Sourdough Blueberry Muffins are moist and fluffy and made with your leftover sourdough starter and fresh or frozen blueberries. The mild tangy taste from the sourdough is a delicious way to step up your blueberry muffin recipe! For another delicious blueberry treat, try my Blueberry Pie Muffins or Fresh Blueberry Fritters!
Sourdough Blueberry Muffins
There is something special about the smell of freshly baked blueberry muffins. I love it when the tops of the muffins start to puff up as they are baking. You know they are a popular treat when there is a National Blueberry Muffin Day! On July 11th, be sure to have some blueberry muffins ready to go! But, don’t wait until then to make these Sourdough Blueberry Muffins. Once you have your sourdough starter going, you can perfect this recipe by making them lots of times before July! And trust me, you will want to make these as many times as you can!
Sourdough Blueberry Muffins Recipe
As I mentioned, once you have your sourdough starter ready to go, you can use the discard or the fed starter for this recipe.
How do these blueberry sourdough muffins actually taste? I found the texture to be a bit heavier than a traditional muffin, and the flavor to be a bit different as well. Not in a bad way, I just want to warn you that if you are comparing them to a traditional blueberry muffin you will notice the difference. HOWEVER, my kids and husband said that they actually preferred this recipe to the classic. I think these are a really good, solid muffin. The blueberry flavor shines through and I would recommend adding a few extra blueberries to the top when you bake them.
Ingredients (full recipe below)
- Baking soda
- Sourdough starter
- Brown sugar
- Granulated or coarse sugar (optional)
How to Make Sourdough Blueberry Muffins
It’s pretty easy to make these yummy sourdough blueberry muffins. Start by preheating the oven to 425°F and spraying a muffin tin with nonstick spray. In a large bowl, whisk together the dry ingredients–the flour, baking soda, and salt. Set that aside while you mix the sourdough starter, milk, egg, butter, and brown sugar in a stand mixer. Remove the bowl from the stand mixer and fold in the flour mixture until it is mostly combined. Then, gently stir in the blueberries.
Using a spoon or ice cream scoop, fill each muffin cup about two-thirds of the way full with the batter. Sprinkle the muffins with the sugar (which is totally optional) and bake for about 25 minutes. Let them cool for about 5 minutes and then remove the muffins from the tin and set them on a wire rack.
Frozen vs. Fresh Blueberries
You can use either frozen or fresh blueberries in this muffin recipe. But, those both crush easily in the batter, so you could also go with dried blueberries. The heavier the batter, the more likely your blueberries will be crushed. Any blueberries you choose to use should be added as the final ingredient since they do bleed out their color. And, make sure the frozen blueberries are added when they are frozen. All of these choices are good choices because you are using real blueberries. Be careful when you grab a muffin from the gas station. Some of those blueberry muffins don’t even use real blueberries! Homemade is always best!
Looking for More Sourdough Recipes?
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup sourdough starter, discard or fed
- 1/4 cup milk
- 1 large egg
- 4 tablespoons butter, melted (or 1/4 cup vegetable oil)
- 3/4 cup brown sugar
- 2 cups blueberries, fresh or frozen
- Granulated or coarse sugar, for topping (optional)
Preheat oven to 425°F.
Prepare a muffin tin with nonstick cooking spray.
Whisk flour, baking soda, and salt together in a large bowl. Set aside.
In a stand mixer, mix together the sourdough starter, milk, egg, butter, and brown sugar.
Remove bowl from mixer and fold in the flour mixture. Once mostly combined, gently add the blueberries into the batter.
Use an ice cream scoop or large spoon to divide batter equally among the prepared muffin cups. Sprinkle tops of muffins with granulated or coarse sugar (optional).
Bake until muffin tops are golden and just firm, about 25 minutes, at 425°F.
Cool muffins in muffin tin for 5 minutes, then transfer to wire rack.