Fluffy sourdough blueberry muffins are bursting with blueberry flavor, tangy sourdough, and lightly sweetened with sugar. As an easy, make-ahead breakfast or snack, this recipe will be a family favorite and the muffins likely won’t stick around long.

sourdough blueberry muffins on a wire rack on a white countertop with blueberries scattered around on the counter. The front muffin is sliced in half.

Springtime on the homestead simply bursts with activity. Winter signals a time of slowing down, curling up by the fire, and enjoying lots of hearty meals (like this Shepherdโ€™s pie).

Spring, on the other hand, is a time of excitement and activity.

Flowers start to emerge from the cold soil, anxious to show off their blooms, and garden planning is underway. Seeds are getting started, the garden beds are being prepared for a season of production, and there is no slowing down on the homestead.

When we start to head into the busy season, I like to make more simple meals, or recipes that can be made ahead for a later time. 

On days we know will be teeming with work, or even on our family adventure days (check out the podcast to see what these days look like), I love to be able to make something that can be easily transported for a picnic or eaten as a snack to hold us over until dinner. 

These sourdough discard blueberry muffins hit the spot. You can whip them up in minutes, or long ferment them for added health benefits.

They’re lightly sweetened with a subtle burst of blueberry, which shouts spring or summer. 

Dream with me here. I’m picturing the juicy, ripe blueberries fresh from a local blueberry farm packed into these muffins or this sourdough blueberry cobbler. I cannot wait for summer.

overhead photo of sourdough blueberry muffins on a wire rack with a muffin to the right cut in half and another muffin in the front on a white plate

Tips For Making Sourdough Blueberry Muffins:

  • Use fresh or frozen blueberries. If you use frozen, I guarantee your muffins will turn purple. It’s just cosmetic, though. They’ll be delicious! Be sure to keep the blueberries frozen, not thawed.
  • Sprinkle a little bit of flour into the blueberries to help prevent them from sinking to the bottom.
  • You can use an active sourdough starter or even sourdough discard for this recipe. You can find more sourdough discard recipes here.
  • For a more natural sweetener, I used coconut sugar. You can substitute coconut sugar for regular sugar, one for one.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

six sourdough blueberry muffins on a wire rack on a white quartz countertop with fresh blueberries sprinkled around

Tools you may need:

Stand mixer or large bowl. I recommend a stand mixer if you are planning to long-ferment this recipe.

Muffin tin

Muffin liners

Ice cream scoop

Measuring cups and spoons

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FAQ

four sourdough blueberry muffin on a wire rack with one of the muffins tipped over and leaning on another muffin. Blueberries are scattered on the countertop and a small bowl to the left

What is the secret to moist muffins?

There are three things that help make muffins moist: using oil in the batter, not over-mixing, and lastly, not over-baking. 

Over-baking will definitely give you a dry, not-so-yummy muffin, while over-mixing will cause the gluten strands to strengthen too much, giving you a tougher product. Oil, on the other hand, gives the muffin moisture.

Do you cut blueberries for muffins?

It is not necessary to cut blueberries for muffins. Just use them whole. 

If you really want to chop them up, then by all means, do so. 

Should you wash blueberries before baking?

Wash and dry the blueberries right before baking. Since blueberries have thin skin, they tend to spoil more quickly after washing. Just make sure your berries are dry before adding them to the batter.

Is it better to use fresh or frozen blueberries for muffins?

Either can be used, just make sure if you are using frozen to add them to the batter completely frozen. Do not let them thaw before adding.

How do you keep blueberries from sinking in muffins?

If you have issues with blueberries sinking in the muffin batter, add about a half a tablespoon of flour or so to a bowl with the blueberries and toss to coat.

If you have a hard time with unfermented grains, try using einkorn flour for this.

Can I make this recipe dairy free?

Yes. Just swap out the butter for melted coconut oil.

sourdough blueberry muffin sliced in half on a white countertop with blueberries to the left. A wire rack with 5 more muffins and four white plates stacked up with a muffin on top

Blueberry Muffin Ingredients:

Flour – All-purpose, spelt or freshly milled wheat will work. 

Salt – Salt brings out the flavors in baked goods – and all dishes. It makes sweets sweeter and if you leave it out, you will end up with a bland tasting recipe.

Leaveners – Baking powder and baking soda are used to give the muffins their rise.

Cinnamon – This a deliciously warm and subtle spice to the muffins

Butter – Could also substitute with avocado oil or melted coconut oil.

