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.

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!)

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!

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.

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!

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.

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.

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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!

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

Looking for a more visual step by step? Check out the “how to make blueberry sourdough muffins story“.

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!