Blueberry Muffins {Made with Sourdough Starter}

filed under: Bread · Breakfast · Muffins on April 9, 2020

Sourdough Blueberry Muffins are moist and fluffy and made with your leftover sourdough starter and fresh or frozen blueberries. The mild tangy taste from the sourdough is a delicious way to step up your blueberry muffin recipe! For another delicious blueberry treat, try my Blueberry Pie Muffins or Fresh Blueberry Fritters!

Sourdough Blueberry Muffins

There is something special about the smell of freshly baked blueberry muffins. I love it when the tops of the muffins start to puff up as they are baking. You know they are a popular treat when there is a National Blueberry Muffin Day! On July 11th, be sure to have some blueberry muffins ready to go! But, don’t wait until then to make these Sourdough Blueberry Muffins. Once you have your sourdough starter going, you can perfect this recipe by making them lots of times before July! And trust me, you will want to make these as many times as you can!

One Sourdough Blueberry Muffin on White Plate with Blueberry Nearby

Sourdough Blueberry Muffins Recipe

As I mentioned, once you have your sourdough starter ready to go, you can use the discard or the fed starter for this recipe.

How do these blueberry sourdough muffins actually taste? I found the texture to be a bit heavier than a traditional muffin, and the flavor to be a bit different as well. Not in a bad way, I just want to warn you that if you are comparing them to a traditional blueberry muffin you will notice the difference. HOWEVER, my kids and husband said that they actually preferred this recipe to the classic. I think these are a really good, solid muffin. The blueberry flavor shines through and I would recommend adding a few extra blueberries to the top when you bake them. 

Ingredients (full recipe below)

  • Flour
  • Baking soda
  • Salt
  • Sourdough starter
  • Milk
  • Egg
  • Butter
  • Brown sugar
  • Blueberries
  • Granulated or coarse sugar (optional)

Sourdough Blueberry Muffins Overhead in Farberware Rose Pan

How to Make Sourdough Blueberry Muffins

It’s pretty easy to make these yummy sourdough blueberry muffins. Start by preheating the oven to 425°F and spraying a muffin tin with nonstick spray. In a large bowl, whisk together the dry ingredients–the flour, baking soda, and salt. Set that aside while you mix the sourdough starter, milk, egg, butter, and brown sugar in a stand mixer. Remove the bowl from the stand mixer and fold in the flour mixture until it is mostly combined. Then, gently stir in the blueberries.

Using a spoon or ice cream scoop, fill each muffin cup about two-thirds of the way full with the batter. Sprinkle the muffins with the sugar (which is totally optional) and bake for about 25 minutes. Let them cool for about 5 minutes and then remove the muffins from the tin and set them on a wire rack.

Bowl with a White Towel and Sourdough Blueberry Muffins Inside

Frozen vs. Fresh Blueberries

You can use either frozen or fresh blueberries in this muffin recipe. But, those both crush easily in the batter, so you could also go with dried blueberries. The heavier the batter, the more likely your blueberries will be crushed. Any blueberries you choose to use should be added as the final ingredient since they do bleed out their color. And, make sure the frozen blueberries are added when they are frozen. All of these choices are good choices because you are using real blueberries. Be careful when you grab a muffin from the gas station. Some of those blueberry muffins don’t even use real blueberries! Homemade is always best!

White Plate with Sourdough Blueberry Muffins and One Torn in Half with Butter

Looking for More Sourdough Recipes?

Sourdough Crackers

Sourdough English Muffins

Easy Sourdough Brownies

Sourdough Cinnamon Rolls

4.38 from 8 votes
Sourdough Blueberry Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Use your sourdough starter to make these moist and fluffy Sourdough Blueberry Muffins!

Course: Breakfast
Cuisine: American
Keyword: Sourdough Blueberry Muffins
Servings: 12
Calories: 184 kcal
Author: Amanda
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup sourdough starter, discard or fed
  • ¼ cup milk
  • 1 large egg
  • 4 tablespoons butter, melted (or 1/4 cup vegetable oil)
  • ¾ cup brown sugar
  • 2 cups blueberries, fresh or frozen
  • Granulated or coarse sugar, for topping (optional)
  1. Preheat oven to 425°F.

