These Sourdough Blueberry Muffins are a delightful blend of tangy sourdough and sweet, juicy blueberries, creating a perfect balance of flavors. With a golden, slightly crisp exterior and a soft, tender crumb, each bite is a comforting treat. Ready in just 30 minutes, they’re ideal for a quick breakfast or an afternoon snack that feels homemade and special.
Packed with bursts of fresh blueberries and a hint of richness from the sourdough, these muffins are both satisfying and indulgent. The subtle tang complements the natural sweetness, while the moist texture keeps you coming back for more. Whether you’re a sourdough enthusiast or just love a good muffin, this recipe is a must-try for its simplicity and irresistible charm.
Ingredients for Sourdough Blueberry Muffins
- 1 ½ cups (187 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ½ cup (113 g) unsalted butter, melted
- ½ cup (105 g) sourdough discard
- ¾ cup (180 g) sour cream or plain full-fat Greek yogurt (use either)
- 1 large egg, room temperature preferred
- 1 teaspoon vanilla extract
- 1 ½ cups (210 g) fresh blueberries
- Granulated sugar for topping (optional)
Step-by-Step Instructions
- Preheat oven to 425°F (220°C) and line a 12-count muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter, sourdough discard, sour cream, egg, and vanilla extract until evenly mixed.
- Add the wet ingredients to the dry ingredients. Use a spatula to gently fold together. When the batter is about 50% combined, add the blueberries and continue mixing gently until just combined. Do not over-mix to avoid dense muffins.
- Evenly divide the batter into the prepared muffin tin. If desired, sprinkle the tops with granulated sugar.
- Bake on the center rack at 425°F (220°C) for 8 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for 12 more minutes, or until the tops are light golden brown and a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow the muffins to cool in the tin for 10 minutes before transferring them to a cooling rack to cool completely.
Storage and Reheating Tips
Store your Sourdough Blueberry Muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5-7 minutes for that fresh-from-the-oven taste.
Recipe Variations to Try
Swap out the blueberries for raspberries, blackberries, or diced strawberries for a different fruity twist. For a nutty flavor, fold in ½ cup of chopped walnuts or pecans. If you’re feeling indulgent, add a streusel topping by mixing ¼ cup flour, ¼ cup brown sugar, and 2 tablespoons cold butter until crumbly, then sprinkle it on before baking.
Time-Saving Tips for Busy Bakers
Prep your dry ingredients the night before and store them in a sealed container. Melt the butter and measure out the wet ingredients ahead of time to streamline your morning baking. If you’re short on time, skip the sugar topping—the muffins will still be delicious!
Equipment Guidance for Perfect Muffins
Use a sturdy muffin tin and high-quality paper liners to prevent sticking. A cookie scoop or ice cream scoop makes it easy to evenly portion the batter. For even baking, ensure your oven is fully preheated and use an oven thermometer to confirm the temperature is accurate.
Common Questions Answered
Can I use frozen blueberries?
Yes, but toss them in 1 tablespoon of flour before adding to the batter to prevent excess moisture.
What if I don’t have sourdough discard?
Substitute with an equal amount of buttermilk or plain yogurt.
Why the temperature change
Starting at a high heat creates a domed top, while lowering it ensures the muffins bake through without over-browning
Sourdough Blueberry Muffins
Ingredients
- 1 ½ cups all-purpose flour 187 g
- 1 cup granulated sugar 200 g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ½ cup unsalted butter 113 g, melted
- ½ cup sourdough discard 105 g
- ¾ cup sour cream or plain full-fat Greek yogurt 180 g
- 1 large egg room temperature preferred
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries 210 g
- Granulated sugar for topping optional
Instructions
- Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate mixing bowl, whisk together melted butter, sourdough discard, sour cream, egg, and vanilla extract until ingredients are evenly mixed.
- Add wet ingredients to dry and use a spatula to gently fold together. Once batter is about 50% combined, add blueberries and continue to mix, gently, until blueberries are well-distributed and batter is just combined. Do not over-mix or muffins will be dense and dry.
- Evenly divide batter into prepared muffin tin. If desired, sprinkle with granulated sugar.
- Transfer to center rack of 425F (220C) oven and bake for 8 minutes, then, without opening the oven door, decrease oven temperature to 350F (175C) and bake for 12 minutes longer/until muffins are baked through. The tops will be beginning to turn a light golden brown and a toothpick inserted in the center should come out clean or with moist crumbs.
- Allow muffins to cool for 10 minutes in the muffin tin before carefully removing to a cooling rack to cool completely.