Sourdough Blackberry Muffins

Moist, easy to make, and a departure from the usual muffins. These Sourdough Blackberry Muffins have no sour taste, so everyone in the family loves them. The sourdough starter in the recipe gives them just the very slightest tang.

I always cut my blackberries in half for these, but you don’t have to if you like bigger pieces of fruit. If you don’t have coarse sugar on hand, regular is fine, but there’s something special about those big sparkly grains. Enjoy!

close up of finished muffin.

Sourdough Blackberry Muffins

Moist, easy to make, and topped with sparkling sugar. A sweet snack or breakfast made with your trusty sourddough starter
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 12 muffins

Ingredients 

Muffin Batter

  • ¾ cup white sugar
  • cup vegetable oil can substitute with melted butter
  • 1 egg
  • cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 tablespoons milk 2% or whole
  • ½ cup sourdough starter
  • cup blackberries

Topping

  • Coarse sparkling sugar for topping

Instructions 

  • Prep. Preheat oven to 400°F with the rack in the center position. Line a muffin tin with paper liners.
  • Mix dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
    A bowl of dry ingredients for muffins, including flour and sugar, with fresh blackberries and a fabric napkin on the side, ready for mixing.
  • Add wet ingredients. Add the vegetable oil, milk, egg, and sourdough starter. Stir until just combined. Be careful not to over-mix; the batter will be thick.
    The muffin batter after mixing wet and dry ingredients, showing a smooth and creamy consistency in a ceramic bowl.
  • Add blackberries. Gently fold in the blackberries, ensuring they are evenly distributed.
    Fresh blackberries folded into the sourdough muffin batter, with a wooden spoon for mixing, highlighting the berries' distribution in the mixture.
  • Assemble. Fill each muffin cup about ⅔ full with batter. Sprinkle the top of each muffin with a generous amount of coarse sparkling sugar.
    Muffin tin lined with paper cups, each filled with blackberry sourdough batter, ready to be baked, with a hand sprinkling sugar on top for crunch.
  • Bake. Bake in the preheated oven for 18-23 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The muffins should have golden tops when they are done. Serve warm or at room temperature.
    Freshly baked sourdough blackberry muffins cooling on a wire rack, showcasing a golden-brown top with sparkling sugar.

Notes

This recipe also works great for jumbo muffins. Use a tin that holds six jumbo muffins and bake for 25-30 minutes.
If your blackberries are large, consider halving them to ensure even distribution throughout the muffins and to prevent them from sinking to the bottom. For smaller berries, you can leave them whole. Adjust according to the size of the berries you have.
Check muffins at the 18-minute mark since oven temperatures vary, to prevent over-baking. If a toothpick comes out clean or with a few moist crumbs, the muffins are done.
Calories: 173kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 175mg | Potassium: 49mg | Fiber: 1g | Sugar: 13g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg

These muffins have become my go-to treat whenever I need a little pick-me-up or when I have guests over. There’s something about the blend of sourdough tang and sweet blackberries that just makes my day. Last summer, I started baking these on Sunday mornings. It became a ritual.

My kids, initially skeptical about sourdough in muffins, were converted at the first bite. Now, they’re the one one of the most requested items for breakfast.

A close-up of a single sourdough blackberry muffin on a cooling rack, highlighting the texture and sugar topping.

Muffin Tips

  • Storing for Freshness: If you’re not eating the muffins right away, once cooled, store them in an airtight container at room temperature. To keep them moist, you can place a paper towel above and below the muffins in the container to absorb any excess moisture.
  • Testing for Doneness: Use a toothpick to test for doneness. If it comes out with a few moist crumbs attached, the muffins are done. If it comes out wet, give them a few more minutes. Be careful not to overbake, as this can dry them out.
  • Customize Your Toppings: While coarse sparkling sugar gives a delightful crunch, feel free to experiment with other toppings like sliced almonds or a simple glaze for a different twist.
  • Use the Right Baking Temperature: If your oven runs hot, consider reducing the temperature by 10-20°F to prevent the muffins from browning too quickly on the outside before they are cooked through. Using an oven thermometer can help ensure accuracy.
  • Avoid Overmixing: Mix the batter just until the dry ingredients are moistened. Overmixing can make the muffins tough and dense because it develops the gluten too much.
  • Gentle Folding of Blackberries: When folding in the blackberries, be gentle to avoid crushing them. This keeps the berries intact and prevents the batter from turning purple. If you’re using frozen blackberries, fold them in while still frozen to minimize bleeding.
  • Room Temperature Ingredients: Make sure your egg, milk, and sourdough starter are at room temperature before you start mixing. This helps the ingredients combine more smoothly and ensures a more even bake.
  • Reviving the Next Day: If you have leftovers, a quick zap in the microwave for 10-15 seconds can bring back that just-baked warmth and tenderness.

