Sourdough Blueberry Muffins – Sugar Spun Run

These sourdough blueberry muffins have an unimaginable texture and taste because of sourdough discard! My recipe takes simply half-hour from begin to end and makes a dozen lovely muffins.

White plate of sourdough blueberry muffins in brown parchment wrappers.

Sourdough Discard Blueberry Muffins

Earlier than I discuss these sourdough blueberry muffins, I believe I ought to admit that I may need a little bit of a blueberry muffin obsession. In case you’ve been following alongside, that I not too long ago shared a recipe for blueberry muffin cookies that’s merely unimaginable (if I do say so myself). I even have traditional blueberry muffins, plus blueberry cream cheese muffins. What number of blueberry muffins recipes is just too many?

Appropriate reply: the restrict doesn’t exist.

Now again to at the moment’s recipe, which I completely love. Not solely are these muffins filled with blueberries, however they’ve a really superb texture; they’re so, so, SO gentle and tender. The sourdough discard is a key participant in creating this beautiful texture, and naturally, it additionally provides a stupendous depth of taste too.

Sourdough blueberry muffins in parchment liners in a baking pan.

What to like about this recipe:

  • Comes collectively quick.
  • No mixer wanted (significantly, please don’t use one!).
  • Lovely tall muffin tops, because of my particular muffin trick (additionally utilized in my banana muffins).
  • Superb taste and texture from sourdough discard.

What You Want

Most of those components are fairly normal, apart from the sourdough discard–clearly! Listed below are a very powerful ones:

Overhead view of ingredients including blueberries, sourdough discard, sour cream, and more.
  • Sourdough discard. You must have a few of this mendacity round if you happen to’re feeding an energetic sourdough starter! In case you don’t, take a look at the FAQ part beneath.
  • Melted butter. Not solely does melted butter make this recipe tremendous simple to combine collectively by hand, however it additionally yields a buttery taste too.
  • Blueberries. Contemporary or frozen blueberries will work right here, however simply know that frozen berries will dye your batter purple. If I’m utilizing frozen berries, I want to thaw and drain them earlier than including them to the batter.
  • Bitter cream. Just like buttermilk, bitter cream provides moisture, tenderness, and taste.
  • Room temperature egg. It’s vital that your egg is at room temperature so it incorporates simply; in any other case, you would possibly find yourself over-mixing your batter. In case you neglect to set yours out forward of time, learn my publish on easy methods to rapidly deliver eggs to room temperature.

SAM’S TIP: For a reasonably, bakery type look I like to recommend sprinkling some further granulated sugar on prime of your sourdough blueberry muffins simply earlier than baking. Or, if you happen to’d actually wish to take your muffins to the following stage, skip the sugar and add some streusel!

Bear in mind, that is simply an outline of the components I used and why. For the complete recipe please scroll all the way down to the underside of the publish!

Tips on how to Make Sourdough Blueberry Muffins

Overhead view of a bowl of muffin batter with blueberries scattered overtop.
  1. Whisk collectively the dry components in a big bowl.
  2. Mix the moist components in a separate bowl.
  3. Fold the moist components into the dry components till the batter is 50% mixed.
  4. Add the blueberries and preserve folding till simply mixed. Don’t over-mix!
Overhead view of a tray of blueberry muffins in parchment liners before baking.
  1. Portion the batter right into a lined 12-count muffin tin. I like to make use of an ice cream scoop for this!
  2. Sprinkle granulated sugar over the tops (if utilizing) and bake for 8 minutes at 425F.
  3. Cut back the oven temperature to 350F (don’t open the door!) and bake for a further 12 minutes or till cooked via.
  4. Let cool within the pan for 10 minutes, then take away to a cooling rack to chill utterly.

SAM’S TIP: Utilizing two oven temperatures ensures our muffins can have a stupendous rise. We’ll begin off excessive, then scale back the temperature (with out opening the door!) to complete baking. You’ll see this method utilized in most of my muffin recipes, together with my bakery type chocolate chip muffins.

Overhead view of a tray of blueberry muffins in parchment liners after baking.

Regularly Requested Questions

Why are my muffins dry?

