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    Home » Recipes » Sourdough Recipes » Bakery Style Sourdough Blueberry Muffins

    Bakery Style Sourdough Blueberry Muffins

    Published: Jun 9, 2022 · Modified: Mar 15, 2023 by Lynn Polito · This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases.

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    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!

    Four sourdough blueberry muffins are in a muffin tin

    Disclosure: This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases. However this is at no cost to you. Read my affiliate links full disclosure policy here.

    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
    • 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!
    • What Is Sourdough Discard?
    • Ingredients In Sourdough Blueberry Muffins
    • Equipment To Gather
    • How To Make Sourdough Blueberry Muffins
    • Tips and Tricks
    • Frequently Asked Questions
    • Other Recipes To Try!
    • 📖 Recipe

    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.
    An overhead shot of the sourdough blueberry muffin is shown.

    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

    An overhead shot of the ingredients for 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

    • Mixing Bowls
    • Measuring Cups
    • Measuring Spoons
    • Whisk
    • Ice Cream Scoop
    • Muffin Liners
    • Muffin Tin

    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.

    The blueberries are tossed in flour.
    Mix the blueberries with flour.
    The sugar and butter are mixed together.
    Add the sugar and butter to a bowl.
    The eggs are added to the bowl.
    Add the eggs.
    The sourdough starter is added to the bowl.
    Mix in the sourdough starter.

    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.

    The flour is added to the bowl.
    The flour is added to the bowl.
    The blueberries is mixed into the bowl.
    Mix in the blueberries.
    The batter is ready to be scooped.
    The batter is ready to be scooped into the muffin tin.
    The batter is scooped into the muffin tins.
    Bake for 20-22 minutes.

    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!
    The texture of the sourdough blueberry muffin is shown.

    Frequently Asked Questions

    Can I use active starter instead of inactive starter?

    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.

    Do sourdough blueberry muffins freeze well?

    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.

    How do I keep leftover blueberry muffins fresh?

    Keep leftover muffins in an airtight container on the counter. Do not place leftover muffins in the refrigerator. They will go stale very quickly.

    A straight on of the sourdough blueberry muffins.

    Other Recipes To Try!

    • A piece of sourdough irish soda bread is on a plate next to the cast iron skillet.
      One Bowl Sourdough Discard Irish Soda Bread
    • A hand is grabbing a sourdough breadstick.
      Simple Sourdough Breadsticks (No Yeast!)
    • Snowflakes and gingerbread women are decorated on baking sheets.
      Easy Sourdough Gingerbread Cookies
    • A piece of apple pie is cut out of the larger pie.
      Simple Sourdough Pie Crust

    Did you love this recipe? If you did, please leave a 5 ⭐️ rating below! Follow along on Instagram and Facebook!

    📖 Recipe

    Bakery Style Sourdough Blueberry Muffins

    Full of 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!
    No ratings yet
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Servings: 12 Muffins
    Calories: 214kcal
    Author: Lynn Polito

    Equipment

    • Mixing Bowls
    • Measuring Cups
    • Measuring Spoons
    • Mixing Spoons
    • Ice Cream Scoop
    • Muffin Tins
    • Muffin Liners

    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!

    Nutrition

    Calories: 214kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 313mg | Potassium: 44mg | Fiber: 1g | Sugar: 14g | Vitamin A: 286IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
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    Hey there! I'm Lynn and I'm based just outside of Boston. I'm a wife and mom of two with a passion for cooking and creating homemade food for my family.

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