Sourdough Blueberry Muffins

Soft, tender and bursting with blueberries, these sourdough blueberry muffins are irresistible with their crunchy sugar topping. Sourdough blueberry muffins are simple and quick to whip up. You’ll have breakfast ready in no time. Get ready to make these mouthwatering blueberry sourdough muffins and elevate your mornings with their burst of flavor. Discover how easy it is to create bakery-quality treats in your own kitchen today!

Sourdough Blueberry Muffins Ingredients

Unsalted Butter: I always bake with unsalted butter. Unsalted butter allows me to control the flavor in my baked goods — there is no standard for the amount of salt in salted butter, which makes using salted butter a little unpredictable.

Vegetable Oil: A combination of butter and vegetable oil keep these sourdough blueberry muffins moist and flavorful.

Buttermilk: For a tender muffin, use buttermilk. If you don’t have buttermilk on hand, you can combine 1/4 cup sour cream/greek yogurt with 1/4 cup milk. Mix together and substitute for the weight of buttermilk in the recipe.

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. 

Sugar: Granulated sugar gives the perfect sweetness that complements sweet/tart blueberries.

Eggs: Eggs add richness and structure to these muffins.

All Purpose Flour: All purpose flour works well for this recipe. Be careful not to over-mix so the crumb stays tender and soft.

Cornstarch: Cornstarch in small amounts creates a more tender muffin. I love adding it into these blueberry sourdough muffins.

Blueberries: I love these muffins with fresh blueberries. You can also use frozen blueberries if desired. Use them frozen and don’t let them defrost. Coat the blueberries in flour mixture before adding the liquid ingredients.

Mixing Sourdough Blueberry Muffin Batter

Don’t let this long list of ingredients scare you off! They are all necessary and work together to create the most tender and delicious bakery-style sourdough blueberry muffins.

Liquid Ingredients: Mix together the liquid ingredients. Melt unsalted butter in a large liquid measuring cup or small bowl. Add vegetable oil, buttermilk, egg, vanilla extract and sourdough discard. Mix in granulated sugar and stir to combine.

Dry Ingredients: To a separate mixing bowl, whisk together the all purpose flour, baking powder, cornstarch and salt.  Add the blueberries and mix together until blueberries are coated in flour mixture. This helps the blueberries suspend throughout the muffins instead of having them all sink to the bottom of the muffin.

Mix Together: Add the liquid ingredients to the flour/blueberry mixture and stir gently a few times until thoroughly moistened. Be careful not to over-mix the dough. This keeps gluten strands from developing. A few streaks of flour are okay!

Looking for More Blueberry Recipes?

Make Parchment Paper Liners

If you really want bakery-style liners, you can make your own from parchment paper. Cut the parchment paper into a square a little bigger than the holes of your muffin tins. Place a piece of cut parchment over the hole of the muffin tin. Place a scoop of muffin batter on top of the parchment paper and let it drop down into the muffin well. Repeat with the remaining muffin batter. These muffins bake up beautifully with the parchment muffin liners and look like they’ve come out of a fancy bakery. If you don’t want to use a liner, spray the muffin tin with cooking spray instead.

Baking Sourdough Blueberry Muffins

Preheat the oven to 425 degrees Fahrenheit. Sprinkle a little bit of granulated sugar on the tops of the muffin batter. This gives the muffins their signature crunchy topping. Bake muffins for about 5 minutes at 425 degree F. This is the key to that high domed bakery-style muffin top. Then reduce the temperature to 350 degrees F and bake for another 18-20 minutes until baked all the way through. Check with a toothpick if needed. Let muffins cool completely (or mostly) before enjoying.

Frequently Asked Questions

How do you store leftover muffins?

After the muffins have cooled completely, stick them in an airtight container or ziplock bag. Freeze them for up to 3 months.

What substitutions can I make in these muffins?

You can substitute chocolate chips or any other flavor of baking chips for blueberries. If you want to substitute for the buttermilk, use a combination of milk and sour cream (1/4 cup milk with 1/4 cup sour cream mixed together).

Do I need to use a muffin liner for these muffins?

You don’t have to if you have good quality muffin tins. I like to spray my muffin tins with cooking spray if I’m not using muffin liners.