  2. Prepare a muffin tin with nonstick cooking spray.

  3. Whisk flour, baking soda, and salt together in a large bowl. Set aside.

  4. In a stand mixer, mix together the sourdough starter, milk, egg, butter, and brown sugar.

  5. Remove bowl from mixer and fold in the flour mixture. Once mostly combined, gently add the blueberries into the batter.

  6. Use an ice cream scoop or large spoon to divide batter equally among the prepared muffin cups. Sprinkle tops of muffins with granulated or coarse sugar (optional).

  7. Bake until muffin tops are golden and just firm, about 25 minutes, at 425°F.

  8. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack.

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  • Nic says:

    Making this today–is it ok to use bleached AP flour?

    • Elizabeth Keeney says:

      Hi, Nic! I work with iambaker and am happy to help with questions. Yes, you can use bleached flour interchangeably with unbleached flour. I hope you love the muffins! Have a great day!

  • Pam says:

    Going to try with discard starter can u use honey instead of sugar

  • Anna says:

    I made these today. I’ve never made muffins that were this delicious and beautiful. This recipe is definitely a keeper. So good! Thank you!!

  • Sharon says:

    I made the sourdough blueberry muffins this morning and they are wonderful! Thank you!

  • Fatima Nordquist says:

    Is it okay to leave the prepared muffins in the fridge overnight to bake in the morning?

    • Amanda Rettke says:

      I haven’t done that specifically so I can’t speak to its effectiveness.

  • Elisa H says:

    Muffins were very dry, flavor was good, added lemon zest and used active bubbly starter. If I were to bake these again, I’d lower oven temp to 350 for the entire bake.

  • Julieth Somarriba says:

    I try them today and very disappointed, very gooey and dense.

  • Sarah says:

    I was skeptical of the high temp (400) but I made them as instructed and it works. Next time I might shave a few minutes off the bake time. Very good flavor!

  • Arminda says:

    No fermentation?

    • Amanda Rettke says:

      In what context?

  • Sally says:

    I’m going to try and make these today – doing a brunch for Father’s Day, can they be frozen when baked and will they taste as food when defrosted?

    • Amanda Rettke says:

      Hi Sally… I haven’t frozen this recipe specifically so I don’t know if they will taste as good. I would try making up a batch and seeing if you are able to successfully freeze. Have a great Father’s Day!

  • Mary Jones says:

    I used 50% fresh milled soft white wheat berry (flour) &50% all purpose flr. These were delicious. I think the use of brown (vs. white) sugar is inspired.

  • Kristen says:

    These were very good, but the cooking temp and/or timing needs to be adjusted. Based on other comments, I only baked these for 20 minutes and I think it was still a bit much. My oven temp is accurate since it has a thermometer.
    Other than that, these were great. Thanks for sharing the recipe!

  • Sarah says:

    Good but over-baked. Next time I will shave 5 minutes off the bake time. 425 is pretty hot for muffins but I think it will be ok with a little less bake time.

  • Tammy Hoduski says:

    I just made these sourdough blueberry muffins and they were absolutely delicious. After reading the reviews, I only baked them for 15 minutes and that was plenty of time. I will definitely make this recipe again. Thank you!

  • Siengtha Tep says:

    Thanks for the recipe. I modified it a bit. I used half and half white flour and whole-grain wheat flour. Increased milk to 1/2 cup and an extra egg because whole wheat flour has more protein and fiber, adding extra liquid will keep it moist. Didn’t have blueberries but plenty of mulberries that were picked during the summer.
    Then I allowed the batter to sit in the refrigerator overnight to allow gluten to be broken down more. Next day I allow it to sit at room temperator for about an hour then bake it at 350 for 25-30 minutes. Delicious! Thanks

  • Emilee Harvey says:

    I made these but did 1 cup of brown sugar, 1/2 c milk and added 2 bananas. Turned out amazing!!

  • Amy says:

    These are amazing! I made them vegan and they turned out so yummy!

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    Brand new recipes that people find kinda acceptable.