These sourdough blueberry muffins have been rigorously designed to be moist and tender, in order that they shouldn’t be dry in any respect. If yours are, it’s potential that you just over-measured your flour (it’s simple to do!), over-mixed your batter, or just baked them too lengthy.

Over-mixing will doom any fast bread, muffin, or pancake; it makes them dense and dry. To keep away from this, ensure you stir every thing collectively by hand (don’t use a mixer!) and cease as soon as every thing is simply mixed.

How do I make sourdough discard?

Sourdough discard is definitely a byproduct of feeding/sustaining a sourdough starter. Earlier than you feed your starter, you at all times discard half of what’s within the jar. As an alternative of losing that discard (it nonetheless has a lot of dietary advantages), I like to make use of it in different recipes, like these muffins or my sourdough crackers or sourdough pancakes.

In case you are concerned about baking with sourdough, take a look at my publish on easy methods to make a sourdough starter!

Can sourdough blueberry muffins be frozen?

Sure! Simply be certain to wrap them very well in plastic wrap beforehand and retailer in an hermetic container. They’ll preserve this manner for a couple of months.

To thaw, you may let your muffins sit at room temperature, or you may microwave them for a couple of seconds.

Blueberry muffin made with sourdough discard missing a bite.

The muffin liners I’m utilizing right here at the moment are my parchment paper muffin liners! They’re really easy to make and immediately elevate the look of your muffins.

Get pleasure from!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video beneath! In case you do that recipe, be sure you tag me on Instagram, and you too can discover me on YouTube and Facebook

Sourdough blueberry muffins in parchment liners in a baking pan.

Sourdough blueberry muffins

These sourdough blueberry muffins have an unimaginable texture and taste because of sourdough discard! My recipe takes simply half-hour from begin to end and makes a dozen lovely muffins.


Course: Bread, Breakfast, muffins, fast bread

Delicacies: American

Prep Time: 10 minutes

Prepare dinner Time: 20 minutes

Complete Time: 30 minutes

Servings: 12 muffins

Energy: 244kcal

Stop your display screen from going darkish


  • Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners. Put aside.

  • In a big mixing bowl, whisk collectively flour, sugar, baking powder, baking soda, and salt.

    1 ½ cups (187 g) all-purpose flour, 1 cup (200 g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon desk salt

  • In a separate mixing bowl, whisk collectively melted butter, sourdough discard, bitter cream, egg, and vanilla extract till components are evenly blended.

    ½ cup (113 g) unsalted butter, ½ cup (105 g) sourdough discard, ¾ cup (180 g) bitter cream, 1 giant egg, 1 teaspoon vanilla extract

  • Add moist components to dry and use a spatula to softly fold collectively. As soon as batter is about 50% mixed, add blueberries and proceed to combine, gently, till blueberries are well-distributed and batter is simply mixed. Don’t over-mix or muffins shall be dense and dry.

    1 ½ cups (210 g) contemporary blueberries

  • Evenly divide batter into ready muffin tin. If desired, sprinkle with granulated sugar.

    Granulated sugar for topping

  • Switch to middle rack of 425F (220C) oven and bake for 8 minutes, then, with out opening the oven door, lower oven temperature to 350F (175C) and bake for 12 minutes longer/till muffins are baked via. The tops shall be starting to show a lightweight golden brown and a toothpick inserted within the middle ought to come out clear or with moist crumbs.

  • Permit muffins to chill for 10 minutes within the muffin tin earlier than rigorously eradicating to a cooling rack to chill utterly.



Frozen blueberries will work however might streak your batter blue/purple. I sometimes thaw and drain the berries earlier than utilizing.


Retailer in an hermetic container at room temperature for as much as 3 days. Muffins might also be tightly wrapped (after cooling) and frozen for as much as 3 months.


Serving: 1muffin | Energy: 244kcal | Carbohydrates: 34g | Protein: 3g | Fats: 11g | Saturated Fats: 6g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.3g | Ldl cholesterol: 42mg | Sodium: 207mg | Potassium: 57mg | Fiber: 1g | Sugar: 19g | Vitamin A: 356IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg

Dietary data relies on third-party calculations and ought to be thought-about an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.