Sourdough Blueberry Muffins combines tangy sourdough discard, pantry staple ingredients, and fresh juicy blueberries to deliver delicious muffins! Ready to enjoy in just 35 minutes!
Use up more of those sweet, plump blueberries in other recipes, such as my Blueberry Pancakes or Blueberry Pie!
This Blueberry Muffin Recipe Is An Easy Way To Use Up Sourdough Discard!
These Sourdough Blueberry Muffins will please anyone lucky enough to snag one! With the muffins being loaded with freshly picked blueberries and topped off with a crispy, sweet, and buttery streusel topping, who could even pass one up?!
Skip wasting that sourdough discard you scooped off from your starter and instead put it to good use in these delicious muffins! Don’t have a Sourdough Starter or any discard? No problem—these muffins can also easily be made without discard just by swapping around a few ingredients!
Whether you make these muffins with discard or not, the batter has a wonderful flavorful base. This means you can swap those blueberries out for any other add-ins you and your family enjoy!
We also love making them with chocolate chips, raspberries, dried fruit, white chocolate chips, or even nuts!
You can also use your discard to make Sourdough Donuts, Sourdough Discard Cinnamon Rolls, or these Sourdough Bread Bowls that you can fill with delicious soups!
Sourdough Muffin Ingredients
Make these Sourdough Blueberry Muffins by first gathering up your all-purpose flour, salt, baking powder, sourdough starter, eggs, salted butter, granulated sugar, vanilla extract, whole milk, and fresh blueberries. The sourdough starter serves just as flavoring in these muffins, so you want to discard it about 8 to 12 hours after the starter is last fed.
Once the batter has been mixed up and divided into the muffin cups you’ll mix up that sweet Streusel Topping! For this, you’ll need all-purpose flour, baking powder, granulated sugar, light brown sugar, salted butter, and heavy whipping cream.
If you don’t have any fresh blueberries available, you can swap them out for unsweetened frozen blueberries. Just take them directly from your freezer, toss them with flour, and then put them right into the batter.
How To Make Sourdough Blueberry Muffins
A full recipe card with step-by-step photos and ingredient quantities for these muffins can be found at the end of the post. Leave a comment if you have any questions that were not answered in the post!
- Preheat the oven. Then, mix together the sourdough starter, eggs, melted butter, sugar, vanilla extract, and milk in a large mixing bowl.
- Mix together the flour, salt, and baking powder then remove a tablespoon to add to the blueberries.
- Add the dry ingredients onto the wet ingredients and gently stir them together. Be really careful not to over mix the batter.
- Toss the blueberries in the flour and then gently into the muffin batter.
- Prepare the streusel topping by mixing the flour, baking powder, and brown sugar together. Then, use a pastry blender or a fork to cut the butter into the flour mixture to form small crumbs.
- Stir in the heavy cream until larger clumps form.
- Pour the muffin batter into muffin tins that are lined with cupcake liners or sprayed with non-stick cooking spray. Sprinkle the streusel topping over each muffin and add a few blueberries to the tops.
- Bake the muffins for 6 to 7 minutes before turning the oven to 350 degrees F. Finish baking the muffins at the reduced temperature until a toothpick inserted into the center of them comes out clean.
- Cool the muffins in the muffin pan for a bit before transferring them to a wire rack to finish cooling to room temperature.
- Making this recipe without the starter is super easy! Just leave out the discard then use 2 cups of flour and 1/2 cup of milk instead of the measurements in this original recipe.
- Toss the blueberries with flour, ensuring the blueberries stay suspended through the muffin batter instead of sinking to the bottom. That way, your muffins have blueberries evenly scattered throughout them instead of them all being on the bottom of the muffin.
- If the streusel is getting too dark, remove the muffin pan from the oven and tent a piece of aluminum foil over the tops of the muffins. Then, just slide the covered pan back into the oven to finish cooking.
How To Store Blueberry Muffins
Store these Sourdough Muffins for 2 to 3 days in an airtight container. You can also freeze them for up to a month.
These Sourdough Blueberry Muffins are a delicious and quick breakfast option to keep on the counter during busy weekday mornings! Here are more of my favorite muffin recipes that your family may also like to start their mornings with!
- Cranberry Orange Muffins – This recipe that’s overflowing with fresh juicy berries and filled with orange zest makes a dozen muffins in just 30 minutes!
- Vanilla Chai Crumble Muffins – These cozy breakfsat muffins are made with vanilla chai, vietnamese cinnamon, brown sugar, pecans, and a sweet glaze!
- Chocolate Chip Muffins – Dense, sweet, cookie-like muffins that are made with pantry staple ingredients and have bittersweet and semi-sweet chocoalte chips scattered throughout!
- Morning Glory Muffins – Made with whole wheat flour, craisins, carrots, apple butter, walnuts, and more!
- Easy Caramel Muffins – A delicious breakfast treat that have a gooey caramel center and a homemade crumble topping!
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Sourdough Discard Blueberry Muffins
Ingredients
Muffins
- ¼ cup salted butter melted and cooled slightly
- 1 cup sourdough starter
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup whole milk
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries rinsed and dried
Streusel Topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- ½ tablespoon baking powder
- ¼ cup salted butter
- 1 tablespoon heavy cream or milk
Instructions
Muffins
- Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
- Melt ¼ cup salted butter in the microwave at 20-second intervals until fully melted, let cool for 15 minutes.
- In a large mixing bowl, beat together the melted butter, 1 cup sourdough starter, 2 large eggs, ¾ cup granulated sugar, ¼ cup whole milk, and 1 teaspoon vanilla extract.
- Mix together 1 cup all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt with a fork or whisk in a small bowl. Remove 1 tablespoon of the flour mixture and add it to the 1 cup fresh blueberries in a medium bowl.
- Mix dry ingredients into the wet ingredients and stir gently, just until combined. Do not overmix.
- Toss the blueberries to coat them in the flour from step 3 and gently fold them into the muffin batter.
- Divide batter between the 12 muffin cups in the prepared pan.
Streusel Topping
- Mix together ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup light brown sugar, and ½ tablespoon baking powder in a medium bowl.
- Use a pastry blender or a fork to cut the ¼ cup salted butter into the flour mixture to form small crumbs.
- Add 1 tablespoon heavy cream and stir to combine into larger clumps.
- Sprinkle the streusel topping over the tops of the muffins. Add a few blueberries to the top of the streusel if you’d like.
- Bake for 6 to 7 minutes at 425°F and then turn the oven down to 350°F and bake an additional 18 to 20 minutes until a toothpick inserted in the center of the muffins comes out clean and the tops are golden brown.
- Cool muffins in the pan for about 5 minutes and then move them to a cooling rack to finish cooling.
Notes
- The sourdough starter serves as flavoring for these muffins. It doesn’t create leavening qualities.
- Substitute unsweetened frozen blueberries instead of fresh blueberries in equal amounts. Put frozen blueberries directly from the freezer into your batter (toss with a tablespoon of flour first). Fresh does work best for this recipe, though.
- You can easily substitute some additional flour and milk for the sourdough starter if you want to make regular muffins. Use 2 cups of flour and ½ cup milk rather than the measurements in the recipe – and omit the sourdough starter.
- Mixing the blueberries with a bit of flour helps them to stay suspended throughout the muffin batter rather than sinking to the bottom.
- If the streusel on top of the muffins is getting too dark and the muffin batter isn’t cooked through yet, tent a piece of aluminum foil over the tops of the muffins while they finish cooking.
Nutrition
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