Sourdough Blueberry Muffins (Printable)

Moist muffins bursting with fresh blueberries and a subtle tang from sourdough starter.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 tsp salt
04 - 1 tsp baking powder
05 - 1/2 tsp baking soda

→ Wet Ingredients

06 - 1 cup sourdough starter (active or discard)
07 - 2 large eggs
08 - 1/2 cup unsalted butter, melted and cooled
09 - 1/2 cup whole milk
10 - 1 tsp vanilla extract

→ Add-ins

11 - 1 1/2 cups fresh or frozen blueberries
12 - Zest of 1 lemon (optional)

# How to Make It:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda until well blended.
03 - In a separate bowl, whisk sourdough starter, eggs, melted butter, milk, and vanilla extract until smooth and combined.
04 - Pour wet ingredients into dry ingredients. Gently fold together until just combined. Do not overmix—a few lumps are fine.
05 - Fold in blueberries and lemon zest if using, being careful not to crush the berries.
06 - Divide batter evenly among muffin cups, filling each about 3/4 full.
07 - Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The sourdough gives muffins this incredible tang that makes bakery versions taste flat
  • Perfect way to use up starter discard without feeling guilty about throwing away potential
02 -
  • Overmixing is the enemy here some lumps are your friends and lead to tender muffins
  • Frozen blueberries work beautifully but toss them in a little flour first to prevent sinking
03 -
  • Room temperature ingredients mix more evenly creating a better texture
  • Let the batter rest 10 minutes before baking for even fluffier results

Return