Sourdough Blueberry Muffins

If you love a muffin with a high dome, a tender crumb, and a sweet berry bite, this sourdough discard recipe is for you! These sourdough blueberry muffins are bursting with blueberries, whip up quickly and have a rich, buttery flavor, all because of the brown sugar and sour cream.

The best part is that you can bake them the same day or ferment the batter overnight in the fridge and bake it the next morning. Just like my Sourdough Blueberry Buckle or Blueberry Scones, they’re a perfect weekend treat, but they work just as well for a quick weekday breakfast.

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Why You’ll Love This Recipe:

Better than bakery-style muffins:

This recipe gives you incredibly moist muffins that beat bakery muffins every time! The crumb topping packs a crunchy punch that makes every bite worth savoring. Butter keeps the muffins tender and moist, while sourdough discard adds a tangy flavor and some health benefits regular muffins miss.

Same-day (quick) or long-fermented (overnight) recipe:

You can whip up these muffins quickly today or let the batter chill overnight for even richer flavor. Using leftover sourdough starter or discard keeps the muffins moist and full of taste. The easy, step-by-step instructions in the recipe card below make it simple to nail this sourdough muffin recipe. Once you’ve mastered this one, try other favorites like sourdough pancakes and sourdough English muffins.

Bursting with blueberries:

I coated the blueberries in flour to keep them from sinking, so they stay evenly distributed in every muffin. Fresh berries pop in every bite and make these muffins an easy favorite for breakfast or a quick snack. The whole family gets that natural blueberry flavor every time, and honestly, what’s not to love?

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

ingredients for making sourdough blueberry muffins

Flour: I used all-purpose flour for this easy recipe.
Sugar: The combo of white and brown sugar makes for a slightly denser muffin, but it’s incredibly moist with a slight caramel-like flavor.
Sourdough discard: For sweeter recipes like these sourdough muffins, I prefer to use 1 to 2-day-old discard. You can use active sourdough starter, too, just be sure to use the same amount in grams.
Sour cream: It keeps the muffins tender and super moist. You can substitute sour cream with Greek yogurt if needed.
Unsalted butter: I tested this recipe with 75 g (⅓ cup) of avocado oil versus 113 grams (½ cup) of butter, and I loved the flavor and texture of the muffins made with butter more! They were more tender, less gummy, and stayed just as moist! If you are using salted butter, reduce the salt in this recipe by 1 gram (¼ teaspoon).
Blueberries: You can use fresh or frozen blueberries in this muffin recipe. If you are using frozen, do not thaw them first. They will likely bleed into the batter, turning it slightly purple. If you plan to long ferment this dough, I wouldn’t recommend using frozen blueberries, as they will thaw and release extra juices into the batter. You won’t get those juicy bursts of blueberry flavor unless you stick with fresh, sweet blueberries!

How to Make the Best Blueberry Muffins

The first thing to do when making this sourdough blueberry muffin recipe is to preheat the oven to 425°F. Then, line a 12-well muffin pan with muffin liners. Set aside.

In a large bowl, whisk together the flour, baking powder, and salt until combined. Set aside.

In another bowl, whisk together the sugars, melted butter, eggs, sour cream, sourdough discard, and vanilla extract until smooth.

In a separate bowl, coat the blueberries in a little flour. This helps prevent the blueberries from sinking to the bottom of the muffins. Set aside.

Pour the wet ingredients into the dry mixture and mix until there are just a few streaks of flour left. Add in the blueberries and fold them into the thick batter. Let the batter rest for 15 minutes.

Long Fermentation Tip

To long ferment this muffin batter, cover and place in the fridge to cold-ferment overnight, then bake as usual the following morning.

In the meantime, prepare the crumble topping. In a bowl, add the sugars, flour, cinnamon, and salt. Then pour in the melted butter and mix until small pea-sized pieces form.

blueberry muffins batter placed in a muffin liner

Once the batter has rested, scoop about 100 grams (5 tablespoons) into each muffin liner. The muffin tins will be full. Top with a few more blueberries and the crumble.

Bake for 7 minutes, then reduce the temperature to 350°F and continue to bake for 13-15 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.

Keep the muffins in the muffin tin for 5 minutes before removing them to cool on a wire rack. Enjoy!

FAQs

Can you use frozen berries for this recipe?

Yes, you can absolutely use frozen blueberries, just don’t thaw them first or they’ll release too much juice. Some of that juice might bleed into the batter and give it a slight purple or grayish tint, but it won’t affect the flavor. If you plan to chill the batter overnight, use fresh berries to keep the muffins from getting soggy.

Can I use avocado oil instead of butter?

You can, but expect a slightly different texture. I tested both, and while avocado oil kept the muffins moist, the butter version had a more tender crumb and richer flavor. If you’re going dairy-free, avocado oil works, but if you want the best texture, stick with butter.

How to Store:

Store cooled muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Rewarm in a microwave or oven as needed.

Freezing’s simple too. Wrap each muffin tightly in plastic wrap or foil, then drop them into a freezer-safe bag or container for up to 2 months. Thaw overnight or reheat in the microwave.

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