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.
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 Shepherd’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.
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.
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Tools you may need:
Stand mixer or large bowl. I recommend a stand mixer if you are planning to long-ferment this recipe.
Muffin liners
Ice cream scoop
Measuring cups and spoons
FAQ
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.
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.
How To Make Sourdough Blueberry Muffins
Preheat the oven to 425 degrees.
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.
In a separate large bowl, whisk together melted butter, sugar, vanilla, and sourdough starter.
Lastly, incorporate one egg at a time.
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.
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.
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.
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
Ingredients
- 2 cups flour
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Is this supposed to be extremely thick batter! It was not something I could stir, I had to mix with my hands.
I saw where someone else said they had to spoon it out as it was very thick.
The batter was very thick. I went exactly by the recipe with no alternations. The muffins turned out fine. I’ve never put cinnamon in blueberry muffins before. Now I know why. I don’t like the cinnamon in there. Just a personal preference. The recipe was fine though. Thanks! Next time I’ll leave out the cinnamon.
These muffins are soo delicious!! I used Eincorn and the long fermentation method and they were such a hit with the family!! Thank you Lisa for a wonderful recipe and clear instructions!
My first recipe with my own sourdough starter. I used einkorn and it turned out pretty good! Yum.
great muffins not too sweet!
Great recipe, my toddler loves these. I use whatever fruit I have on hand.
This is my go-to recipe for muffins. We almost always use frozen berries. Sometimes I change it up and put frozen organic mixed berries. My daughter loves how it adds a little more tang to the flavor.
I don’t know if this was wise, but this is my first ever sourdough recipe. I have no idea what i am doing, LOL. Anyway, i made my started, followed your recipe and instructions to a tea, it worked out BEAUTIFULLLY, I AM SO HAPPY!
These blueberry muffins are my first recipe with the started, and half way through, i realized, i am suppose to use “discard”, so we will see if that was a bad thing or not, LOL.
I noticed when spooning them out, the batter was really really thick, is that normal. I am not use to working with sourdough anything, never ever. Been too scared.
I have 6 kids, been married since i was 19, and have mastered normal white bread in 2020, but this is a whole new learning curve. I admire you, love your way of life, love how you want the best for your family, i strive to do the same, i am just late to the game, better late then never, i guess. Love your videos, so proud of you. Blessings from Cananda
I long fermented them and they were amazing. Everyone in the house loved them. Not dry at all.
So good!
Long-fermented per recipe, added 1/2c. Buttermilk and did 1/4c butter 1/4c coconut oil. Comes out perfect every time ❤️