Homemade Sourdough Blueberry Muffins

Your standard blueberry muffins get an upgrade with a sourdough starter, lemon zest, and fresh blueberries. Moist inside, crunchy on the outside!

And fluffy throughout! These sourdough blueberry muffins are a homemade heaven. Leave the batter to rest and bake fresh in the morning!

Blueberry Muffins With Sourdough

Sourdough starters are known for their tangy flavor and chewy texture, but did you know they can elevate your favorite baked goods to new heights? These Sourdough Blueberry Muffins are a testament to that.

Their soft, moist crumb and burst of blueberry flavor make them the perfect treat for any occasion.

What makes these muffins truly special is the addition of sourdough discard. This fermented starter not only enhances the flavor but also contributes to the muffins’ unique texture.

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What You’ll Love About This Recipe

• The dough can be finished super quick.
• Super moist and flavorful texture because of the fresh ingredients.
• You get to not discard the sourdough discard and reuse it for your next blueberry muffin cravings.

Now let the yummy-ness begin!

Ingredients

For the Dry Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

For the Wet Ingredients:

• ½ cup unsalted butter, melted
• ½ cup active sourdough starter
• ½ cup buttermilk or plain yogurt
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ cup granulated sugar
• 1 cup fresh or frozen blueberries

Optional Add-ins:

• Zest of one lemon or orange
• A sprinkle of cinnamon or nutmeg
• A handful of chopped nuts (walnuts, pecans, or almonds)
• A drizzle of honey or maple syrup on top before baking

Alternative Ingredients:

If you don’t have a sourdough starter:

• Replace the sourdough starter with 1/2 cup plain yogurt and 1 teaspoon of lemon juice or apple cider vinegar.

If you don’t have buttermilk:

• Mix 1 cup milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes to curdle.

(Side Note: Remember, the beauty of baking is the flexibility to experiment and adjust to your preferences. Don’t be afraid to try different combinations of flavors and ingredients to create your perfect sourdough blueberry muffin.)

Sourdough Blueberry Muffins Recipe

Course: Bread, Breakfast, muffins, quick bread    |    Cuisine: AmericanPrep Time: 10 minutes    |    Cook Time: 20 minutes    |    Total Time: 30 minutesServings: 12 muffins    |    Calories: 244kcal

Steps 

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, sourdough starter, buttermilk, egg, vanilla extract, and sugar.
3. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.  
4. Fold in Blueberries: Gently fold in the blueberries.
5. Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners.
6. Fill Muffin Tin: Fill each muffin cup about 2/3 full with the batter.
7. Ferment Overnight (Optional): You have two options here! Ferment overnight or bake right away.

Option 1: Bake Immediately

• Place the muffin tin in the center of a preheated oven at 375°F (190°C).
• Bake for 25-28 minutes.

Option 2: Ferment Overnight

8. Cover the muffin tin with foil and refrigerate for 12+ hours.
9. The next day, bake directly from the refrigerator for 25-28 minutes at 375°F (190°C).
10. Cooling: Let the muffins cool in the tin for 15 minutes before transferring to a wire rack to finish cooling. This prevents the bottoms from getting soggy.
11. Serving: Enjoy warm or at room temperature. Dust with powdered sugar for an extra touch.

Do’s 

1. Active Starter: Ensure your sourdough starter is active and bubbly before using.
2. Room Temperature Ingredients: Using room temperature ingredients helps the batter to combine more evenly. Your egg should be room temperature as well for easily folding into the batter as well as not leaving behind any uncooked egg portions.
3. Gently Fold in Blueberries: To prevent them from sinking to the bottom, gently fold the blueberries into the batter.

Don’ts

1. Don’t Overmix: Overmixing can lead to tough muffins. Mix just until the flour is incorporated.  

Emma’s Tips for the Perfect Sourdough Blueberry Muffin

Tip 1: Deepen the flavor with overnight fermentation.

The convenience of prepping is the key here. You can make the batter tonight, chill it overnight, and bake it fresh in the morning straight out of the refrigerator chill.

The overnight fermentation makes the muffins easier to digest and adds depth of flavor. This is an easy, zero-effort homemade breakfast in under 30 minutes.

Tip 2: But I want to bake right away!

Emilie Raffa from clevercarrot.com offers the most valuable tip. 

“If you want to bake now, then place the tin on the center rack and bake @ 375 F/ 190 C for 25-28 minute”

Tip 3: Your sourdough starter will make or break the muffins.

The batter should be thick, like a thick yogurt. This will help the blueberries stay suspended throughout the muffins and create a beautiful, even bake. If the batter is too thin, add a bit more flour. If it’s too thick, add a splash of milk.

Tip 4: Re-use the Discard.

A sourdough starter is a living organism that needs regular feeding with equal parts flour and water. Store it in the refrigerator for less frequent use, feeding weekly, or on the counter for daily feeding, adjusting frequency based on temperature and humidity. 

When your starter becomes too large, you can discard a portion of it.

This excess starter, known as “discard,” can be used in various recipes, including these delicious sourdough blueberry muffins. See, how you never discard the discard! 🙂

Tip 5: Melted Butter

Using room temperature butter is crucial for achieving the perfect texture in your muffins. When creamed with sugar, room-temperature butter incorporates air, creating a light and fluffy batter. If the butter is too hot, the sugar melts and creates greasy muffins.

Melt the butter and then let it sit to bring it back to room temp. This leads to tender, moist muffins with a delicate crumb. So, the next time you bake, remember to let your butter soften before you start!

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