Sourdough Blueberry Muffins (Print Version)

Moist tangy muffins filled with fresh blueberries and subtle sourdough flavor for breakfast or snack.

# What You'll 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)

# Step-by-Step Guide:

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 all-purpose flour, granulated sugar, salt, baking powder, and baking soda until well blended.
03 - In a separate bowl, whisk sourdough starter, eggs, melted butter, whole milk, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet mixture into the dry ingredients. Gently fold together using a spatula just until combined—avoid overmixing to prevent tough muffins.
05 - Gently fold in the blueberries and lemon zest if using, taking care not to crush the berries.
06 - Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
07 - Bake for 22 to 25 minutes until a toothpick inserted into the center comes out clean and the tops are golden brown.
08 - Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Suggestions:

01 -
  • The sourdough adds a gentle tang that cuts through the sweetness, making these muffins feel sophisticated rather than cloying
  • They stay incredibly moist for days, thanks to the starter and butter, which means breakfast is already sorted
  • The blueberries burst in little pockets of jammy sweetness as they bake, creating surprise pockets in every bite
02 -
  • The starter should be at room temperature; cold starter can shock the butter and cause it to solidify in tiny lumps throughout the batter
  • Frozen blueberries do not need to be thawed; adding them frozen actually helps them hold their shape better during baking
  • These muffins taste even better on day two as the sourdough tang develops and the flavors meld together overnight
03 -
  • Scoop your flour by spooning it into the measuring cup and leveling off the top; scooping directly compacts the flour and can lead to dry muffins
  • Let the melted butter cool for at least five minutes before adding it to the eggs; otherwise you might end up with scrambled egg bits in your batter

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