Delicious sourdough blueberry muffins are fast and easy with this recipe. Less than 5 minutes to throw together, uses fresh or frozen blueberries, and it uses sourdough discard OR active starter! Perfect for busy weekday mornings or more leisurely weekend breakfasts.
If you have a sourdough starter, you are probably always on the lookout for new sourdough discard recipes.Â
Don’t have a starter yet? Learn how to make your own sourdough starter here.
This sourdough blueberry muffin recipe is a great basic muffin that uses ½ cup of sourdough starter. It can be discard, or active. Both work equally well.
If you’re looking for a muffin with a little more pizzazz, check out these Sourdough Blueberry Lemon Muffins.
These are great fresh out of the oven, slathered with butter, but they are also good cold for an afternoon snack.
So that makes these sourdough blueberry muffins perfect for a make ahead breakfast. They freeze beautifully and reheat without getting dry.
I often make a double batch to keep some in the freezer. You can reheat them in the oven at 350℉ for about 5 minutes or in a toaster oven if you have one.
And don’t worry about a tangy flavor if that’s not your thing. These use baking soda and baking powder so they don’t need time to rise. So they taste just like not sourdough blueberry muffins.
Are you ready to get started?
Let’s go!
Easy Sourdough Blueberry Muffins
Ingredients:
- 1½ cups all purpose flour
- ½ cup sourdough starter
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk
- 4 Tablespoons melted butter
- â…“ cup brown sugar
- â…“ cup white sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 1 cup fresh or frozen blueberries
Instructions:
Preheat oven to 350℉.
Prepare your muffin tin. I usually grease the muffin cups with butter or coconut oil if we’re eating them warm for breakfast. If I’m making them ahead for snacks or breakfast on the run I’ll use cupcake liners.
In a large bowl, stir together the flour, baking powder, baking soda, salt, and the sugars.
In another bowl, add starter, milk, egg, melted butter, and vanilla extract. Whisk that together well.
Now add the sourdough mixture to the dry ingredients and whisk that up until well combined.
Toss your frozen blueberries in 2 Tablespoons of flour and mix just until combined. If you’re using fresh blueberries, just toss them in and mix it all up.
I like using this cookie scoop for measuring out my batter. It helps keep them all even. But you can use large spoons or even a small measuring cup.
Divide the batter evenly between the 12 prepared muffin cups.
Now pop those sourdough blueberry muffins into the preheated oven and bake for 20-25 minutes until they are beautifully browned on top.
You can check for doneness by poking a toothpick in the center of one of the muffins. If the toothpick comes out clean that means they’re done.
After baking, remove them from the muffin pan, split them open, and butter them.
Put them in a cloth lined basket to keep them warm for serving. If you are going to serve them later, just put them on a wire rack to cool.
Pair with scrambled eggs and bacon, or go crazy and pop some bacon inside and take them on the go!
If there are any left over, These sourdough discard blueberry muffins keep very well in a zipper baggie on the counter for 2 or 3 days. Any longer than that, and you need to pop them in the freezer.
Enjoy!
Frequently Asked Questions About Sourdough Blueberry Muffins
Wrapped tightly with plastic wrap or in a zip top bag, these delicious muffins will last about 2 to 3 days on the counter, or 5 to 7 days in the fridge.
Absolutely! These freeze like a dream! Just wrap tightly in plastic wrap of place in a zip top freezer bag and toss in the freezer. They will stay good for 3 to 5 months.
To thaw, let them hang out on the cabinet for a few hours.
Of course you can! There are several ways: Pop them into a preheated 350°F oven for about 5 minutes. Split them and put them under the broiler for a few minutes. Put them in a toaster oven. But they’re also pretty good cold!
More sourdough discard recipes you should try:
Simple Sourdough Blueberry Muffins
Ingredients
- 1½ cups all purpose flour
- ½ cup sourdough starter
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk
- 4 Tablespoons melted butter
- â…“ cup brown sugar
- â…“ cup white sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350℉.
- Prepare muffin tin by greasing cups or using paper liners.
- In a large bowl, stir together the flour, baking powder, baking soda, salt, and the sugars.
- In a small bowl, add starter, milk, egg, melted butter, and vanilla and whisk together.
- Now add the sourdough mixture to the dry ingredients. Whisk until well combined.
- Toss frozen blueberries in 2 Tablespoons of flour and mix just until combined. If you’re using fresh blueberries, just toss them in.
- Divide the batter evenly between the 12 prepared muffin cups.
- Bake in preheated oven for 20-25 minutes until browned on top.
- After baking, remove them from the muffin pan, split them open, and butter them.
- Put them in a cloth lined basket to keep them warm for serving. If you are going to serve them later, just put them on a wire rack to cool.
A classic for a great reason!
These were great! I love making muffins with my sourdough discard. This recipe is going into my muffin rotation.
Thank you for a great sour dough recipe!