Key Ingredients and Tools

  • Sourdough Starter. You can find sourdough starter in some grocery stores in the refrigerated section near other baking ingredients or you might need to make your own at home. It’s crucial for adding a unique tanginess and depth of flavor to the muffins that regular batter won’t have.
  • Blackberries. These are usually available in the produce section of the grocery store or can be found frozen. They add a juicy, sweet, and slightly tart flavor to the muffins, complementing the sourdough’s tanginess.
  • Coarse Sparkling Sugar. Look for this in the baking aisle alongside other decorating sugars and toppings. It gives the muffins a delightful crunch and a professional bakery-like finish.

If you’d prefer a different berry, like raspberry or black raspberry, that would be delicious too.

Multiple sourdough blackberry muffins with a glistening sugar topping, cooling off and displaying a uniform golden color.
  • Muffin Tin. A standard 12-cup muffin tin is essential for shaping and baking the muffins. It ensures even baking and the perfect portion size for each muffin.
  • Paper Liners. Using paper liners in your muffin tin makes removal of the muffins easier and helps with cleanup. It also prevents the muffins from sticking to the tin.
  • Mixing Bowls. You’ll need at least two mixing bowls, one for the dry ingredients and one for the wet, to ensure the ingredients are mixed properly before combining them. This helps to avoid overmixing the batter.
  • Whisk. A whisk is crucial for combining the dry ingredients thoroughly and for mixing the wet ingredients before they are added to the dry. This helps to create a smooth, lump-free batter.
  • Spatula. A spatula is necessary for folding the blackberries into the batter gently. It allows you to mix the berries evenly throughout the batter without crushing them.

Serving Suggestions

Serve with chips and salsa, cornbread, and sliced avocado.

Troubleshooting and Help


Can I use frozen blackberries instead of fresh ones?

Absolutely! Frozen blackberries work just fine in this recipe. Just don’t thaw them before you add them to the batter; this helps prevent the berries from bleeding too much color into the mix.

What if I don’t have a sourdough starter?

No sourdough starter? No problem. You can substitute with plain yogurt or buttermilk to get a bit of that tangy flavor, though the texture and taste won’t be quite the same. It’s a good workaround if you’re in a pinch.

How long do these muffins stay fresh?

These muffins taste best the day they’re made, but they’ll keep for up to two days at room temperature in an airtight container. If you want to keep them longer, you can freeze them and they’ll last for about a month. Just warm them up in the microwave or oven when you’re ready to enjoy.

Can I add other fruits or nuts?

Definitely! Feel free to mix in other fruits like raspberries or blueberries, or add nuts like walnuts or pecans for some crunch. Just keep the total amount of add-ins about the same to ensure the muffins bake evenly.

Overall, Don’t stress too much about following the recipe to the letter. It’s all about getting a delicious meal on the table that you and your loved ones will enjoy.

Storing Leftovers

Your leftovers will be great and are one of the best parts of homemade chili.

Storing these is pretty straightforward. Here’s what you need to do to keep them tasting great:

At Room Temperature:

  • Once the muffins have cooled completely, place them in an airtight container. You can line the container with a paper towel to absorb any extra moisture.
  • They’ll stay fresh for up to two days. Just keep the container in a cool, dry place.

In the Freezer:

  • If you want to keep them longer, freezing is a great option. Wrap each muffin individually in plastic wrap or aluminum foil. This helps prevent freezer burn and keeps the flavors locked in.
  • Put the wrapped muffins in a freezer bag or airtight container and freeze.
  • They can be frozen for up to a month. When you’re ready to eat one, you can thaw it at room temperature or pop it in the microwave for a quick defrost. If you like them warm, a few seconds in the microwave can make them feel freshly baked again.

That’s it! These simple steps will help you enjoy your Sourdough Blackberry Muffins whenever you want.

More Sourdough Breakfast Recipes to Love

It’s easy to discard your starter, make something yummy with it, and feed it. Make it a part of your morning routine with these recipes.

This recipe is a fantastic way to bring a little sweetness and tanginess to your table. With tips on how to make them perfectly, ideas for what to serve alongside, and advice on storing them for later, you’re all set to impress family and friends with your baking skills.

Sourdough Blackberry Muffins

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