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4.38 from 8 votes

Sourdough Blueberry Muffins

Use your sourdough starter to make these moist and fluffy Sourdough Blueberry Muffins!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: Sourdough Blueberry Muffins
Servings: 12
Calories: 184kcal
Author: Amanda Rettke--iambaker.net


  • 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.


Calories: 184kcal