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–+ servings
blueberry muffins on cooling rack.
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5 from 10 votes

Sourdough Blueberry Muffins

An easy recipe for sourdough blueberry muffins, combining the tang of sourdough starter with the sweetness of fresh fruit and a cinnamon sugar topping.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: sourdough blueberry muffins, sourdough discard recipes, sourdough muffins
Servings: 12 muffins
Calories: 256kcal
Author: Katie

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.
    wet ingredients in mixing bowl
  • 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.
    Preparation of the dry ingredients in a mixing bowl alongside the beginning mixing stages of the batter.
  • 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.)
    The mixing process of the muffin batter in a bowl with a mixer, illustrating the smooth, creamy texture being achieved
  • Add blueberries. Add the blueberries and gently stir until mixed in.
    A close-up of a mixing bowl with raw sourdough muffin batter mixed with blueberries.
  • 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.
    Another preparation stage with filled muffin cups showcasing the raw batter and blueberries ready for baking.
  • 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.
    The process of preparing topping, showing a mixing bowl with flour and crumb topping alongside filled muffin cups.
  • 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.
    An overhead view of freshly baked sourdough blueberry muffins in a muffin tin, each topped with crumb topping.

Video

Notes

This recipe makes great jumbo muffins as well: use a tin that hold six jumbo muffins and bake for 25-30 minutes.
If you don't want to make the crumb topping, simply top with coarse sparkling sugar.

Nutrition

Calories: 256kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 135mg | Potassium: 43mg | Fiber: 1g | Sugar: 23g | Vitamin A: 153IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg