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Blueberry Sourdough Muffin Recipe

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Sourdough Blueberry Muffins are a perfect and quick way to use your sourdough starter discard. Tender, moist and flavorful, these easy muffins are studded with juicy sweet blueberries and topped with a crunchy cinnamon spiced sugar coating. Makes 12.

three sourdough blueberry muffins on small grey plate with jar of sourdough starter in background

One of the best parts of keeping a sourdough starter on hand is being able to bake with it almost any time you want! There are so many amazing and delicious ways you can use your sourdough starter (I have over 60 recipes on how to use your starter in my recipe index!)

four sourdough blueberry muffins on small grey plates with one cut open and smeared with butter

These muffins are great any time of day – I love them as an afternoon snack, or for breakfast! For a complete breakfast meal, serve these with easy breakfast tacos and fresh fruit.

Other easy recipes to use your sourdough starter discard:

  • Sourdough Cornbread is one of my favorite ways to use sourdough discard! Cornbread will never be the same again after you try this easy and utterly delicious skillet cornbread!
  • Sourdough Naan – homemade naan is really easy to make and tastes awesome with a slight sourdough tang! 
  • Sourdough Banana Bread – This delicious sourdough banana bread will quickly be a new favorite. Not quite as cake like as some other banana breads can be, with also a bit more spice due to the lemon zest and ginger, its makes a great winter breakfast – especially warmed and slathered with butter!
muffin pan with 12 blueberry sourdough muffins turned at various angles

Sourdough muffins with blueberries 

These muffins are easy to make and a simple (and delicious) way to use your sourdough starter. In this recipe, the sourdough doesn’t give much “rising” power to the recipe – the baking soda is in charge of that still. 

In these blueberry muffins, the sourdough starter just gives a slightly sourdough taste to the recipe, so there is no need for any fermentation or rising time. Just dump in your sourdough discard! There is no need to feed it first.

sourdough muffins with blueberries cooling on wire rack

How to make sourdough blueberry muffins

For the full recipe and directions, please scroll down to the recipe card below. This is just a general overview of how to make these muffins so you know the method before you start baking.

  1. Preheat your oven and liberally grease a muffin pan with either baking spray or with using the butter and flour method. 
  2. In a small bowl, combine the dry ingredients.
  3. In a large bowl, whisk together the sourdough starter with the other wet ingredients. Really whisk it and make sure the starter is well mixed in, or you will get streaks in your muffins.
  4. Place the blueberries in a bowl with a few spoonfuls of the flour mixture and toss to coat. This will help them not all sink to the bottom of the muffins. 
  5. Using a spatula or wooden spoon, add the flour mixture to the starter mixture and mix to combine. You are going to have to stir, stir, stir to incorporate the sourdough mixture well.
  6. Carefully fold in the blueberries coated in flour, as well as any excess flour that is in the bowl the blueberries were in.
  7. Evenly spoon the batter into the prepared muffin tin. You will barely have enough batter to fill all 12 muffins about ¾ full. 
  8. In a separate medium bowl, mix together the ingredients for the sugar coating, using a fork or your fingers to really mix the butter in. 
  9. Evenly sprinkle the sugar coating over the muffin, being really careful to not get any of the coating on the muffin pan itself.
  10. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
  11. Allow to rest for 5-10 min in the pan before removing to a wire rack to cool the rest of the way. Use a knife to run along the edges of each muffin and carefully pull them out of the pan.
  12. Enjoy!
collage of images showing step by step directions for making sourdough muffins with blueberries
collage of images showing steps to make sugar coating for muffins

Can I use other fruit?

You bet! Any kind of berry works really well here! You can use strawberries, blackberries or raspberries. Just make sure you dust them all in the flour mixture before you add them in.

Can I use frozen berries?

Of course! You don’t even need to thaw them, just toss them in the flour to coat and add them in. Frozen berries are less likely to burst during baking, too, so they tend to hold their shape in the muffin.

two sourdough blueberry muffins on white counter with muffin pan behind it

Kids in the kitchen: How your kids can help you cook

Getting your kids in the kitchen is an amazing way to help them be more interested in trying new foods and confident in their own abilities. This sourdough muffin recipe is great because it helps them to practice their whisking and stirring. 

This recipe is perfect for beginner sourdough bakers because it is so easy! And it is a great recipe for kids to experiment and become more comfortable with new flavors – which means they are more likely to eat it!

  • Kids aged 1-3 can help you measure and mix the ingredients together.
  • Kids aged 4-6 can do everything above, plus help you toss the blueberries in the flour mixture, mix the batter, and sprinkle the sugar coating on the muffins.
  • Kids aged 7-10+ can help you do everything above, plus help you spray the muffin pan and test to see if the muffins are finished baking.

*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.

four blueberry sourdough discard muffins on small grey plates with one muffin cut in half

Food tastes better when its shared with the ones you love!

There’s nothing I love more than seeing you make my recipes! If you make these sourdough muffins, don’t forget to leave a comment below and rate the recipe!

And if you are on Instagram, tag @thegingeredwhisk and use the hashtag #gingeredwhisk on social media when you make my recipes so that I can share them and maybe even feature you. Follow along to get the latest updates:

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Want to save this for later? PIN THIS TO YOUR SOURDOUGH BOARD on Pinterest!

Make sure you also check out my top 10 easy recipes that use sourdough discard for more ideas for how to use your sourdough starter in quick ways!

four sourdough discard muffins on small grey plates with one cut open

Did you know that making muffins from sourdough starter is not only a delicious idea, but a simple way to use your sourdough discard?

Yield: 12 muffins

Sourdough Blueberry Muffins

Sourdough Blueberry Muffins

This easy sourdough muffin recipe is a perfect use of your sourdough starter discard! These muffins are dense and flavorful, with just a hint of sourdough tang, and many juicy blueberries. Topped with a lovely crunchy topping, these sourdough blueberry muffins are a breakfast delight!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Muffin

  • 1 cup all purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 1 cup blueberries
  • 1 cup 100% hydration sourdough starter *(see notes)
  • 1 egg
  • 1/4 cup butter, melted and slightly cooled
  • 1 tsp vanilla extract

Crumb topping:

  • 1/2 cup sugar
  • 1/3 cup all purpose flour
  • 1/4 cup butter, very soft
  • 1 1/2 tsp cinnamon

Instructions

    1. Preheat your oven to 350 F and liberally grease a muffin pan with either baking spray or with using the butter and flour method.
    2. In a small bowl, combine the flour, baking soda, and salt.
    3. In a large bowl, whisk together the sourdough starter with the sugar, egg, melted butter and vanilla. Really whisk it and make sure the starter is well mixed in, or you will get streaks in your muffins.
    4. Place the blueberries in a bowl with a few spoonfuls of the flour mixture and toss to coat. This will help them not all sink to the bottom of the muffins.
    5. Using a spatula or wooden spoon, add the flour mixture to the starter mixture and mix to combine.
    6. Carefully fold in the blueberries coated in flour, as well as any excess flour that is in the bowl the blueberries were in.
    7. Evenly spoon the batter into the prepared muffin tin. You will barely have enough batter to fill all 12 muffins about ¾ full.
    8. In a separate medium bowl, mix together the ingredients for the sugar coating, using a fork or your fingers to really mix the butter in.
    9. Evenly sprinkle the sugar coating over the muffin, being really careful to not get any of the coating on the muffin pan itself.
    10. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
    11. Allow to rest for 5-10 min in the pan before removing to a wire rack to cool the rest of the way. Use a knife to run along the edges of each muffin and carefully pull them out of the pan.
    12. Enjoy!

Notes

You can use frozen blueberies in place of fresh here, or even another kind of fruit.

This recipe can be used with unfed, inactive sourdough discard or fed and active discard. If you are using discard straight from the fridge, make sure you bring it to room temperature before hand. Using fed and active starter will make your muffins a little fluffier.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 216Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 195mgCarbohydrates: 33gFiber: 2gSugar: 14gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

Yield: 12 muffins

Sourdough Blueberry Muffins

Sourdough Blueberry Muffins

This easy sourdough muffin recipe is a perfect use of your sourdough starter discard! These muffins are dense and flavorful, with just a hint of sourdough tang, and many juicy blueberries. Topped with a lovely crunchy topping, these sourdough blueberry muffins are a breakfast delight!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Muffin

  • 1 cup all purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 1 cup blueberries
  • 1 cup 100% hydration sourdough starter *(see notes)
  • 1 egg
  • 1/4 cup butter, melted and slightly cooled
  • 1 tsp vanilla extract

Crumb topping:

  • 1/2 cup sugar
  • 1/3 cup all purpose flour
  • 1/4 cup butter, very soft
  • 1 1/2 tsp cinnamon

Instructions

    1. Preheat your oven to 350 F and liberally grease a muffin pan with either baking spray or with using the butter and flour method.
    2. In a small bowl, combine the flour, baking soda, and salt.
    3. In a large bowl, whisk together the sourdough starter with the sugar, egg, melted butter and vanilla. Really whisk it and make sure the starter is well mixed in, or you will get streaks in your muffins.
    4. Place the blueberries in a bowl with a few spoonfuls of the flour mixture and toss to coat. This will help them not all sink to the bottom of the muffins.
    5. Using a spatula or wooden spoon, add the flour mixture to the starter mixture and mix to combine.
    6. Carefully fold in the blueberries coated in flour, as well as any excess flour that is in the bowl the blueberries were in.
    7. Evenly spoon the batter into the prepared muffin tin. You will barely have enough batter to fill all 12 muffins about ¾ full.
    8. In a separate medium bowl, mix together the ingredients for the sugar coating, using a fork or your fingers to really mix the butter in.
    9. Evenly sprinkle the sugar coating over the muffin, being really careful to not get any of the coating on the muffin pan itself.
    10. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
    11. Allow to rest for 5-10 min in the pan before removing to a wire rack to cool the rest of the way. Use a knife to run along the edges of each muffin and carefully pull them out of the pan.
    12. Enjoy!

Notes

You can use frozen blueberies in place of fresh here, or even another kind of fruit.

This recipe can be used with unfed, inactive sourdough discard or fed and active discard. If you are using discard straight from the fridge, make sure you bring it to room temperature before hand. Using fed and active starter will make your muffins a little fluffier.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 216Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 195mgCarbohydrates: 33gFiber: 2gSugar: 14gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

I never would have guessed that you could make muffins from a sourdough starter, but I am so glad that I did!! These muffins are not as “cakey” as muffins tend to be. They had a bit of a bite to them, and the tanginess from the sourdough starter was wonderful! I also really enjoyed the fantastic streusel crumb layer on top of these. All in all, I was really impressed with these muffins and will be making them a lot!

close up of blueberry muffins with sourdough on a plate
 

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Nicole Crilly-Larsen

Thursday 23rd of July 2020

These muffins were incredible. I couldn't believe it. Just wanted to comment that the dough was quite a bit thicker than a normal muffin batter but they still turned out amazing. Thank you!!!!!!

Saskia

Thursday 16th of July 2020

Thanks so much for this recipe. It is amazing! I tried several sourdough muffin recipes before and it all came out eatable but not nice. And then this one... fantastic at the first try! I never thought I'd be able to make something this good, since I am definitely not a natural in the kitchen. So I was very happy with how it turned out and surprised to find out how easy it is to do as well.

After I already made these muffins twice, I wanted to do it again but discovered that the silicon muffin shapes had been forgotten when the dishes were cleaned. So instead I made a blueberry muffin-pie... I just poured all of it into a big round silicon pie shape. O..M...G... the best! Yesterday I made it like this again for my sister's birthday party and the whole family loved it. They were really surprised how light, fluffy and juicy it was. It works great as a pie because it keeps the shape really well during and after slicing and serving. For the pie I do recommend adding a cup and a half of berries, and perhaps a tiny bit less butter in the topping. Does take longer to bake like that, but it makes it all very juicy inside and with just a tad less butter, it's easier to make sure that the topping doesn't become ugly, like a solid layer on top.

Khrys

Sunday 28th of June 2020

I don't have sugar. I do have honey. How would I, or can I, replace the sugar with honey?

Jenni

Wednesday 1st of July 2020

Hello! You can replace the sugar in the muffin recipe with 2 Tablespoons + 2 teaspoons of honey. You will not be able to replace the crumb on top of the muffin with either honey or maple syrup, so you will have to skip that part. The honey will also cause the muffins to brown faster, so you will want to reduce the oven temperature by 25 degrees.

Khrys

Sunday 28th of June 2020

or maple syrup...

Jeanne

Saturday 20th of June 2020

These are my husband’s favorite muffins right now because they’re a bit like scones in texture, not cakey. I don’t use the crumb on top and they’re still delicious! I also use little silicone muffin cups/liners and there is no mess. Thanks for the recipe!

Marisa

Friday 12th of June 2020

I’m going to ask a crazy question here, what could I do instead of the sourdough? I LOVED these muffins but have given up on starter. Anything else I could add instead? Thanks for this great recipe it’s tops on my list!

Emily

Wednesday 2nd of September 2020

Plain greek yoghurt would probably work! I've successfully subbed that in other recipes. :)

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