Sourdough Blueberry Muffins

The smell of blueberries bubbling in the oven takes me back to Sunday mornings when my starter would bubble over on the counter and Id scramble to find something to bake with the excess. Theres something magical about transforming that tangy fermented discard into something so tender and sweet. These muffins became my go to way to use up starter without feeling wasteful, and now theyre requested more than any other breakfast in our house.

Last summer my neighbor mentioned she was throwing away her weekly starter discard and I practically begged her to save it for me. Now we trade muffins for her extra starter and both win. The kids in the neighborhood started calling them the purple muffin house because word somehow spread through the bus stop that ours were the ones worth waking up early for.

Ingredients

• 2 cups all-purpose flour: Creates the tender base structure for these muffins to rise properly
• 1/2 cup granulated sugar: Sweetens just enough without overpowering the berries
• 1/2 tsp salt: Balances sweetness and enhances all other flavors
• 1 tsp baking powder: Gives essential lift alongside the starter
• 1/2 tsp baking soda: Reacts with the acidic starter for extra rise
• 1 cup sourdough starter: The secret ingredient that adds tang and incredible moisture
• 2 large eggs: Provides structure and richness to the crumb
• 1/2 cup melted butter: Adds irresistible flavor and keeps them tender
• 1/2 cup whole milk: Creates the perfect batter consistency
• 1 tsp vanilla extract: Rounds out all the flavors beautifully
• 1 1/2 cups blueberries: Bursting juicy pockets throughout every bite
• Zest of 1 lemon: Brightens everything even though its optional

Instructions

Get your oven ready:

Preheat to 375°F and line your muffin tin so you can move confidently once the batter is mixed

Whisk the dry mixture:

Combine flour sugar salt baking powder and baking soda in a large bowl until everything is evenly distributed

Blend the wet ingredients:

Whisk starter eggs melted butter milk and vanilla in another bowl until completely smooth

Gently combine:

Pour wet into dry and fold carefully until just combined with some flour still showing

Add the berries:

Fold in blueberries and lemon zest gently so they dont burst and turn everything purple

Fill the muffin cups:

Divide batter evenly among the cups filling each about three quarters full for perfect domes

Bake until golden:

Bake 22 to 25 minutes until tops are golden and a toothpick comes out clean

Cool properly:

Let rest 5 minutes in the pan then move to a rack to finish cooling completely

Save

My daughter started requesting these for her birthday breakfast instead of cake. Theres something about the warmth of a fresh muffin that feels like love in a way most desserts never quite capture.

Making Them Ahead

I mix the dry and wet ingredients separately the night before and keep them in the fridge. In the morning I just combine them fold in berries and bake. Its become my weekend morning secret weapon.

Freezing Extra

These freeze beautifully so I always make a double batch. Wrap each individually in plastic wrap then freeze in a bag. Thirty seconds in the microwave and they taste like they just came from the oven.

Serving Ideas

Split them warm and add a little butter if you want to indulge. Try crumbling them over yogurt with extra berries for breakfast parfaits. They also make the best afternoon snack with a cup of tea.

• Warm them slightly before serving for maximum comfort
• Sprinkle turbinado sugar on top before baking for sparkle
• Store in an airtight container for up to three days

Save

Hope these become a staple in your kitchen like they have in mine. Theres nothing quite like breaking into a warm blueberry muffin on a slow morning.

Recipe Q&A

→ What gives these muffins their tangy flavor?

The tang comes from the sourdough starter, which adds a subtle acidity enhancing the overall taste.

→ Can I use frozen blueberries?

Yes, frozen blueberries can be added directly to the batter without thawing to maintain texture and color.

→ How do I prevent the muffins from being dense?

Gently folding the wet and dry ingredients together ensures a light texture without overmixing.

→ What’s the purpose of lemon zest in the mix?

Lemon zest adds a fresh brightness that complements the blueberries and balances richness.

→ Can I substitute whole wheat flour?

Replacing part of the all-purpose flour with whole wheat adds a nuttier flavor and heartier texture.