Sourdough Blueberry Muffins (Printable Version)

Tangy, moist muffins packed with fresh blueberries and subtle sourdough flavor, perfect for any time of day.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 tsp salt
04 - 1 tsp baking powder
05 - 1/2 tsp baking soda

→ Wet Ingredients

06 - 1 cup sourdough starter, active or discard
07 - 2 large eggs
08 - 1/2 cup unsalted butter, melted and cooled
09 - 1/2 cup whole milk
10 - 1 tsp vanilla extract

→ Add-ins

11 - 1 1/2 cups fresh or frozen blueberries
12 - Zest of 1 lemon (optional)

# How To Make:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda until evenly distributed.
03 - In a separate bowl, whisk sourdough starter, eggs, melted butter, milk, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Gently fold together until just combined, being careful not to overmix.
05 - Fold in blueberries and lemon zest if using, distributing evenly throughout the batter.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full.
07 - Bake for 22–25 minutes until a toothpick inserted into the center comes out clean and tops are golden brown.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The sourdough gives them a bakery-quality texture that stays moist for days, unlike regular muffins that turn into hockey pucks by afternoon
  • That subtle tang balances the sweet blueberries in a way that makes these feel sophisticated enough for brunch but casual enough for Tuesday breakfast
02 -
  • I once tried doubling the recipe without adjusting the baking time and ended up with burnt bottoms and raw centers, so stick to one batch at a time
  • The muffins might look slightly underbaked when you pull them out, but they continue cooking on that 5-minute pan rest, so trust the toothpick test
03 -
  • Sprinkle turbinado sugar on top before baking for this gorgeous crackly crust that makes them look like they came from a bakery
  • Room temperature ingredients are your secret weapon for even baking, so pull everything out about 30 minutes before you start mixing

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