These sourdough blueberry muffins are light, moist and bursting with fresh blueberries! They're super quick and easy to make, and a great way to use up leftover sourdough discard! Perfect for breakfast or a quick snack!
Don't have a sourdough starter? Be sure to check out these brown butter blueberry muffins!
If you love blueberry season as much as I do, be sure to check out the rest of our fresh blueberry recipes! We also have lots of fun sourdough discard recipes too (like these sourdough discard buttermilk biscuits)!
You just need a few simple ingredients to make these sourdough blueberry muffins!
- Sourdough Starter - I typically use leftover sourdough discard to make these muffins because I always need to use up extra discard, but ripe sourdough starter works just as well! This recipe uses a little bit of baking powder to help it rise, so the sourdough is just for that tangy flavor.
- Almond flour - Substituting a portion of the flour for almond flour is one of my favorite tricks! It yields tender baked goods with a slightly nutty flavor. But if you prefer, just substitute all purpose flour.
- Greek yogurt - I love adding Greek yogurt to baked goods because it keeps them super moist and tender! You can also use plain full-fat yogurt or sour cream.
- Blueberries - I love using fresh blueberries when they're in season, but frozen blueberries work well too!
- Cinnamon - Just a hint of cinnamon goes so well with the blueberries! But you leave it out if you prefer.
- Sparkling sugar - If desired, sprinkle some sparkling sugar on top of the sourdough blueberry muffins before baking to give your muffins some extra pizazz.
How to Make Sourdough Muffins
Preheat your oven to 400°F and line a muffin tin with muffin liners.
In a small bowl, sift together the flour, almond flour, baking powder, and salt.
Then add about 2 tablespoons of the flour mixture to the blueberries and toss to coat. This helps keep the blueberries from all sinking to the bottom of the muffins.
In a large mixing bowl, whisk together the melted butter, sugar, and brown sugar.
Add in the eggs and vanilla and whisk until combined and smooth.
Then stir in the sourdough starter (or discard) and yogurt and whisk until fully incorporated.
Then fold in the dry ingredients.
Gently fold the blueberries into the batter along with any leftover flour in the bowl.
Spoon the batter into your muffin cups so that they are almost full. Sprinkle sparkling sugar over top of each muffin if desired.
Bake at 400°F for about 25 minutes for regular sized muffins. Rotate the pan about halfway through so that the muffins brown evenly.
Remove the sourdough blueberry muffins and let cool on wire rack.
Tips for the Best Baked Goods
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!
These are best eaten the same day. Since the muffins are so moist, they will mold quickly when left at room temperature. Store in an airtight container in the fridge for 2 to 3 days. Pop in the microwave for 15 seconds to reheat!
Yes! I recommend using fresh blueberries if you can but frozen work too! No need to let them thaw before adding to the muffin batter.
Yes! For mini sourdough blueberry muffins reduce the baking time to 15-20 minutes.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
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Sourdough Blueberry Muffins
- 1 ½ cups all purpose flour
- ¼ cup almond flour, substitute all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ cup unsalted butter, melted
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sourdough starter discard
- ½ cup plain full-fat Greek yogurt, substitute sour cream
- 1 ½ cup blueberries, fresh or frozen
- sparkling sugar, optional
- Preheat your oven to 400°F and line a muffin tin with muffin liners.
- In a small bowl, sift together the flour, almond flour, baking powder, and salt.
- Then add about 2 tablespoons of the flour mixture to the blueberries and toss to coat. This helps keep the blueberries from all sinking to the bottom of the muffins.
- In a large mixing bowl, whisk together the melted butter, sugar, and brown sugar.
- Add in the eggs and vanilla and whisk until combined and smooth.
- Then stir in the sourdough starter (or discard) and yogurt and whisk until fully incorporated.
- Then fold in the dry ingredients.
- Gently fold the blueberries into the batter along with any leftover flour in the bowl.
- Spoon the batter into your muffin cups so that they are almost full. Sprinkle sparkling sugar over top of each muffin if desired.
- Bake at 400°F for about 25 minutes for regular sized muffins. Rotate the pan about halfway through so that the muffins brown evenly.
- Remove muffins and let cool on wire rack.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.