instructions

1. Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with butter or nonstick spray.

2. Prepare the Blueberries:

In a small bowl, toss the 1 1/2 cups of blueberries with 1 tbsp of flour. This helps prevent them from sinking to the bottom of the muffins. Set aside.

3. Mix Dry Ingredients:

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.

4. Mix Wet Ingredients:

In a separate medium bowl, whisk the sourdough starter, milk, melted butter, egg, and vanilla extract until smooth. The mixture might look slightly curdled due to the starter’s tanginess—that’s okay!

5. Combine Wet and Dry:

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing—some small lumps are fine; the sourdough will keep working its magic in the oven.

6. Fold in Blueberries:

fold the flour-coated blueberries into the batter, distributing them evenly. The batter will be thick and scoopable, perfect for tall, full muffins.

7. Fill the Muffin Tin:

Using a large spoon or ice cream scoop, divide the muffin batter evenly among the 12 muffin cups. Fill each one to the top (or just slightly over) for that bakery-style dome. Press 2-3 extra blueberries into the top of each muffin for a gorgeous, bursting look after baking.

8. Add the Topping:

In a small bowl, mix the coarse sugar and cinnamon. Sprinkle about 1/2 tsp of this mixture over each muffin for a crunchy, golden finish.

9. Bake:

Bake in the preheated oven for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean (a few moist crumbs are fine due to the blueberries). Rotate the tin halfway through baking for even cooking.

10. Cool and Enjoy:

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool slightly. Serve warm for the best flavor, or let them cool completely for picture-perfect presentation.

Tips

Sourdough Starter: Use a lively, bubbly starter for the best rise and flavor. If your starter is sluggish, feed it 4-6 hours before baking.
Blueberry Distribution: Folding gently keeps the blueberries intact, giving each bite a juicy pop and a beautiful marbled look.
Muffin Height: Filling the tins to the brim ensures tall, full muffins. The sourdough and leavening agents will give them a nice lift.
Storage: Store sourdough blueberry muffins recipe leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat gently to revive the texture.

Storage

Room Temperature: Store your sourdough blueberry muffins in an airtight container or resealable plastic bag at room temperature for up to 2 days. Line the container with a paper towel to absorb excess moisture and prevent sogginess. Ensure the muffins are completely cooled before storing to avoid condensation.

Refrigeration: For extended freshness, store muffins in an airtight container in the refrigerator for up to 1 week. Place a paper towel in the container to manage moisture. Note that refrigeration may slightly alter the texture, making them denser, so reheating is recommended before serving.

To freeze, wrap each cooled muffin tightly in plastic wrap or aluminum foil to prevent freezer burn, then place them in a freezer-safe resealable bag or airtight container. Freeze for up to 1 month for optimal flavor and texture.

From Room Temperature or Refrigerated:
- Oven: Preheat the oven to 325°F (165°C). Place muffins on a baking sheet and warm for 5-7 minutes to restore their soft, fluffy texture.
- Microwave: For a quick option, microwave a single muffin on a microwave-safe plate for 15-20 seconds. Cover with a damp paper towel to retain moisture.
From Frozen:
- Thawing: Let muffins thaw at room temperature for 1-2 hours or overnight in the refrigerator.
- Oven Reheating: After thawing, reheat in a 325°F (165°C) oven for 7-10 minutes. For a crisp top, unwrap and place directly on the oven rack for the last 2 minutes.
- Microwave: Microwave a thawed muffin for 20-30 seconds or a frozen muffin for 45-60 seconds, checking to avoid overheating.

FAQs

Yes, you can use sourdough discard, but the muffins may be denser and less fluffy since discard lacks the active yeast for rising. The baking powder and soda will still provide some lift, but the flavor will be tangier.

Absolutely! Use frozen blueberries without thawing to prevent excess moisture. Toss them in 1 tablespoon of flour as directed to avoid bleeding into the batter.

This can happen if the blueberries weren’t coated in flour or if the batter was too thin. Ensure you toss the blueberries in flour and avoid overmixing the batter to maintain its thickness.

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your sourdough starter is made with gluten-free grains. The texture may vary slightly.

An active starter should be bubbly, have doubled in size after feeding, and pass the float test (a spoonful floats in water). Feed it 4-6 hours before baking for best results.

You can reduce the granulated sugar to 1/3 cup (65g) for a less sweet muffin. Keep in mind this may slightly affect the texture and browning.

You can use plant-based milk (like almond or oat milk) or 2% milk. Whole milk provides the richest flavor and best texture, but substitutes work well.

Dense muffins can result from an inactive starter, overmixing the batter, or too much moisture from thawed frozen blueberries. Ensure your starter is bubbly, mix gently, and use unthawed frozen berries.