Sugar – This can be substituted with coconut sugar; most recipes will say a 1 to 1 substitution for coconut sugar to regular sugar. I do find the sweetness to be slightly different. Also, if you are using “regular” sugar, try to choose organic sugar since “regular” sugar is usually made with GMO sugar beets.

Eggs – room temperature.

Sourdough starter – Active sourdough starter or discard can be used for this recipe. This is because the rise comes from baking soda and baking powder rather than sourdough starter.

Blueberries – Fresh or frozen will work. If you are using frozen, make sure to use them fully frozen, don’t let them thaw or else they will release too many juices and you will have a purple muffins.

sourdough blueberry muffins cooling on a wire rack on a white countertop with 4 white plates stacked with a muffin on top to the left and a bowl of blueberries in the background

How To Make Sourdough Blueberry Muffins

Preheat the oven to 425 degrees.

women greasing a muffin tin with her hands

Grease muffin tin wells or line with paper liners.

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.

women pouring melted coconut oil into a measuring cup above a glass bowl

In a separate large bowl, whisk together melted butter, sugar, vanilla, and sourdough starter.ย 

women cracking egg into sugar in a glass bowl to make muffins

Lastly, incorporate one egg at a time.

overhead photo of a muffin tray lined with muffin liners with ingredients to make sourdough blueberry muffin ingredients around the muffin tray

Gradually add dry ingredients to the wet ingredients and mix until just combined. Don’t over-mix the batter or you could end up with a tough muffin.

Gently fold the blueberries into batter. To prevent the blueberries from sinking to the bottom of the muffins, you could dust 1 tsp of flour over the blueberries and stir before folding them into the batter.

Optional: Allow the mixture to sit in the fridge for one hour.

sourdough blueberry muffin batter in lined muffin tin

Spoon the batter into the muffin tins.

Bake in a preheated oven at 425 for 5-6 minutes, then drop the oven temperature to 350 and continue to bake for 13-15 minutes. This helps capture the rise while also baking through.

Test muffins with a cake tester. Allow to cool.

five sourdough discard blueberry muffins on a wire cooling rack on a white countertop with fresh blueberries sprinkled around. The muffin at the corner has the cupcake liner peeled down

How To Make Long Fermented Sourdough Blueberry Muffins

The night before, combine melted butter and sugar well.

Fold in sourdough starter (add extra 1/2 cup of sourdough starter for 1 cup total of starter), and flour. Mix well.

Cover and allow to ferment for 8-24 hours. 

After fermentation, preheat the oven to 425.

To the fermented dough, add salt, baking powder, baking soda, cinnamon, vanilla, and eggs. Mix together well. I recommend using a stand mixer, as the dough will be very thick and more challenging to stir.

Gently fold in blueberries.

Pour muffin batter into a lined or greased muffin tin.

Bake in a preheated oven at 425 for 5-6 minutes, and then drop the oven temperature to 350 and continue to bake for 13-15 minutes. 

Test with a toothpick. The muffins are ready when the toothpick comes out clean.

close up view of sourdough blueberry muffin freshly baked in a muffin tin

How To Store, Freeze, And Reheat:

Store in an air-tight container. Best if eaten within 3-5 days. Or store in the freezer (I like to use a freezer zip-lock bag) for up to 3 months.

I love to double this recipe and have one batch for now and freeze one batch for later. When you want a quick and easy breakfast, just pop these into a 350 degree oven for 5-10 minutes or until they are thawed completely and warm.

Find More Sweet Sourdough Recipes

If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone

Sourdough Blueberry Muffins

4.64 from 265 votes
Fluffy sourdough blueberry muffins are bursting with blueberry flavor, tangy sourdough, and lightly sweetened. It's the perfect breakfast or snack and will be a family favorite.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 12
sourdough blueberry muffins on a wire rack on a white countertop with blueberries scattered around on the counter. The front muffin is sliced in half.
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Ingredients 

  • 2 cups flour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon

WET INGREDIENTS

  • 8 tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup sourdough starter discard*
  • 1 teaspoon vanilla
  • 1 cup blueberries

Instructions 

  • Preheat the oven to 425 degrees.
  • Grease muffin tin wells or line with paper liners.
  • In a medium bowl, whisk together the flour, salt, cinnamon, baking powder, and baking soda.
  • In a separate large bowl, whisk together melted butter, sugar, vanilla and sourdough starter.
  • Incorporate one room temperature egg at a time.
  • Gradually add dry ingredients to the wet ingredients and mix until just combined.
  • Gently fold blueberries into batter.
  • Optional: Allow the mixture to sit in the fridge for one hour.
  • Spoon the batter into the muffin tins.
  • Bake in a preheated oven at 425 for 5-6 minutes, then drop the oven temperature to 350 and continue to bake for 13-15 minutes.
  • Test muffins with a toothpick. Allow to cool.