Have you ever added lemon zest to these?

I haven’t, but I think it would be a great addition to these muffins. I would add the zest of one large lemon to these muffins and maybe add a lemon glaze. Yum!

Looking for More Delicious Sourdough Discard Recipes?

Sourdough Blueberry Muffins

Sourdough Blueberry Muffins

Amy
Light and tender sourdough blueberry muffins are filled with fresh blueberries and made with sourdough discard. These are the blueberry muffins for breakfast with a little crunch of sprinkled sugar on top.
5 from 2 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Muffins, snacks
Cuisine American
Servings 18 muffins

Ingredients
  

  • 113 grams unsalted butter melted, 8 Tablespoons
  • 50 grams vegetable oil about 1/4 cup
  • 130 grams buttermilk about 1/2 cup, shaken
  • 225 grams sourdough discard about 1 cup, see recipe notes
  • 2 large eggs about 100 grams
  • 8 grams vanilla extract about 2 teaspoons
  • 330 grams granulated sugar about 1 1/2 cups,
  • 350 grams all purpose flour about 2.5 cups
  • 15 grams salt about 2 teaspoons
  • 15 grams baking powder about 1 Tablespoon
  • 20 grams cornstarch about 2 Tablespoons
  • 350 grams fresh blueberries about 2 cups
  • 10-20 grams granulated sugar for sprinkling on top of the muffins, 1-2 Tablespoons

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit. 
  • Melt unsalted butter in a large liquid measuring cup or small bowl. Add vegetable oil, buttermilk, egg, vanilla extract and sourdough discard. Mix in granulated sugar and stir to combine.
  • In a mixing bowl, whisk together the all purpose flour, baking powder, cornstarch and salt. Add the blueberries and mix together until blueberries are coated in flour mixture.
  • Add the liquid ingredients to the flour/blueberry mixture and stir gently a few times until thoroughly moistened. A few streaks of flour are okay!
  • Spray a 12 cup muffin tin or cut square pieces of parchment paper to fit the holes of your muffin tin. Scoop muffin batter into the muffin tins, filling the tins about 3/4 of the way full. You will have some leftover batter, enough for about 6 more muffins after baking the first 12.
  • Sprinkle 1-2 Tablespoons of granulated sugar on top of the muffins before baking.
  • Bake muffins for 5 minutes at 425 degrees. Then reduce the temperature to 350 degrees and bake for 18-20 more minutes. If you fill the muffin tins less full, they may bake a little faster. Check that muffins are done by inserting a toothpick into the center of one and making sure it comes out clean (there may be some melted blueberry). Pull them out of the oven and let muffins rest for about 5 minutes in the pan.
  • Pre-heat the oven to 425℉ again. Take the baked muffins out of the pan and fill the muffin tin with the remaining muffin batter. Bake according to the same directions. Let muffins cool and enjoy!

Notes

Sourdough Discard: In order to avoid a stronger sourdough flavor, use sourdough discard that is no more than a day or two old. You can use fresh, bubbly sourdough starter if you want. If you don’t mind a more pronounced sourdough flavor, you can use refrigerated discard from up to a week or two old. 
Blueberries: I love these muffins with fresh blueberries. You can also use frozen blueberries if desired. Use them frozen and don’t let them defrost. Coat the blueberries in flour mixture before adding the liquid ingredients.
Sugar: I think these muffins are perfectly sweet, but if you’d like a little bit sweeter muffin, you can add another 1/2 cup of sugar to the batter. 
Keyword blueberry muffin recipe, blueberry sourdough muffin recipe, blueberry sourdough muffins, homemade blueberry muffins, homemade blueberry sourdough muffins, homemade sourdough blueberry muffin recipe, sourdough blueberry muffins, sourdough discard blueberry muffin recipe, sourdough discard blueberry muffins, sourdough discard muffins, sourdough discard recipe
Tried this recipe?Let us know how it was!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. These were the best muffins I’ve ever made, even with a bunch of substitutions to veganize! I used 2tbs of chia seeds directly in the mix unhydrated instead of egg, and soy yogurt instead of buttermilk just because I had some I needed to use up. Also added lemon zest!

  2. Hi there, can this dough be made the night before and kept in the fridge? Thank you! These look amazing !