Yes! Try adding lemon zest for brightness, chopped nuts for crunch, or white chocolate chips for sweetness. Keep total mix-ins to 1 1/2 cups to maintain the batter’s consistency.

Fill the muffin cups to the brim, press extra blueberries into the tops, and sprinkle generously with the cinnamon-coarse sugar topping. Baking at 375°F (190°C) ensures a nice dome and golden crust.

Yield: 12

Sourdough Blueberry Muffins Recipe

Discover a delicious sourdough blueberry muffins recipe! Easy steps for moist, tangy muffins bursting with fresh blueberries. Bake now!

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 20 minutes

Total Time 1 hour 5 minutes

Ingredients

Dry Ingredients:

2 cups (240g) all-purpose flour
1/2 cup (100g) granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon

Wet Ingredients:

1 cup (240g) active sourdough starter (100% hydration, fed and bubbly)
1/2 cup (120ml) whole milk
1/3 cup (80ml) melted unsalted butter (cooled slightly)
1 large egg, room temperature
1 tsp vanilla extract

Mix-Ins:

1 1/2 cups (225g) fresh blueberries (or frozen, unthawed)
1 tbsp all-purpose flour

Topping (for amazing looks and texture):

2 tbsp coarse sugar (like turbinado or demerara)
1/2 tsp ground cinnamon
Optional: A few extra blueberries to press into the tops

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with butter or nonstick spray.
Prepare the Blueberries: In a small bowl, toss the 1 1/2 cups of blueberries with 1 tbsp of flour. This helps prevent them from sinking to the bottom of the muffins. Set aside.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
Mix Wet Ingredients: In a separate medium bowl, whisk the sourdough starter, milk, melted butter, egg, and vanilla extract until smooth. The mixture might look slightly curdled due to the starter’s tanginess—that’s okay!
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing—some small lumps are fine; the sourdough will keep working its magic in the oven.
Fold in Blueberries: Gently fold the flour-coated blueberries into the batter, distributing them evenly. The batter will be thick and scoopable, perfect for tall, full muffins.
Fill the Muffin Tin: Using a large spoon or ice cream scoop, divide the muffin batter evenly among the 12 muffin cups. Fill each one to the top (or just slightly over) for that bakery-style dome. Press 2-3 extra blueberries into the top of each muffin for a gorgeous, bursting look after baking.
Add the Topping: In a small bowl, mix the coarse sugar and cinnamon. Sprinkle about 1/2 tsp of this mixture over each muffin for a crunchy, golden finish.
Bake: Bake in the preheated oven for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean (a few moist crumbs are fine due to the blueberries). Rotate the tin halfway through baking for even cooking.
Cool and Enjoy: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool slightly. Serve warm for the best flavor, or let them cool completely for picture-perfect presentation.

Notes

Tips for Success

Sourdough Starter: Use a lively, bubbly starter for the best rise and flavor. If your starter is sluggish, feed it 4-6 hours before baking.
Blueberry Distribution: Folding gently keeps the blueberries intact, giving each bite a juicy pop and a beautiful marbled look.
Muffin Height: Filling the tins to the brim ensures tall, full muffins. The sourdough and leavening agents will give them a nice lift.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat gently to revive the texture.

Storage

Short-Term Storage

Room Temperature: Store your sourdough blueberry muffins in an airtight container or resealable plastic bag at room temperature for up to 2 days. Line the container with a paper towel to absorb excess moisture and prevent sogginess. Ensure the muffins are completely cooled before storing to avoid condensation.

Long-Term Storage

Refrigeration: For extended freshness, store muffins in an airtight container in the refrigerator for up to 1 week. Place a paper towel in the container to manage moisture. Note that refrigeration may slightly alter the texture, making them denser, so reheating is recommended before serving.

Freezing

To freeze, wrap each cooled muffin tightly in plastic wrap or aluminum foil to prevent freezer burn, then place them in a freezer-safe resealable bag or airtight container. Freeze for up to 1 month for optimal flavor and texture.

Reheating

From Room Temperature or Refrigerated:

Oven: Preheat the oven to 325°F (165°C). Place muffins on a baking sheet and warm for 5-7 minutes to restore their soft, fluffy texture.
Microwave: For a quick option, microwave a single muffin on a microwave-safe plate for 15-20 seconds. Cover with a damp paper towel to retain moisture.

From Frozen:

Thawing: Let muffins thaw at room temperature for 1-2 hours or overnight in the refrigerator.
Oven Reheating: After thawing, reheat in a 325°F (165°C) oven for 7-10 minutes. For a crisp top, unwrap and place directly on the oven rack for the last 2 minutes.
Microwave: Microwave a thawed muffin for 20-30 seconds or a frozen muffin for 45-60 seconds, checking to avoid overheating.