Sourdough Blueberry Muffins

Soft, tender, and loaded with blueberries—these Sourdough Blueberry Muffins are always a hit. That crunchy sugar topping? Game changer. I make them with fresh or frozen blueberries, depending on what I’ve got, and they never disappoint.

They come together fast — just like my sourdough banana muffins — which makes them perfect for a quick breakfast or snack. The crumb is soft and tender inside with just the right amount of structure to hold those juicy berries. Grab your sourdough discard and make these bakery-style sourdough blueberry muffins. You’re going to love them!

Why You’ll Love These Blueberry Muffins

• Blueberry Chunks – Juicy blueberry bursts in every bite, with the same flavor-packed punch as my favorite Blueberry Lemon Muffins.
• Sugary Topping – The sweet and crunchy sugar topping contrasts beautifully with these soft muffins, just like my popular Cinnamon Sugar Sourdough Muffins.
• Quick & Easy – Just like my Chocolate Chip Sourdough Muffins, these sourdough discard blueberry muffins come together quickly and easily.

What’s sourdough discard and how should I use it? I keep a jar in my fridge that I continually add sourdough discard to. Discard is a by-product of your sourdough starter and there is no reason to throw it away. Instead, use it in incredible sourdough discard recipes where it adds moisture and great flavor. Use older, more tangy discard in savory recipes like Sourdough Skillet Cornbread and young/fresh discard in sweeter recipes like Sourdough Peach Muffins.

Important Ingredients

• Sourdough Discard – In order to avoid a stronger sourdough flavor, use 100% hydration sourdough discard that is no more than a day or two old. You can use fresh, bubbly sourdough starter or refrigerated discard. 
• Unsalted Butter and Oil: A combination of butter and oil gives these muffins great flavor (from the butter) and texture (from the oil).
• Blueberries – I typically prefer fresh blueberries if I have them, but you can also use frozen. If using frozen, don’t defrost them. Coat the frozen blueberries in the flour mixture before adding the liquid ingredients and you may need to bake the muffins an extra minute or two.
• Cornstarch: I’ve found a little bit of cornstarch gives a tender and light muffin – leave it out and substitute flour if you don’t have it on hand.
• Flour: This recipe is delicious with all-purpose flour, but also tastes amazing with a soft whole wheat or einkorn flour. It won’t rise quite as high but has great flavor.

See the recipe card for full information on ingredients and quantities

How to Make Sourdough Blueberry Muffins

Mix The Batter

Step 1: Add the melted butter to a small bowl with the oil, buttermilk, granulated sugar, large egg, vanilla extract, and sourdough discard. Mix wet ingredients together until combined. Fluff the dry ingredients in a large bowl and toss with the blueberries.

Step 2: Pour the liquid ingredients into the flour/blueberry mixture and stir gently a few times until thoroughly combined. Avoid over-mixing this muffin batter—A few streaks of flour are okay.

Long Fermentation: If you want to long-ferment these blueberry muffins for more sourdough benefits, first make sure you are using double-acting baking powder. Mix up the batter and let it rest in the refrigerator overnight or for 24-48 hours. Then scoop and bake the muffins as directed. Preheat your oven and bake according to recipe directions straight from the refrigerator. You may need to add a couple of extra minutes of baking time to account for the colder batter.

Prepare Muffin Pan

Step 3: Spray a muffin tin or cut square pieces of parchment paper to fit the holes of your muffin tin. Use a large cookie scoop to fill muffin tins with the sourdough discard batter, filling the tins about 3/4 of the way full.

Step 4: Sprinkle 1-2 Tablespoons of granulated sugar on top of the blueberry muffins and dot with more blueberries if desired before baking.

Amy’s Tip: Want that bakery-style look? Use parchment muffin liners! Just cut parchment into squares slightly larger than your muffin tin wells. Place a square over each well, then scoop the muffin batter right on top—the weight will push the paper into place. No liners? Just spray your muffin tin with cooking spray and you’re good to go – no paper liners needed.

Bake The Muffins

Step 5: Bake muffins for 5 minutes at 425ºF. Then reduce the temperature to 350ºF and bake for 18-20 more minutes until golden brown.

Step 6: Check that muffins are done by inserting a toothpick into the center of one and making sure it comes out clean. Let them rest for about 5 minutes in the pan before removing to a cooling rack to cool.

Streusel Topping? If you prefer a streusel topping on your muffins, substitute the streusel topping from my sourdough banana muffins or my blueberry lemon sourdough focaccia -with a crumb topping!

How to Store Leftovers

Leftover sourdough blueberry muffins can be stored in an airtight container at room temperature for 24 hours or stick in the freezer after they’ve cooled to preserve freshness. Freeze for 1-2 months. Defrost and warm up just a bit in the microwave (10-20 seconds) to serve warm.

Frequently Asked Questions

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If you tried these Sourdough Blueberry Muffins or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!