Sourdough Blueberry Muffins (Print Version)

Moist muffins with fresh blueberries and a subtle sourdough tang, perfect for breakfast or snack time.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 tsp salt
04 - 1 tsp baking powder
05 - 1/2 tsp baking soda

→ Wet Ingredients

06 - 1 cup sourdough starter, active or discard
07 - 2 large eggs
08 - 1/2 cup unsalted butter, melted and cooled
09 - 1/2 cup whole milk
10 - 1 tsp vanilla extract

→ Add-ins

11 - 1 1/2 cups fresh or frozen blueberries
12 - Zest of 1 lemon, optional

# How To Make:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with butter or cooking spray.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, salt, baking powder, and baking soda until evenly distributed.
03 - In a separate bowl, whisk sourdough starter, eggs, melted butter, whole milk, and vanilla extract until completely smooth and emulsified.
04 - Pour wet mixture into dry ingredients. Gently fold together with a spatula just until combined—batter should remain slightly lumpy. Avoid overmixing to prevent tough muffins.
05 - Gently fold blueberries and lemon zest into batter until evenly distributed. If using frozen berries, add directly from freezer without thawing.
06 - Divide batter evenly among prepared muffin cups, filling each approximately 3/4 full. Use an ice cream scoop for consistent portioning.
07 - Bake at 375°F for 22 to 25 minutes until tops are golden brown and a wooden toothpick inserted into center comes out clean.
08 - Let muffins cool in pan for 5 minutes, then carefully transfer to a wire cooling rack. Allow to cool completely before serving.

# Expert Tips:

01 -
  • The sourdough adds an incredible depth of flavor that regular muffins just cant match
  • They stay moist for days unlike traditional recipes that dry out by afternoon
  • Perfect for using up starter discard so nothing goes to waste
02 -
  • Overmixing will make these tough so stop as soon as the flour disappears
  • Frozen berries work perfectly but toss them in a little flour first to prevent sinking
  • The starter amount can vary slightly without ruining the recipe
03 -
  • Room temperature ingredients blend more smoothly for better texture
  • Let the batter rest 10 minutes before baking for even taller muffins

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