If you’ve ever wondered how to bring the tender crumb and slight tang of sourdough into a fruit-filled breakfast treat, these Sourdough Blueberry Muffins are about to become your new baking obsession. They’re bursting with jammy blueberries and subtle sourdough flavor, striking that perfect balance between sweet, tart, and bakery-worthy. They’re just the thing for lazy mornings, brunch spreads, or, honestly, any time you crave the cozy comfort of a homemade muffin. Gather your sourdough discard and get ready to bake a batch that might not make it past day one!

Sourdough Blueberry Muffins Recipe - Recipe Image

Ingredients You’ll Need

Here’s what you’ll need for Sourdough Blueberry Muffins, and why each ingredient plays its part. Simple, staple ingredients come together here, but every one brings something special—think loft, richness, color, or that leave-you-wanting-more flavor.

All-purpose flour: The backbone of muffin structure, keeping them fluffy yet substantial.
Granulated sugar: Sweetness plus golden tops—sugar helps those muffins caramelize perfectly.
Baking powder: This provides the essential lift, so your muffins rise tall and proud every single time.
Salt: Just a pinch makes the sweet blueberries and tangy sourdough sing in harmony.
Unsalted butter (melted and cooled): For unbeatable richness and that irresistible moist crumb.
Milk (or buttermilk): Adds tenderness and ensures the batter isn’t too dry—plus buttermilk is especially nice for an extra tang!
Sourdough discard: This is the “secret ingredient” that brings flavor depth and delightful texture to the muffins.
Eggs: Essential for binding and giving the muffins their gorgeous, cake-like lift.
Vanilla extract: A background note that enhances all the other flavors.
Fresh blueberries (or frozen, unthawed): The star of the show—pockets of inky blue sweetness in every bite.
Turbinado sugar (optional): For crunchy, sparkly muffin tops that everyone loves to pick off.

How to Make Sourdough Blueberry Muffins

Step 1: Prep Your Muffin Tin and Oven

Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or give each cup a light spray of nonstick baking spray. This little prep ensures your muffins release easily and bake up with lovely domed tops.

Step 2: Whisk the Dry Ingredients

In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Give it a good whisk to evenly distribute everything—it prevents those sneaky clumps and guarantees even flavor.

Step 3: Mix the Wet Ingredients (Including Sourdough Discard)

In a separate bowl, stir together the melted butter, milk (or buttermilk), sourdough discard, eggs, and vanilla extract. The sourdough discard should be at room temperature, and mixing it here means it gets beautifully incorporated, adding tang and moisture.

Step 4: Combine Wet and Dry Mixtures

Pour the wet mixture into the dry ingredients. Gently fold with a spatula or wooden spoon—just until you see no more visible streaks of dry flour. Overmixing? That’s the enemy of tender Sourdough Blueberry Muffins, so keep it gentle!

Step 5: Fold in the Blueberries

Add the blueberries in last, and fold them in gently to avoid smashing. If you’re using frozen berries, don’t thaw them first; this helps prevent the batter from turning blue. Lightly dusting the berries with flour can help, too, to suspend them throughout the muffins.

Step 6: Fill the Muffin Cups

Divide the batter evenly among the prepared muffin tin cups, filling each about three-quarters full. If you like that bakery-style crunch, sprinkle a pinch of turbinado sugar on top of each muffin before baking—it’s a magic touch.

Step 7: Bake

Bake for 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out with just a few moist crumbs. Let the Sourdough Blueberry Muffins cool in the pan for five minutes before transferring them to a wire rack. The hard part is waiting for them to cool enough to eat—they smell amazing!

How to Serve Sourdough Blueberry Muffins

Garnishes

The simplest garnish is a generous pat of salted butter melting into a warm muffin, but a dollop of lemon curd or a sprinkle of powdered sugar turns these Sourdough Blueberry Muffins into an eye-catching treat. Fresh blueberries or a twist of lemon zest on the side makes them look straight out of a bakery.

Side Dishes

Sourdough Blueberry Muffins shine as the centerpiece of a breakfast spread. Pair them with Greek yogurt, crispy bacon, or scrambled eggs for a satisfying meal. They’re also lovely with coffee, tea, or a tangy smoothie—something refreshing to complement the muffin’s tart notes.

Creative Ways to Present

Thinking of gifting or entertaining? Stack the muffins in a rustic basket lined with pretty cloth, or wrap them individually in parchment with twine for a homemade touch. For brunch, display them on a cake stand and scatter extra blueberries and edible flowers around for that wow factor. Mini versions make wonderful brunch bites or lunchbox surprises!

Make Ahead and Storage

Storing Leftovers

Store extra Sourdough Blueberry Muffins in an airtight container at room temperature for up to two days. They’ll stay wonderfully moist thanks to the sourdough, but for the freshest taste and texture, avoid leaving them out for too long.

Freezing

If you want to make muffins ahead, cool them completely, then wrap each tightly in plastic wrap before placing them in a freezer-safe bag. They’ll keep readily for up to three months—just thaw at room temperature for a quick breakfast or snack anytime.

Reheating

To reheat, pop a muffin in the microwave for 10 to 15 seconds for that fresh-from-the-oven warmth, or split and toast them under the broiler for a lightly crisped edge. Either way, they spring back to life for maximum enjoyment!

FAQs

Can I use sourdough starter instead of discard?

Yes! Both active starter and discard will work in the recipe, but discard is especially great for reducing waste. If your starter is very bubbly and active, the muffins may rise a bit more and taste slightly tangier—but either works beautifully!

Can I make Sourdough Blueberry Muffins with gluten-free flour?

Absolutely. Swap the regular flour for a high-quality gluten-free blend. Just make sure your sourdough discard or starter is also gluten-free for best results. You may notice a slightly different crumb, but the muffins will still be delicious.

What if I only have frozen blueberries?

Frozen blueberries are perfect—use them straight from the freezer, and toss them with a teaspoon of flour before adding to the batter. This little step keeps them from sinking and helps avoid blue muffins.

How do I prevent my muffins from becoming dense?

The trick is to avoid overmixing the batter—gently fold just until everything is combined. Also, make sure your baking powder is fresh, and measure carefully so the ratios stay just right for fluffy Sourdough Blueberry Muffins every time.

Can I add other mix-ins to the muffins?

Definitely! Lemon zest, chopped nuts, or even a crumble topping are all fantastic ways to put your own spin on Sourdough Blueberry Muffins. Just keep additions in moderation so the muffins keep their light, pillowy texture.

Final Thoughts

I can’t wait for you to smell these Sourdough Blueberry Muffins baking in your kitchen and to taste that wonderful mix of tangy, sweet, and cozy. Whether you’re a seasoned sourdough baker or just looking for a fun weekend project, this recipe brings that touch of homemade magic to any day. Bake a batch, share (or not!), and let these muffins brighten your mornings.