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Sourdough Blueberry Muffins on the wire rack served with coffee.
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Sourdough Blueberry Muffins
Prep Time
15 mins
Cook Time
22 mins
Total Time
37 mins
 

My sourdough blueberry muffins are ready in under 45 minutes, with sourdough discard adding extra flavor, tender crumb, and juicy berries.

Servings: 12 Muffins
Author: Gemma Stafford
Ingredients
  • 1 ¾ cups (8 ¾ oz/247 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 2 large eggs , at room temperature
  • ⅔ cup (5 oz/142 g) granulated sugar
  • ¾ cup (6 oz/170 g) plain yogurt
  • ½ cup (4 oz/115 g) sourdough starter discard
  • ½ cup (4 fl oz/120 ml) vegetable oil
  • ¼ cup (2 fl oz/57 ml) whole milk
  • 1 tablespoon vanilla extract
  • 1 ½ cups (7 ½ oz/213 g) blueberries (fresh or frozen)
Instructions
To Make the Sourdough Muffins

  1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. Set aside.

  2. In a large bowl, stir together the flour, baking powder, salt and baking soda. Set aside.

  3. In a separate large bowl, whisk the eggs, sugar, yogurt, sourdough starter discard, oil, milk and vanilla extract.

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

To Bake the Sourdough Muffins

  1. Bake for 18-22 minutes, until lightly golden and a toothpick inserted into the center of a muffin comes out clean.

  2. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

  3. Best enjoyed the day they are baked! Store leftovers in an airtight container at room temperature for 2 days or in the refrigerator for 5 days.

Recipe Notes
  • 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.
  • 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!