Sourdough Blueberry Muffins (Printable)

Tangy, moist muffins packed with blueberries and highlighted by sourdough notes, ideal for breakfast or snacks.

# 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)

# Directions:

01 - Preheat 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 evenly 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. Fold gently with a spatula just until combined—do not overmix or muffins will become tough.
05 - Gently fold in the blueberries and lemon zest if using, taking care not to crush the berries.
06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full.
07 - Bake for 22 to 25 minutes until golden brown and a toothpick inserted into the center comes out clean.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The sourdough adds a subtle tang that cuts through the sweetness without being overwhelming
  • These stay moist for days unlike most muffins that turn into hockey pucks overnight
02 -
  • Overmixing is the number one way to end up with tough muffins, stop folding as soon as the flour disappears
  • Frozen blueberries can be added directly to the batter without thawing, which prevents them from bleeding into the dough
03 -
  • Room temperature ingredients blend more easily and create a more uniform texture
  • If using frozen berries, toss them in a tablespoon of flour before folding in to prevent sinking

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