Bursting with sweet blueberries, these Sourdough Blueberry Muffins are the perfect use for that leftover sourdough discard! Make a big batch on the weekend and enjoy them throughout the week!
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With Summer just around the corner, the blueberries will soon be everywhere! There's nothing better than adding blueberries to your baked goods! Blueberry kefir bread, blueberry bagels, or blueberry zucchini bread are some of my current favorites!
Here are some more muffin recipes that use some of that precious sourdough starter!
- Sourdough Corn Muffins
- Lemon Poppy Seed Sourdough Muffins
- Chocolate Chip Sourdough Muffins
- Pumpkin Sourdough Muffins
- Cranberry Orange Sourdough Muffins
- Apple Streusel Sourdough Muffins
- Sourdough Banana Muffins
Jump to:
Why You'll Love These Muffins!
- These muffins are a great make ahead breakfast! Bake up a big batch on Sunday and then enjoy them throughout the week. Pop one in the oven to heat it through and slather with butter. A delicious grab and go breakfast!
- These muffins are easy to make! The muffins are made by hand, so you don't have to break out any equipment to make these.
- This recipe use some of that precious sourdough starter! I love using my sourdough starter for other things than just bread. The starter adds a little bit of rise, but also the health benefits of the wild yeast.
What Is Sourdough Discard?
Sourdough discard is the portion of your sourdough starter that you are not feeding. When you are "feeding" your starter to make bread with, you add equal parts flour, water, and starter to a mason jar and let it rise. If you don't have a sourdough starter, you can easily create one by following the instructions on the King Arthur website.
You can't feed your entire starter, as it doubles and sometimes triples in size, and that's a lot of starter to have on hand! If you are new to sourdough, be sure to check out this post all about how to keep your sourdough starter happy.
Ingredients In Sourdough Blueberry Muffins
- Sourdough starter- Inactive, meaning it has come right out of the refrigerator.
- Flour- All-purpose flour
- Butter- Coconut oil can be substituted instead of butter.
- Vanilla- for added flavor
- Sugar- To add a little sweetness to the muffins.
- Blueberries- Fresh, washed blueberries. If you have frozen, you can use those instead.
- Baking soda and baking powder- Even though we are using sourdough starter, the baking soda and baking powder do all the hard work of making the muffins rise.
Equipment To Gather
How To Make Sourdough Blueberry Muffins
Preheat the oven to 400 degrees.
Add the blueberries to a bowl and mix with one tablespoon of flour. Set that aside.
In a medium bowl, add the flour, salt, baking soda and baking powder. Mix to combine and set that aside.
In a large bowl, add the sugar and eggs. Add the sourdough starter, butter, and vanilla. Mix well to combine.
Add the dry ingredients to the wet ingredients and mix until just combined. The batter will not be smooth, it’s ok if there are a few lumps left.
Add the blueberries to the batter and mix again until just combined.
Line a muffin tin with muffin liners. Scoop equal amounts of batter into the muffin tins.
Bake for 20-22 minutes or until a toothpick is inserted and it comes out clean.
Allow the muffins to cool slightly and serve.
Tips and Tricks
- Insert a toothpick into the center of one of the muffins to make sure they are baked through.
- Rotate the pan once through the cooking process to make sure the muffins brown evenly.
- If you don't have fresh blueberries, frozen blueberries work great! My favorite are wild Maine blueberries, but any type of frozen blueberries will work.
- To up the flavor even more, zest one lemon into the batter for a lemon blueberry muffin!
Frequently Asked Questions
Yes! If you have some extra active starter (meaning it has already been fed and is active and bubbly) use that! The muffins will get even bigger! Think bakery style muffins.
Yes! These muffins freeze beautifully! To freeze muffins, allow them to cool completely and then place them in a gallon Ziploc bag. Freeze for up to 3 months.
Keep leftover muffins in an airtight container on the counter. Do not place leftover muffins in the refrigerator. They will go stale very quickly.
Other Recipes To Try!
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📖 Recipe
Bakery Style Sourdough Blueberry Muffins
Equipment
- Muffin Tins
Ingredients
- 1 ½ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ½ cup Butter Melted
- ¾ cup Sugar
- 2 Eggs
- 1 cup Sourdough Starter
- 1 teaspoon Vanilla
- 1 ½ cups Blueberries Fresh or Frozen
Instructions
- Preheat the oven to 400 degrees.
- Add the blueberries to a bowl and mix with one tablespoon of flour. Set that aside.
- In a medium bowl, add the flour, salt, baking soda and baking powder. Mix to combine and set that aside.
- In a large bowl, add the sugar and eggs. Add the sourdough starter, butter, and vanilla. Mix well to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined. The batter will not be smooth, it’s ok if there are a few lumps left.
- Add the blueberries to the batter and mix again until just combined. Do not overmix.
- Line a muffin tin with muffin liners. Scoop equal amounts of batter into the muffin tins.
- Bake for 20-22 minutes or until a toothpick is inserted and it comes out clean.
- Allow the muffins to cool slightly and serve.
Notes
- If you don't have fresh blueberries, frozen blueberries work great! My favorite are wild Maine blueberries, but any type of frozen blueberries will work.
- To up the flavor even more, zest one lemon into the batter for a lemon blueberry muffin!
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