Go Back
–+ servings
Sourdough Blueberry Muffins

Sourdough Blueberry Muffins – A Tangy Delight You’ll Love

Enjoy these Sourdough Blueberry Muffins, a delightful breakfast treat made with sourdough discard, ready in under 45 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour Whole wheat flour can be used for extra fiber.
  • 2 teaspoons baking powder Ensures the muffins rise to that perfect lightness.
  • 0.5 teaspoons salt Enhances the sweetness and balances flavors beautifully.
  • 0.5 teaspoons baking soda Reacts with the sourdough discard for lift.
  • 2 large eggs Swap for flax eggs for a vegan option.
  • 0.75 cups granulated sugar Coconut sugar serves as a healthier substitute.
  • 0.5 cups plain yogurt Can be replaced with sour cream or dairy-free yogurt.
  • 0.75 cups sourdough starter discard If needed, use equal parts yogurt or applesauce.
  • 0.25 cups vegetable oil Melted coconut oil can offer a delightful twist.
  • 0.5 cups whole milk Feel free to use any non-dairy milk instead.
  • 2 teaspoons vanilla extract Deepens the overall flavor profile.
  • 1.5 cups blueberries Use fresh or frozen without thawing for best results.

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions for Sourdough Blueberry Muffins
  1. Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, combine all-purpose flour, baking powder, salt, and baking soda. Whisk until evenly blended.
  3. In a separate bowl, whisk together eggs, granulated sugar, yogurt, sourdough discard, vegetable oil, milk, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients. Gently stir until just combined, then fold in the blueberries.
  5. Spoon the batter evenly into the muffin cups, filling each about two-thirds full.
  6. Bake in the preheated oven for 18-22 minutes until golden. Check for doneness with a toothpick.
  7. Allow the muffins to cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure eggs are at room temperature, avoid overmixing, and use frozen blueberries directly from the freezer. Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Tried this recipe?

Let us know how it was!