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Sourdough Blueberry Muffins

Soft, moist, and lightly tangy muffins made with sourdough starter and bursting with juicy blueberries. Perfect for breakfast or a snack!
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon (optional) Optional for added flavor
Wet Ingredients
  • ½ cup unsalted butter, melted and cooled
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup sourdough discard (or active starter) Can use active sourdough starter
  • ¾ cup buttermilk or plain yogurt Adds moisture and balances sourdough's tang
Add-ins
  • 1 ½ cups fresh or frozen blueberries Coat with flour to prevent sinking
  • 1 tbsp flour (to coat blueberries)
Topping (optional)
  • Coarse sugar or streusel topping Optional for added texture

Method
 

Preparation
  1. Preheat your oven to 425°F (218°C).
  2. Line a 12-cup muffin tin with paper liners or grease lightly.
Mix Dry Ingredients
  1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Mix Wet Ingredients
  1. In a large bowl, whisk together melted butter and sugar until combined.
  2. Add eggs, one at a time, beating well after each.
  3. Stir in vanilla, sourdough starter, and buttermilk (or yogurt).
Combine Wet and Dry
  1. Add the dry ingredients into the wet mixture. Stir gently just until no dry flour remains—don’t overmix.
Prepare Blueberries
  1. Toss blueberries with 1 tbsp flour to prevent sinking.
  2. Gently fold them into the batter.
Fill the Muffin Tin
  1. Divide the batter evenly among the muffin cups (about ¾ full).
  2. Sprinkle with coarse sugar or streusel if desired.
Bake the Muffins
  1. Bake at 425°F (218°C) for 5 minutes.
  2. Then reduce oven to 350°F (175°C) and bake for 15–18 more minutes, until a toothpick comes out clean.
Cool and Enjoy
  1. Let muffins cool in the pan for 5 minutes.
  2. Then transfer to a wire rack to cool completely.

Notes

Serve warm or at room temperature, optionally with butter or honey. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.