Sourdough Blueberry Muffins Recipe

Yield: muffins

Prep Time: 15

Cook Time: 20

Rest Time: 15

Total Time: 50

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.

5 from 9 votes

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Equipment

Ingredients

Sourdough Blueberry Muffins

190 grams all-purpose flour about 1 1/4 cups + 1 1/2 teaspoons
150 grams sugar 3/4 cup
50 grams light brown sugar 1/4 cup
8 grams baking powder 2 teaspoons
3 grams salt 1/2 teaspoon
113 grams unsalted butter, melted 1/2 cup
120 grams sour cream, room temperature 1/2 cup
110 grams eggs 2 large eggs
120 grams sourdough discard, room temperature 1/2 cup
8 grams vanilla extract 2 teaspoons
300 grams fresh blueberries about 1 3/4 cups
10 grams all-purpose flour heaping teaspoon

Crumble Topping

50 grams sugar 1/4 cup
55 grams light brown sugar 1/4 cup
70 grams all-purpose flour 1/2 cup
57 grams unsalted butter, melted 4 Tablespoons
1 gram cinnamon 1/2 teaspoon
pinch of salt

Instructions

Sourdough Blueberry Muffins

First, preheat the oven to 425 degrees F, then line a 12-well muffin pan with muffin liners. Set aside.
Skip this step until the following day, if you plan to long-ferment the muffin batter.
In a large bowl, whisk together flour, baking powder, and salt until combined. Set aside.
190 grams all-purpose flour, 8 grams baking powder, 3 grams salt
In another bowl, whisk together the sugars, melted butter, eggs, room temperature sour cream, room temperature sourdough discard, and vanilla extract until smooth.
150 grams sugar, 50 grams light brown sugar, 113 grams unsalted butter, melted, 120 grams sour cream, room temperature, 110 grams eggs, 120 grams sourdough discard, room temperature, 8 grams vanilla extract
Save a few of the blueberries to top the muffin batter just before baking. Then, in a separate bowl, coat the remaining blueberries with some flour. This helps the blueberries from sinking to the bottom of the muffins. Set aside.
300 grams fresh blueberries, 10 grams all-purpose flour
Pour the wet ingredients into the dry mixture and mix until there are just a few streaks of flour left. With a rubber spatula, fold the floured blueberries into the thick muffin batter. Leave the batter to rest for 15 minutes.
Long Ferment: To long ferment this muffin batter, cover and place in the fridge to cold-ferment overnight, then bake as normal the following morning.

Crumble Topping

In the meantime, prepare the crumble topping. To a bowl, add the sugars, flour, cinnamon, and salt and whisk until combined. Then pour in the melted butter and mix until small pea-sized pieces form.
50 grams sugar, 55 grams light brown sugar, 70 grams all-purpose flour, 1 gram cinnamon, pinch of salt, 57 grams unsalted butter, melted

Bake

Once the batter has rested, scoop about 100 grams (5 Tablespoons) into each muffin liner. The muffin tins will be full. This creates the most perfect muffin tops. Top each with a few of the saved blueberries from before and a generous amount of the crumble.
Bake for 7 minutes, then reduce the temperature to 350 degrees F and continue to bake for 13-15 minutes more or until the edges are golden brown and a toothpick placed in the center comes out clean.
Keep the muffins in the muffin tin for 5 minutes before removing to cool on a wire rack. Enjoy!

Notes

Ingredients & Substitutions

- 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!

FAQ

Can I use avocado oil instead of butter?

Yes, you can. 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.

Can you use frozen blueberries?

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.

Nutrition

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