How to Make the Best (Really.) Sourdough Blueberry Muffins
It’s hard to know which is better: the moist muffins with plenty of berries or the cinnamon sugar topping. Vegetable oil (or melted butter) makes this recipe moist and easy to make. There’s no need to lug out the stand mixer for this recipe, a hand mixer will work perfectly, or even a whisk.
All that really matters is this is the best recipe for sourdough blueberry muffins. Yes, better than all the ones you’ve already tried. Let me prove it to you.
Of all the sourdough discard recipes I bake, I turn to this one the most.
Sourdough Blueberry Muffins
Ingredients
Muffin Batter
- 1¼ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking power
- ½ teaspoon salt
- ⅓ cup vegetable oil can substitute melted butter
- 1 egg
- 3 tablespoons milk
- ½ cup starter
- 1¼ cup blueberries
Crumb Topping
- ⅓ cup all-purpose flour
- ¼ cup butter cubed
- ½ cup white sugar
- 1½ teaspoons cinnamon
Instructions
- Prep. Preheat oven to 400 degrees with the rack in the center. Prepare a muffin tin with paper liners.
- Combine wet ingredients. In a large mixing bowl, combine the vegetable oil, milk, and egg.
- Add dry ingredients. Combine the flour, sugar, baking powder, and salt in a separate mixing bowl. Pour in the dry ingredients and stir until just combined. Do not over-mix.
- Add sourdough starter. Pour sourdough starter into the batter and mix, scraping the sides of the bowl to make sure everything is incorporated. (The batter will be thick.)
- Add blueberries. Add the blueberries and gently stir until mixed in.
- Scoop batter into muffin tins. Fill the muffin tin with batter about 2/3 of the way to the top. You can place a few extra blueberries on top if you'd like.
- Make the topping. Cut the butter into the flour in a medium mixing bowl, using two knives or a pastry blender, until it resembles small peas. Stir in the sugar and cinnamon. Equally distribute the topping on top of the muffin batter.
- Bake. Bake in preheated oven for 18-23 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Finished muffins will have golden tops. Remove from oven and allow them to cool on wire rack. Serve warm or room temperature. Muffins will stay fresh two days at room temperature or can be frozen up to one month.
Video
Notes
The tang from the starter gives the muffins a little extra something, and the blueberries are always perfectly juicy and sweet. We seriously can’t get enough of them! They’re the perfect treat for breakfast or a snack. I always make a double batch just so we can have some leftovers to freeze and enjoy later.
What You’ll Need for the Best Sourdough Blueberry Muffins
While this recipe uses mostly pantry staples, here are a few items you might want to pay special attention to:
- Sourdough starter. This is what gives these muffins their unique flavor and texture. If you don’t have your own starter, you can often find it at local bakeries or online.
- Muffin tin. You’ll need a standard muffin tin to bake these muffins. If you don’t have paper liners, you can grease the cups with butter or cooking spray.
- Blueberries. Fresh or frozen blueberries work equally well in this recipe. If using frozen, there’s no need to thaw them first.
I don’t have any sourdough starter. Can I still make sourdough discard recipes?
While the sourdough starter adds a unique flavor, you can try substituting it with an equal amount of buttermilk or plain yogurt. The muffins won’t have that signature tang, but they’ll still be tasty!
Can you make blueberry muffins with a different fruit?
Of course! Raspberries, blackberries, or even chopped strawberries would all be delicious in these muffins.
How can I make a sourdough muffin recipe vegan?
You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use a vegan butter alternative for the topping.
Does my sourdough starter need to be active for discard recipes?
Nope! The rise in these muffins comes from the baking powder, so discard starter straight from the fridge is perfect.
More Sourdough Quick Breads + Muffins:
I hope you give this recipe a try. They’re a delicious way to use up extra starter, and the combination of flavors and textures is truly irresistible. Whether you’re enjoying them for breakfast, brunch, or a snack, they’re sure to be a hit.
