Sourdough Blueberry Muffins
Sourdough blueberry muffins with a crumb topping are loaded with fresh blueberries and they’re a great way to use your sourdough starter discard!
During blueberry season, we love to make all the blueberry recipes. Sourdough blueberry bread, blueberry cream cheese sourdough bread, and blueberry honey freezer jam are just a few of our favorites. These blueberry sourdough muffins are another great recipe for when you have fresh blueberries.
Why You’ll Love Sourdough Blueberry Muffins
- Uses Up Leftover Sourdough Starter: Like sourdough lemon scones, sourdough granola, and sourdough Irish soda bread, these sourdough discard blueberry muffins are another great way to use up extra starter if you have it.
- Quick to Make: From start to finish, this easy recipe takes just 45 minutes to make!
- Great Easy Breakfast Idea: If you need an easy breakfast idea, like sourdough coffee cake, sourdough pancakes and sourdough English muffins, these fluffy sourdough blueberry muffins are perfect!
Ingredients
Find the full list of ingredients, amounts, and instructions in the printable recipe card at the bottom of this post.
- Sourdough Starter: You can use either active sourdough starter or discard sourdough starter.
- Butter: Use unsalted butter which has been melted and cooled. If you use salted butter, you may want to eliminate 1/4 teaspoon of salt in the recipe.
- Greek Yogurt: You’ll want to use full-fat Greek yogurt or you can substitute sour cream.
- Blueberries: Fresh blueberries are amazing in this recipe, but you can also use frozen. You can either add them while still frozen (which may turn your batter purple), or you can thaw them and drain any excess liquid from them before adding to the recipe.
Equipment
- Mixing Bowls
- Measuring Spoons
- Muffin Pan
- Muffin Liners (optional)
- Large Cookie Scoop (optional)
How to Make Sourdough Blueberry Muffins
Here are the step-by-step instructions for making sourdough blueberry muffins.
Step 1: Preheat the oven to 350°F and line a muffin tin with paper liners in every other space. If you only have one muffin pan, feel free to fill all the muffin wells. They just won’t have as much room to spread out.
Melt the butter for the muffins and set aside to cool. Melt the butter for the crumb topping and set aside to cool. In a large bowl, whisk together the all-purpose flour, baking powder, and salt (Photo 1).
Step 2: In a separate bowl, whisk together the sourdough discard, eggs, granulated sugar, Greek yogurt, cooled melted butter, and vanilla extract (Photo 2).
Step 3: Mix until well-combined and there are no lumps (Photo 3).
Step 4: Slowly add the wet ingredients into the dry ingredients, stirring until just combined. The batter will be on the thicker side (Photo 4).
Step 5: In a small bowl, toss the blueberries with 1 tablespoon of flour until fully coated (Photo 5).
Step 6: Gently fold the blueberries into the batter (Photo 6), being careful not to overmix (Photo 7).
Step 7: Set the batter aside and make the crumb topping. In a small bowl, mix together the flour, sugars, and salt (Photo 8).
Step 9: Add the cooled melted butter and use a fork to mix together. The mixture should be crumbly (Photo 9).
Step 10: Using a large cookie scoop, divide the muffin batter into your prepared muffin tin, filling every other space and filling to just below the top of each muffin tin (Photo 10).
Step 11: Generously cover each muffin with the crumble (Photo 11).
Step 12: Bake for 25-30 minutes or until muffins are golden brown and a toothpick comes out clean when inserted in the center (Photo 12). Let the muffins cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
How to Store
Store the muffins in an airtight container at room temperature for up to 4 days. If you would like to freeze them, place in a freezer safe plastic zipper bag and store for up to 3 months.
Tips
- This recipe uses sourdough discard, so you don’t have to have your sourdough starter in its active state. You can even use it straight from the refrigerator.
- The crumb topping included with this sourdough blueberry muffin recipe is optional, and you can leave it off if you’d prefer. While the crumb topping takes these sourdough blueberry muffins to the next level, the muffins will still be delicious without it.
- Make sure that the crumb topping is not too warm when you put it on top of the muffins. If the butter was still too warm from being melted, place the bowl of toppings into the refrigerator for a little while to cool down. Otherwise the butter (and the crumb topping) will melt and sink down into the muffins.
Pro Tip: Fill every other muffin well in the pan to give the muffins enough space to spread out and form bakery-style muffins with large, rounded tops! The extra space will prevent them from touching the other muffins in the pan.
Recipe FAQs
Yes, you can. You can add them while still frozen, or you can thaw and drain them or pat them dry.
Instead of Greek yogurt you can use full fat sour cream. You can use coconut sugar in place of the granulated sugar.
Yes, you can freeze the baked muffins for up to 3 months.
More Sourdough Discard Recipes
- Sourdough Vanilla Almond Scones
- Sourdough Blueberry Quick Bread
- Lemon Poppy Seed Sourdough Scones
- Sourdough Cheddar Biscuits
- Sourdough Apple Cinnamon Scones
- Sourdough Lemon Bread
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Sourdough Blueberry Muffins
Ingredients
Muffins
- 1/2 cup unsalted butter melted and cooled (1 stick)
- 1 cup + 2 tablespoons all purpose flour spooned and leveled (149 grams)
- 1 1/2 teaspoons baking powder 7 grams
- 1/2 teaspoon fine sea salt 3 grams
- 1 cup sourdough starter discard 200 grams
- 2 large eggs room temperature
- 1 cup granulated sugar 226 grams
- 3/4 cup full-fat Greek yogurt 164 grams (or sour cream)
- 2 teaspoons vanilla extract 9 grams
- 1 1/2 cups fresh blueberries 232 grams
- 1 tablespoon all purpose flour for tossing with the blueberries
Crumb Topping
- 1/2 cup unsalted butter melted and cooled (1 stick)
- 1 1/2 cup all purpose flour 180 grams
- 2/3 cup granulated sugar 133 grams
- 6 tablespoons light brown sugar 82 grams
- pinch of sea salt
Instructions
- Preheat the oven to 350°F and line 2 muffin tins with paper liners in every other space. If you only have one muffin pan, feel free to fill all 12 muffin wells. The muffins just won't have as much room to spread out, and the tops may run into each other.
- Melt the butter for the muffins and set aside to cool.
- Melt the butter for the crumb topping and set aside to cool.
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a separate bowl, whisk together the sourdough discard, eggs, granulated sugar, Greek yogurt, cooled melted butter, and vanilla extract until well-combined and there are no lumps.
- Slowly add the wet mixture into the dry ingredients, stirring until just combined. The batter will be on the thicker side.
- In a small bowl, toss the blueberries with 1 tablespoon of flour until fully coated.
- Gently fold the blueberries into the batter, being careful not to overmix. Set the batter aside while you make the crumb topping.
- In a small bowl, mix together the flour, sugars, and salt. Add the cooled melted butter and use a fork to mix together. The mixture should be crumbly.
- Using a large cookie scoop, divide the batter into your prepared muffin tins, filling every other space and filling to just below the top of each muffin tin. Generously cover each muffin with the crumble.
- Bake for 25-30 minutes or until a toothpick comes out clean when inserted in the center.
- Let the muffins cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
These delicious muffins are wonderful for breakfast, brunch, or snacks!