Sourdough Blueberry Muffins

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My mouthwatering Sourdough Blueberry Muffins prove that even a classic can be made better!  Using sourdough discard elevates the homey favorite (beloved by kids and adults!), giving it a deliciously complex taste and a tender, delicate crumb. These muffins were a huge hit when I tested the recipe. You just need unfed discard, not an active starter, which makes life easier since the muffins are raised with leaveners. I chose blueberries, but this base muffin recipe is fully customizable—feel free to get creative with other fruits (fresh or dried), spices, nuts, or even chocolate. If you don’t have a sourdough starter, here’s how to make one—it’s easy, and you only need flour and water.

• Ready in less than 45 minutes: You’ll be taking a piping-hot batch of muffins out of the oven in no time.
• No machine needed: Only a bowl and a spoon are required here.
• Your kitchen will smell amazing! Seriously, the scent of baking blueberry muffins should be bottled.
• One little ingredient makes a huge difference: Sourdough discard makes the flavor and texture better!
• Make them your way: Switch out the berries, mix in another note of flavor, or add a sugary topping.

Sourdough discard lends a pleasing, tangy depth to these soft, tender blueberry muffins. I love finding ways to use sourdough discard (you know how much I hate waste!), but I’ll only recommend it when it truly makes a difference. After testing, I found sourdough starter discard adds something extra here, a subtle fermented note of richness that enhances, but doesn’t overwhelm, this beloved muffin. If you don’t have sourdough starter, here’s how to get one started today! It will open the door to dozens of delicious recipes, and unlock superior flavor in everything from cookies to crackers to brownies.

Table of Contents

• What are Sourdough Blueberry Muffins?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Sourdough Blueberry Muffins
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Muffin Recipes

What are Sourdough Blueberry Muffins?

Sourdough Blueberry Muffins are sweet bakery-style muffins with a tender, moist crumb and pops of juicy blueberries. Sourdough starter discard (the portion of sourdough starter removed when feeding—adding flour and water—to existing sourdough starter) gives the muffins delicious complexity, a subtle tang, and a delicate crumb. Using sourdough starter discard in savory and sweet baked goods has become popular in the last 35 years as sourdough baking has exploded, and home cooks have looked for tasty ways to use discard from a starter. You’ll love these Sourdough Blueberry Muffins at breakfast, brunch, with coffee or tea, or for dessert.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 12-cup muffin tin
• Paper cupcake liners
• Spoon
• Wire rack

Key Ingredients and Substitutes

All-purpose flour

• All-purpose flour gives the muffins structure.
• Substitutes: You can use the same amount of white whole wheat flour.
  • You can also replace ¾ cup (3 ¾ oz/105 g) of the all-purpose flour with whole wheat flour.
  • For gluten-free muffins, you can use an equal amount of 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix, or another gluten-free flour.

Baking powder

• Baking powder leavens the muffins, giving them height and their domed shape.

Salt

• Salt enhances the flavors and evens out the sweetness.

Baking soda

• Baking soda reacts with the acidity in the sourdough discard and the yogurt to produce carbon dioxide, creating tiny bubbles that contribute to the rise.
• Additionally, this lightens the crumb, making the muffins soft.

Eggs

• Eggs bind the batter. Use room-temperature eggs here so they mix in smoothly.
• Importantly, eggs add richness.
• Substitute: To make egg-free muffins while keeping the soft texture, for each egg, use 1/4 cup (2 oz/57 g) of full-fat yogurt or sour cream. This recipe calls for two eggs, so use 1/2 cup (4 oz/115 g).

Granulated sugar

• Granulated sugar sweetens the muffins.
• Importantly, granulated sugar keeps the muffins moist and helps make them golden-brown.
• Substitute: Use an equal amount of light brown sugar.

Plain yogurt

• Plain yogurt adds moisture and a lovely tangy note.
• Importantly, yogurt reacts with the baking soda to help with the lift.
• Substitutes: Use the same amount of sour cream.
  • You can also use the same amount of dairy-free yogurt.

Sourdough starter discard

• Sourdough starter discard adds depth and mild tangy flavor. Don’t worry, sourdough starter will not make the muffins taste sour.
• Additionally, the acidity tenderizes the gluten and reacts with the baking soda to help with the lift.
• Substitute: You can use an equal amount of yogurt or sour cream if you don’t have sourdough starter discard, but it won’t provide the same deep flavor.

Vegetable oil

• Vegetable oil makes the muffins moist and soft.
• Substitute: You can use the same amount of butter, but the muffins won’t stay moist for as long.

