What’s better than a warm bakery-style muffin in the morning? These Sourdough Blueberry Muffins are everything you love about a classic blueberry muffin, but with a tangy twist from sourdough starter. The result is moist, fluffy muffins bursting with fresh blueberries and a hint of bright lemon zest. The best part? You can mix the batter the night before, let it rest, and wake up to freshly baked muffins with almost no effort. Perfect for breakfast, brunch, or even a sweet afternoon snack, these muffins will quickly become a household favorite.
Why You’ll Love It
These sourdough blueberry muffins strike the perfect balance of sweet, tangy, and citrusy flavors with a tender crumb and golden tops. They’re easy to prepare with simple pantry ingredients, and the overnight option makes mornings a breeze. Whether you’re new to sourdough baking or a seasoned pro, you’ll love how approachable this recipe is!
Sourdough Blueberry Muffins
Bakery-style muffins with a sourdough twist, soft, moist, tangy, and loaded with juicy blueberries. The hint of lemon zest makes every bite irresistible.
Ingredients
- 1 ½ cups (200 g) all-purpose flour
- ½ tsp baking soda
- ½ tsp acceptable sea salt
- 60 g sourdough starter (active or discard)
- ½ cup whole milk
- 8 Tbsp (115 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 large eggs
- 1 heaping cup (165 g) fresh blueberries, plus more for topping
- Powdered sugar, to serve
Step-by-Step Instructions
- Prep the oven. Preheat to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
- Mix the dry ingredients. Sift flour, baking soda, and salt into a bowl; set aside.
- Mix the wet base. In another bowl, whisk together the sourdough starter and milk.
- Cream butter and sugar. In a stand mixer (or with a wooden spoon), beat butter, sugar, vanilla, and lemon zest until light and fluffy.
- Add eggs. Mix in the eggs one at a time, beating well after each addition.
- Combine batters. Alternatively, add half the dry mixture, then half the milk mixture. Repeat until smooth and thoroughly combined.
- Fold in berries. Gently fold the blueberries into the batter with a spatula, checking the bottom of the bowl to ensure they’re evenly distributed.
- Fill and top. Spoon batter into muffin cups, filling each about ¾ full. Add a few extra berries on top, tucking them slightly into the batter.
- Bake or chill.
- Bake now: Place the pan on the center rack and bake for 25–28 minutes.
- Bake later: Cover and refrigerate overnight (12 hours or more), then bake directly from the fridge for 25–28 minutes.
- Cool and serve. Let muffins cool in the pan for 15 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
- The batter texture should be similar to yogurt; add extra flour if it’s too thin, or milk if it’s too thick.
- Fresh blueberries work best for overnight chilling, as frozen berries can become mushy.
- Lemon zest can be swapped with a few drops of citrus oil for convenience.
Nutritional Information (per muffin, estimate)
Calories: 230 | Carbohydrates: 31 g | Protein: 3 g | Fat: 11 g | Fiber: 1 g | Sugar: 16 g
Variations and Substitutions
- Dairy-free: Replace butter with coconut oil and use almond milk.
- Citrus swap: Try orange zest instead of lemon for a warmer, more citrusy flavor.
- Extra crunch: Top muffins with a sprinkle of coarse sugar before baking.
Tips for Success
What are my best tips for sourdough blueberry muffins?
- Don’t overmix the batter, or the muffins can turn dense.
- Use paper liners to prevent sticking and ensure a dry bottom.
- Always check muffins with a toothpick; when it comes out clean (with a few moist crumbs), they’re ready.
Storage and Reheating Instructions
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for 4–5 days.
- Freezer: Wrap individually and freeze for up to 2 months. Thaw overnight or microwave briefly.
- Reheat: Warm Sourdough Blueberry Muffins in the oven at 325°F (160°C) for 5–7 minutes.
FAQ
Are sourdough muffins healthier?
Yes. The fermentation process in sourdough can make baked goods easier to digest and slightly lower in gluten.
Can I add blueberries to sourdough?
Absolutely! They hold up beautifully and add bursts of sweetness to balance the tangy flavor of the sourdough.
What is the trick for blueberry muffins?
Coat blueberries lightly in flour before folding them into the batter. This helps keep them from sinking.
What is the secret to a moist muffin?
Room-temperature butter, eggs, and milk ensure a smooth batter, while the addition of sourdough starter adds extra moisture.
Conclusion
These Sourdough Blueberry Muffins are everything you want in a homemade muffin: tender, flavorful, and just sweet enough. With the option to bake right away or let the batter rest overnight, they fit seamlessly into your routine. Once you taste these, you’ll never look at ordinary blueberry muffins the same way again!
Tried this recipe? Leave a comment below and share how your Sourdough Blueberry Muffins turned out! And if you love sourdough baking, check out my other sweet sourdough recipes for more inspiration.
Sourdough Blueberry Muffins Recipe
Ingredients
Method
- Prep the oven. Preheat to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
- Mix the dry ingredients. Sift flour, baking soda, and salt into a bowl; set aside.
- Mix the wet base. In another bowl, whisk together the sourdough starter and milk.
- Cream butter and sugar. In a stand mixer (or with a wooden spoon), beat butter, sugar, vanilla, and lemon zest until light and fluffy.
- Add eggs. Mix in the eggs one at a time, beating well after each addition.
- Combine batters. Alternately add half the dry mixture, then half the milk mixture. Repeat until smooth and thoroughly combined.
- Fold in berries. Gently fold the blueberries into the batter with a spatula, checking the bottom of the bowl to ensure they’re evenly distributed.
- Fill and top. Spoon batter into muffin cups, filling each about ¾ full. Add a few extra berries on top, tucking them slightly into the batter.
- Bake or chill.– Bake now: Place the pan on the center rack and bake for 25–28 minutes.– Bake later: Cover and refrigerate overnight (12+ hours), then bake directly from the fridge for 25–28 minutes.
- Cool and serve. Let muffins cool in the pan for 15 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
- The batter texture should be similar to yogurt; add extra flour if it’s too thin, or milk if it’s too thick.
- Fresh blueberries work best for overnight chilling, as frozen berries can become mushy.
- Lemon zest can be swapped with a few drops of citrus oil for convenience.
