Fluffy Sourdough Blueberry Muffins (Perfectly Delicious & Easy!)
It was a rainy Sunday afternoon when I decided to put my sourdough starter to good use.
With the comforting scent of yeast lingering in my kitchen, I was reminded of my grandmother’s warm, flour-dusted apron.
She always had something sweet baking, and that nostalgia sparked an idea: why not create a blueberry muffin recipe using my beloved sourdough?
After a few baking trials, I discovered the perfect balance—fluffy, golden muffins bursting with juicy blueberries and just a touch of sourdough tang. They quickly became a family favorite, each bite tasting like home.
Now, I’m sharing this recipe with you so you can create cherished memories of your own.
Why You’ll Love This Recipe
- Unique depth of flavor – The sourdough adds a subtle tang that enhances the natural sweetness of the blueberries.
- Light and fluffy texture – No dense, dry muffins here—just melt-in-your-mouth goodness.
- Easy to make – Simple ingredients and no long fermentation needed.
- Versatile – Add nuts, chocolate chips, or a sprinkle of cinnamon for variety.
- Perfect for any occasion – Enjoy them as a breakfast treat, afternoon snack, or even a light dessert.
Ingredients & Substitutions
- 1 cup sourdough starter (active for best rise)
- ½ cup granulated sugar (or coconut sugar)
- ½ cup milk (dairy or non-dairy)
- ¼ cup sour cream or yogurt (optional but highly recommended!)
- ⅓ cup vegetable oil (or melted butter)
- 1½ teaspoons vanilla extract
- 2 large eggs (or flax eggs for vegan)
- 2 cups all-purpose flour (or 1:1 gluten-free blend)
- 1½ teaspoons baking powder (for extra lift)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh blueberries (tossed in 1 tbsp flour)
- Coarse sugar (optional, for topping)
Prep & Cook Time
| Activity | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20-25 minutes |
| Total Time | 35-40 minutes |
Step-by-Step Instructions
- Preheat and prep: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- Mix wet ingredients: In a large bowl, whisk together the sourdough starter, sugar, milk, sour cream (if using), oil, vanilla, and eggs until smooth.
- Prepare dry ingredients: In another bowl, whisk flour, baking powder, baking soda, and salt.
- Combine: Gradually fold the dry mixture into the wet ingredients. Do not overmix! Stop when just combined.
- Fold in blueberries: Toss them in 1 tbsp flour first, then gently fold them into the batter.
- Fill muffin cups: Spoon the batter into liners, filling each about ¾ full. Sprinkle tops with coarse sugar for extra crunch.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and enjoy: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Expert Tips for the Best Sourdough Blueberry Muffins
- Use an active sourdough starter to get the most lift in your muffins.
- Taste test your blueberries. If they’re tart, add an extra tablespoon of sugar.
- Coat blueberries in flour before mixing in to prevent them from sinking.
- Add a streusel topping for an irresistible crunch.
- Sprinkle coarse sugar on top before baking for a delightful golden finish.
Nutrition Facts
| Nutrient | Amount per Muffin |
|---|---|
| Calories | 180 |
| Protein | 3g |
| Carbohydrates | 28g |
| Fat | 7g |
| Sugar | 8g |
FAQs About Sourdough Blueberry Muffins
Can I make these muffins vegan?
Yes! Use flax eggs in place of regular eggs and a plant-based milk.
How do I store leftover muffins?
Store them in an airtight container at room temperature for 2 days or refrigerate for up to a week.
Can I freeze these muffins?
Absolutely! Freeze in a sealed bag for up to 3 months.
What can I use instead of blueberries?
Raspberries, blackberries, or chopped strawberries work beautifully.
Enjoy Every Bite of These Sourdough Blueberry Muffins
There’s nothing quite like the aroma of freshly baked blueberry muffins filling the kitchen.
With their soft crumb and slightly tangy flavor, these sourdough muffins are perfect for savoring alongside a warm cup of coffee or tea.
I hope you love baking (and devouring) them as much as my family does!