Whole milk

• Whole milk contributes flavor and helps create a rich crumb.
• Substitute: Use the same amount of non-dairy milk if you’d like.

Vanilla extract

• Vanilla extract rounds out the flavor and enhances the blueberries.
• Substitute: An equal amount of Vanilla Bean Paste would also be great in this recipe.

Blueberries

• Blueberries give the sourdough discard muffins delightful pockets of juicy, jammy, floral-sweet flavor.
• You can use fresh or frozen blueberries (use them right from the freezer—do not thaw).
• Substitute: You can use the same amount of another fresh or frozen berry. If you use large berries, cut them into smaller pieces first.

How to Make Sourdough Blueberry Muffins

1. Prepare to bake: Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. Set aside.
2. Combine the dry ingredients: In a separate bowl, stir together the flour, baking powder, salt, and baking soda. Set aside.
3. Mix the wet ingredients: In a separate large bowl, whisk the eggs, sugar, yogurt, sourdough starter discard, oil, milk, and vanilla extract.

4. Finish the batter: Combine the wet and dry ingredients until just mixed, then gently fold in the blueberries. Divide the batter evenly among the muffin cups.

5. Bake muffins: Bake for 18-22 minutes in the preheated ove until lightly golden and a toothpick inserted into the center of a muffin comes out clean.

5. Cool muffins: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• You don’t need an active sourdough starter for these muffins. In this recipe, it’s used to enhance flavor and texture, not as a leavening agent.
• For more information on making and maintaining a starter, see my post with easy step-by-step instructions.
  • Once you make it, you’ll love using the sourdough starter and sourdough starter discard in recipes from Sourdough Pizza Crust to Sourdough Chocolate Chip Cookies.
• For heartier muffins, replace ¾ cup (3 ¾ oz/105 g) of all-purpose flour with whole wheat flour.
• Feel free to use your favorite berry in this recipe: You can use raspberries or blackberries in place of the blueberries (or a combination). Cut the blackberries in half if they’re large.
• Use frozen blueberries right from the freezer. If you defrost them first, they will bleed in the batter.
• Choose the size you want: Use the muffin batter to fill the cups almost all the way to make a dozen big muffins, or fill them a bit less to make 16 smaller muffins.
• Serve with butter, jam, or honey or just eat them as-is!

Make-Ahead and Storage Instructions

Make-ahead tips

• These muffins are best enjoyed the day they’re baked, but you can make them ahead and store them in an airtight container at room temperature for up to two days, or in the fridge for up to five days.

How to store leftovers

• Store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.
• For longer storage, you can freeze the muffins.
  • Cool the muffins completely, wrap well, place in a freezer bag or a freezer container, and freeze for up to eight weeks.

FAQs

How do I make sure my muffins have the best texture?

• Before baking, always make sure your baking powder and baking soda are fresh.
• For light muffins with a delicate crumb, mix the ingredients just until combined.
• Be sure to use room-temperature eggs. Here’s how to warm up eggs right from the fridge.
• Fully preheat the oven before baking.

Can I make these muffins gluten-free?

• Yes, you can make these muffins gluten-free.
• In place of the all-purpose flour, use the same amount of a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix or another gluten-free flour.

How do I make these blueberry muffins without eggs?

• To make these blueberry muffins without eggs, for each egg, use 1/4 cup (2 oz/57 g) of full-fat yogurt or sour cream instead. This recipe calls for two eggs, so use 1/2 cup (4 oz/115 g).

What mix-ins would work well in this sourdough discard muffin recipe?

• Instead of berries, you can use diced apple, or chopped strawberries or peaches (blot first to eliminate excess moisture).
• Add crunch with 1/2 cup (2 1/2 oz/71 g) of toasted, chopped walnuts or pecans.
• Citrus is wonderful with blueberries—add 1 teaspoon of finely-grated lemon or orange zest to the batter.
• Add a homey note by mixing in 1 teaspoon of cinnamon or 1/2 teaspoon of cardamom to the batter.
• If you’d like, skip the fruit and replace it with 1 cup (6 oz/170 g ) of dark, semi-sweet, or white chocolate chips.
• Make these muffins more of a dessert with a sugary topping: sprinkle 1 to 2 teaspoons of granulated or coarse sugar on each muffin.
  • Add a sprinkle of cinnamon into the sugar topping if you’d like.

More Muffin Recipes

• Applesauce Muffins
• Cinnamon Roll Muffins
• Cornbread Muffins
• Savory Zucchini Cheese Muffins
• Chocolate Chip Pumpkin Muffins

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