Easy How to Make Perfect Sourdough Blackberry Muffins Every Time

Name: Sourdough Blackberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: ¾ cup white sugar; ⅓ cup vegetable oil ((or substitute with melted unsalted butter)); 1 egg; 1¼ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 3 tablespoons milk ((2% or whole)); ½ cup sourdough starter; 1¼ cup blackberries ((halved if large)); Coarse sparkling sugar for topping

These sourdough blackberry muffins are the perfect morning treat. They blend the slightly tangy taste of sourdough with the sweet burst of fresh blackberries, all topped with a light sugar crunch. With just 15 minutes of prep time, they’re a quick and easy option for your busy mornings and a fantastic way to use leftover sourdough starter.

If you’re looking for more creative ways to use your starter, check out these recipes made with sourdough discard for inspiration.

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

Cook Time 20

Total Time 35

Serving Size muffins

Ingredients

Muffin Batter

¾ cup white sugar
⅓ cup vegetable oil (or substitute with melted unsalted butter)
1 egg
1¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons milk (2% or whole)
½ cup sourdough starter
1¼ cup blackberries (halved if large)

Topping

Coarse sparkling sugar for topping

Instructions

Prep. Preheat your oven to 400°F (200°C) and position the oven rack in the center. Then, line a 12-cup muffin tin with paper liners.
Mix the dry ingredients. In a large mixing bowl, whisk the flour, sugar, baking powder, and salt until well combined.
Add wet ingredients. Add the vegetable oil (or melted butter), milk, egg, and sourdough starter to the dry ingredients. Then, stir gently until just combined. The batter should be thick and smooth, but be careful not to overmix, as this can make the muffins dense.
Add the blackberries. With a spatula, carefully mix the blackberries into the batter without smashing them. This helps spread the berries evenly in the batter.
Assemble. Fill each muffin cup about ⅔ full with batter. Then, sprinkle the top of each muffin with a generous amount of coarse sparkling sugar.
Bake. Place the muffin tin in the preheated oven and bake for 18-23 minutes. Rotate the tin halfway through baking to make sure even cooking. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and slightly firm to the touch.
Cool and serve. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Fresh, ripe blackberries will make your muffins taste great and have a nice texture. But if you have frozen berries, don’t let them thaw before mixing them. This keeps them from making the muffins wet and soggy.

If your blackberries are big, cut them in half to spread out evenly in the muffins and not just sink to the bottom. You can put smaller berries in whole. Just use your judgment depending on the size of your berries.

Before you start, let your egg, milk, and sourdough starter warm to room temperature. This will help everything mix together better and help the muffins bake evenly.

For a delicious taste, use an active sourdough starter full of bubbles. If it’s been in the fridge for a while, feed it a few hours before you bake to wake it up.

Check on the muffins after they’ve been in the oven for about 18 minutes because ovens can heat differently. Stick a toothpick in to see if they’re done. They’re ready if the toothpick has a few crumbs but isn’t wet. If not, bake a little longer. Just make sure not to overcook them, or they’ll get too dry.

This same recipe can also be used to make bigger jumbo muffins. Just use a bigger muffin tin that fits six of them and bake for 25-30 minutes.

Instead of using coarse, sparkly sugar on top for crunch, you can try different toppings, like sliced almonds or a simple sugar icing, for a new flavor.

Adding a bit of zest, like from a lemon or an orange, can make the flavors pop. Throwing in a little cinnamon or nutmeg can add a nice, warm spice that goes well with the berries.

Eating them straight out of the oven might be tempting, but if you wait 5-10 minutes for them to cool down, they’ll hold together better and be easier to remove from the tin without breaking.

More Tips:

Put paper liners in your muffin pan or grease it with butter or cooking spray so the muffins don’t stick after they’re baked.

Since some ovens can be hotter or cooler than they say, using an oven thermometer to check if your oven is at 400°F can help your muffins bake just right without being undercooked or burned.

If you notice your oven tends to be hotter, you might want to turn it down by 10-20°F so the outside of the muffins doesn’t get too brown before the inside is done. An oven thermometer is handy for making sure you’ve got the right temperature.

For those who live where it’s high up, you might need to bake differently. Try turning up the heat by 15-25°F and cutting back on the baking time. Keep an eye on it.

Don’t fill the muffin cups too full—about ⅔ full is good. If they’re too full, the muffins might spill over and bake unevenly.

Mixing too much can make your muffins heavy. Mix until the wet and dry stuff is combined, even if it’s still bumpy. Mixing gently helps keep them light and airy.

Be careful when adding the blackberries to the mix so they don’t squash. Keeping them whole makes sure your batter doesn’t turn purple. If they’re frozen, add them in that way to stop the color from spreading.

To prevent the blackberries from falling to the bottom, toss them with flour before mixing them in. This helps spread them out evenly in the muffins.

If you want something more indulgent, don’t miss my Banana Muffins with Caramel Icing recipe. They’re a delicious treat that pairs perfectly with coffee.

vertical image of blackberry sourdough muffins.

