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!
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 really good, solid muffins. The blueberry flavor shines through and I would recommend adding a few extra blueberries to the top when you bake them.
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!
How to Store Muffins
There are a few ways to properly store muffins.
- Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to storing. I use a larger sealable plastic bag or an airtight container to store the muffins in a single layer. Some folks recommend adding a piece of paper towel to the bottom so that it will soak up any condensation. If your muffins are properly cooled before storing, this may not be necessary. However, if I am using an airtight container, I will often add a piece of bread to the container, torn in half, and fit in between the muffins. The bread will soak up moisture as well. Best enjoyed within 2-3 days.
- Refrigerator: (Refrigeration, in general, dries out baked goods faster so a typical muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
- Freezer: Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name.
How to Reheat Frozen Muffins
Remove muffin from the freezer and allow to come to room temperature overnight in the refrigerator or on the counter for a couple of hours.
More Muffin Recipes
Sourdough Blueberry Muffins
- 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)
- Preheat oven to 425°F.
- Prepare a muffin tin with nonstick cooking spray.
- Whisk flour, baking soda, and salt together in a large bowl. Set aside.
- In a stand mixer, mix together the sourdough starter, milk, egg, butter, and brown sugar.
- Remove bowl from mixer and fold in the flour mixture. Once mostly combined, gently add the blueberries into the batter.
- 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).
- Bake until muffin tops are golden and just firm, about 25 minutes, at 425°F.
- Cool muffins in muffin tin for 5 minutes, then transfer to wire rack.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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.
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!
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.
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!
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
I made these but did 1 cup of brown sugar, 1/2 c milk and added 2 bananas. Turned out amazing!!
These are amazing! I made them vegan and they turned out so yummy!
These were really good! I halved the recipe and made half blueberry and half strawberry. Since I only made 6 muffins at a time I had to reduce time by 5 minutes. 25 minutes was to long.
This is my go-to recipe for BB muffins. I love this recipe but it turns out really dry with rock hard crust. I added almost a full cup of liquid total (about 1/2-3/4 of milk and about 1/4 cup of water). I also added 2-3 tablespoons of olive oil.
Another thing that I really liked doing was letting the batter sit for an hour to help the yeast rise a tiny bit. It makes the muffins nice and fluffy.
Baking time is perfect when using large frozen berries!