Notes

  • *To long ferment this recipe add 1 cup of sourdough starter instead of 1/2 cup. This gives the batter the extra moisture it needs to properly ferment the dough. Find the long-fermented directions in the post above.
  • Use fresh or frozen blueberries. If you use frozen, I guarantee your muffins will turn purple. It’s just cosmetic, though. They’ll be delicious! Be sure to keep the blueberries frozen, not thawed.
  • Sprinkle a little bit of flour (1-2 tsp) into the blueberries to help prevent them from sinking to the bottom.

Nutrition

Calories: 237kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 286mg | Potassium: 47mg | Fiber: 1g | Sugar: 18g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.64 from 265 votes (220 ratings without comment)

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Recipe Rating




221 Comments

  1. Mary says:

    My mix was more like a dough.. It softened a bit after working in the blueberries and I just got it into my muffin trays and baked per instructions and they came out amazing!

  2. Susan Peterson says:

    4 stars
    These are delicious. I made a few tweaks. I used white spelt flour and added 3 tablespoons of yoghurt as I didnโ€™t have enough starter or blueberries. They were still delicious. I loved the hotter temperature for the first 6 minutes, this gave the muffins are nice crust and lots of air! Thank you ๐Ÿคฉ

  3. Juno says:

    5 stars
    THANKS for the recipes Lisa. on this one, I added the sugar into the dry ingredients because I was not reading the recipe close enough as you have “Wet Ingredients” on the bottom but the sugar actually goes in there. I am assuming the muffins will turn out just fine but if anyone else out there is not a thorough reader like me, or gets distracted, then you may want to move the sugar on the copy of this recipe and rename the “Wet Ingredients” thanks again for all you share. I have learned a lot from you.

  4. sherry says:

    5 stars
    These are easy to make and taste delicious. I used 1/2 the amount of sugar and frozen wild blueberries. I didn’t ferment. I used 1/2 c discard. The dough was very thick, but baked beautifully.

  5. Haley says:

    Can you leave in fridge for longer than an hour? Like say 4 hours?
    Thank you, can’t wait to make these!

    1. Lisa Bass says:

      Yes, that’s fine.

  6. Susanne says:

    5 stars
    Hi have you tried this recipe with other berries. I made this with blueberries and absolutely love them. And now wanting to try them with fresh raspberries. Thoughts? Thanks!!

    1. Lisa Bass says:

      That should work!

  7. Shaylie says:

    Mine are super crumbly, as in falling apart with every touch ๐Ÿ˜‚ I am Using freshly milled grains, though. Any tips?

    1. Lisa Bass says:

      You may need to adjust the hydration to use freshly milled grains. They have a tendency to absorb more water.

  8. Julia says:

    These muffins are so perfect! I was concerned at first because the batter was so doughy and thick, but they came out so fluffy. I also made them 1/2 sweet and the sweetness was perfect for me. I will definitely be making these on the regular to have on hand for quick breakfasts!

  9. Jessica Vivas says:

    Why put it in the fridge to ferment? Whats the taste difference?

    1. Lisa Bass says:

      It’s for health benefits!

  10. Jenn L. says:

    For the long ferment, do you leave it on the counter or put it in the fridge?

    1. Lisa Bass says:

      Long ferment goes in the fridge.

      1. Lauren says:

        Hey Lisa! Thanks for all you do!! Just wondering if you think I could put the whole recipe together and ferment in the fridge just like I did for your lemon poppyseed recipe(which turned out delicious!)but I would leave out the blueberries until right before I bake them.
        Part of the reason Iโ€™m asking is that I tried the long ferment version of your zucchini bread and when I added the other ingredients in the stand mixer the next day it was so hard to mix in but I baked it anyway and it was edible but had swirls of unmixed dough throughout.
        If you get to this one, thank you!
        All the best

        1. Lisa Bass says:

          That should be fine.

      2. Samantha says:

        I missed that the long ferment was supposed to go in the fridge so it sat out all night. Did I ruin it? I mixed it and theyโ€™re baking now

      3. Candace says:

        Hi Lisa, some of your older comments say that the long ferment goes on the counter. And now I see here, you’re saying in the fridge. I am really confused which it is? Could you please confirm? Thanks.