For a tangier muffin, use sourdough discard straight from the refrigerator. If using active sourdough starter, your muffins will have a lighter, airier texture. Reduce baking time by a few minutes. Feel free to substitute other berries or add chopped nuts to the batter for a customized twist. Muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
Sourdough Blueberry Muffins
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME45 mins
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SERVING10 People
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VIEWS24
These Sourdough Blueberry Muffins offer a delightful dance between tangy sourdough and juicy blueberries. Whether you prefer a dense, chewy texture with sourdough discard, or a lighter, fluffier crumb using active sourdough, this recipe promises a batch of irresistible muffins perfect for breakfast, brunch, or a sweet afternoon treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol43 mg
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Fiber2 g
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Protein4 g
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Saturated Fat6 g
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Sodium199 mg
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Sugar17 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C). Line 10 muffin cups with paper liners. (5 minutes)
02
StepFor the muffins, gently toss blueberries with 2 teaspoons of flour to prevent sinking. Set aside. (2 minutes)
03
StepIn a medium bowl, whisk together 1 cup flour, baking soda, cinnamon, and salt. Set aside. (3 minutes)
04
StepIn a separate large bowl, whisk together the sourdough starter, sugar, egg, melted butter, and vanilla extract until smooth and well combined. (3 minutes)
05
StepGradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few streaks of flour are okay. (5 minutes)
06
StepGently fold in the flour-coated blueberries. (2 minutes)
07
StepSpoon the batter evenly into the prepared muffin cups, filling each about 2/3 full. (5 minutes)
08
StepFor the topping, combine sugar, flour, cold cubed butter, and cinnamon in a small bowl. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. (5 minutes)
09
StepSprinkle the crumb topping evenly over the muffins. (2 minutes)
10
StepBake in the preheated oven for 20 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. (22 minutes)
11
StepLet the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Kaycee Runte
Jun 21, 2025My family devoured these in one sitting!
Liliane Gleason
Jun 10, 2025I added a lemon zest to the batter and that was really good
Petra Cormier
May 12, 2025I didn't have fresh blueberries, so I used frozen, and they still turned out great.
Sophie Beer
Apr 22, 2025These were amazing! The sourdough added such a unique flavor.
Benton Jacobs
Apr 1, 2025The topping was the perfect amount of sweetness and crunch.
Delilah Gislason
Mar 15, 2025I found that muffins are a bit too wet inside, maybe reduce the amount of sourdough next time
Candelario Spencer
Mar 9, 2025I'm not a baker, but this recipe was so easy to follow!