Sourdough Blueberry Muffins (Easy, Bakery-Style, Best Ever)

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Sourdough blueberry muffins with domed tops and blueberries on a cooling rack

These sourdough blueberry muffins are soft, tender, and packed with berries, with just a hint of sourdough tang. They’re a favorite way to use sourdough discard, and they taste better than bakery muffins (yes, really).

Introduction

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When you have sourdough discard, muffins are one of the easiest wins. This sourdough blueberry muffins recipe comes together in one bowl for wet, one bowl for dry, and it bakes up fluffy and cozy.

The standout trick is starting hot, then lowering the oven temp. That quick blast helps the muffins rise tall for that bakery-style dome.

Why You’ll Love These Sourdough Blueberry Muffins

  • Great discard recipe: Uses starter and tastes amazing.
  • Tall muffin tops: The heat-boost trick works every time.
  • Tender crumb: Gentle mixing keeps them soft.
  • Meal prep friendly: Easy freezer breakfast.
  • Loaded with berries: Juicy bites in every muffin.

Ingredients for Sourdough Blueberry Muffins

Ingredients for sourdough blueberry muffins including sourdough discard, flour, eggs, milk, and blueberries
Pantry staples plus sourdough discard make these muffins easy

Dry

  • All-purpose flour (2 cups): Structure.
  • Granulated sugar (3/4 cup): Sweetness and browning.
  • Baking powder (2 teaspoons): Lift.
  • Baking soda (1/2 teaspoon): Helps rise and browning.
  • Salt (1/2 teaspoon): Balances flavor.

Wet

  • Sourdough discard (1 cup): Moisture and gentle tang.
  • Milk (1/2 cup): Smooth batter. Sub: buttermilk.
  • Eggs (2 large): Tender crumb.
  • Unsalted butter (1/2 cup, melted): Richness. Sub: neutral oil.
  • Vanilla extract (2 teaspoons): Cozy flavor.

Add-In

  • Blueberries (1 1/2 cups): Fresh or frozen. If frozen, keep them frozen until folding in.
  • Coarse sugar (optional): Crunchy top.

How to Make Sourdough Blueberry Muffins

Four-panel collage showing mixing batter, folding blueberries, and baked sourdough blueberry muffins
Mix, fold in berries, and bake for tall, tender muffins

Prep Time: 15 minutes

Bake Time: 18–22 minutes

Servings: 12 muffins

  • 1. Preheat oven to 425°F. Line a 12-cup muffin tin.
  • 2. Whisk dry ingredients in a large bowl.
  • 3. Whisk wet ingredients in a second bowl.
  • 4. Stir wet into dry just until combined (don’t overmix).
  • 5. Fold in blueberries gently.
  • 6. Fill muffin cups nearly full; sprinkle coarse sugar if using.
  • 7. Bake 6 minutes at 425°F, then reduce to 375°F and bake 12–16 minutes more until golden.
  • 8. Cool 5 minutes in pan, then move to a rack.

Reader Review: “Soft, fluffy, and the muffin tops are perfect. Best sourdough discard muffins I’ve made!”

Tips for Perfect Sourdough Blueberry Muffins

  • Keep frozen berries frozen: Less purple batter.
  • Mix gently: Soft muffins every time.
  • Fill cups high: Better domes.
  • Cool on a rack: No soggy bottoms.

Variations & Substitutions

  • Lemon blueberry: Add zest of 1 lemon to wet ingredients.
  • Crumble topping: Add a quick butter-sugar-flour crumble.
  • Chocolate chip: Swap berries for 1 cup mini chips.
  • Dairy-free: Plant milk + oil.

Storing & Reheating

  • Fridge: 3–5 days.
  • Freezer: Up to 2 months.
  • Reheat: Microwave briefly or warm at 325°F.

Serving Suggestions

  • Coffee or tea
  • Yogurt for a high-protein breakfast
  • Extra berries on the side

If you bake these sourdough blueberry muffins, leave a rating and tell me your favorite add-in.

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