Sourdough Blueberry Muffins (Printable)

Moist, tangy muffins packed with fresh blueberries and subtle sourdough flavor perfect for any time of day.

# 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)

# Steps:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with butter or cooking spray.
02 - In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until evenly distributed.
03 - In a separate bowl, whisk the sourdough starter, eggs, melted butter, milk, and vanilla extract until smooth and well combined.
04 - Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula just until combined—do not overmix or muffins will become tough.
05 - Gently fold in the blueberries and lemon zest (if using) until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 22 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The sourdough adds incredible depth without needing an overnight rise
  • These stay moist for days unlike traditional muffins that dry out
  • Perfect way to use starter discard so nothing goes to waste
02 -
  • Overmixing makes tough muffins so stop as soon as you dont see dry flour
  • Room temperature ingredients blend more evenly and create better texture
  • Frozen berries need an extra minute or two in the oven
03 -
  • Mix flour into frozen berries before adding to batter to prevent bleeding
  • Use an ice cream scoop for perfectly portioned and uniform muffins

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