Serving Suggestions

Serve these muffins with freshly brewed coffee or tea, Greek yogurt with honey, scrambled eggs, sliced fruit like melon or berries, or a smoothie.

Key Ingredients and Tools

To make your muffins the best they can be, remember the following simple ingredients and tools:

Multiple sourdough blackberry muffins with a glistening sugar topping, cooling off and displaying a uniform golden color.

Sourdough Starter: A lively starter gives the muffins a slight tang and helps them puff up. If you don’t already have one, you can either start your own at home or look for local bakeries or online sources that might sell active starter cultures. You can also use 1/2 cup of yogurt or buttermilk. It’ll taste a bit different, though. If you’re interested in learning more about why sourdough could be a healthier choice, look at this insightful article on the health benefits of sourdough bread.
Vegetable Oil: This keeps muffins soft and airy. Melted butter without salt is a great alternative for a richer taste.
Sparkling Sugar: Sprinkling this on top gives the muffins a nice crunch. It’s usually in the baking aisle near cake decorations. Still, if it’s unavailable, turbinado sugar or even a quick homemade mix of regular sugar with a bit of water and drying can work as substitutes.
Blackberries: Use fresh ones if you can, but frozen berries are fine, too. Just use them straight from the freezer to avoid adding extra water.
Muffin Tin: You’ll need a standard 12-cup muffin tin for baking. If you don’t have one, silicone molds or a loaf pan can work; just adjust the baking time accordingly.

Following these guidelines will help you get great muffins every time, even if you switch things up a bit.

Troubleshooting and Help

My muffins sometimes stick to the paper liners. What can I do?

That can be frustrating! To help with that, lightly spray the liners with non-stick cooking spray before filling them with batter. Another option is to use silicone muffin liners, which the muffins usually pop right out of.

Can I add other fruits or mix-ins to this recipe?

Go for it! If you want to get creative, add other berries, like raspberries or chopped nuts, for a little crunch. Just be careful not to overmix the batter when adding extra ingredients. If you’re looking for more fruity muffin recipes, these Strawberry White Chocolate Muffins are another sweet and easy option.

My muffins didn’t rise as much as I expected. What happened?

This can happen if your sourdough starter isn’t active enough or the baking powder is past its prime. Make sure your starter is bubbly and active before using it, and check that your baking powder is still within its expiration date. Also, be careful not to overmix the batter, which can also affect the rise.

Why are my muffins dry?

Dry muffins can result from overbaking or using too much flour. Make sure you measure your flour correctly by spooning it into the measuring cup and leveling it off rather than scooping it directly from the bag. Also, keep a close eye on the baking time and check for doneness a little earlier if your oven turns hot.

Can I use a different type of flour, like whole wheat or gluten-free?

You can, but remember that the texture and flavor will change. Whole wheat flour will make the muffins a bit denser and heartier, while a gluten-free flour blend should work but might require some experimentation to get the texture just right. You may need to adjust the liquid slightly if the batter seems too thick.

How can I make sure the blackberries are evenly distributed in the muffins?

A good tip is to toss the blackberries in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom of the muffins. Also, gently fold them with a spatula to avoid breaking them up too much.

Can I use this recipe to make a loaf instead of muffins?

Yes, you can! Just pour the batter into a greased loaf pan and adjust the baking time. It will take longer—probably around 45-55 minutes—so keep an eye on it and do the toothpick test to check for doneness.

Can I make these muffins ahead of time?

Definitely! These muffins can be made a day ahead and stored in an airtight container at room temperature. If you want to keep them longer, they freeze well, too. Just pop them in a freezer bag, and they’ll keep for up to three months. When you’re ready to enjoy them, just let them thaw or give them a quick warm-up in the microwave.

Hopefully, these tips cover any other concerns you might have. If you have more questions, feel free to ask!

Storing Leftovers

After the muffins cool completely, put them in a sealed container. Place a paper towel inside the container to soak up any extra moisture. If you keep the container somewhere cool and dry, they’ll stay good for about two days.

Freezing them is a good idea for longer storage. Wrap each muffin individually with plastic wrap or foil to prevent freezer burn and preserve the taste. Then, put them in a freezer bag or sealed container and freeze.

They’ll be good for about a month. When you’re ready, let them thaw on the counter or quickly defrost them in the microwave. If you like them warm, a short time in the microwave can make them taste fresh out of the oven.

I hope you like making these Sourdough Blackberry Muffins as much as I do. They’re easy to make, really tasty, and perfect for any time of the day. Plus, they’re a great way to use leftover sourdough starter.

Whether you’re sharing them with your family, offering them to friends, or just having one with your morning coffee, I bet they’ll become one of your go-to recipes. I’d love to hear how they turn out for you, so don’t hesitate to leave a comment and share your experience!

If you’re a fan of sourdough muffins, you might also enjoy trying our Sourdough Lemon Muffin Recipe for another delicious option.

How to Make Perfect Sourdough Blackberry Muffins Every Time