Sourdough Blueberry Muffins (Printable Version)

Moist, tangy muffins filled with fresh blueberries and subtle sourdough flavor, perfect for any time snack.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 teaspoon salt
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon 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 teaspoon vanilla extract

→ Add-ins

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

# Directions:

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 flour, granulated sugar, salt, baking powder, and baking soda until uniformly blended.
03 - In a separate bowl, whisk sourdough starter, eggs, melted butter, whole milk, and vanilla extract until smooth and fully incorporated.
04 - Pour wet mixture into dry ingredients. Fold gently with a spatula just until combined—batter should remain slightly lumpy. Do not overmix.
05 - Gently fold blueberries and lemon zest (if using) into batter, taking care not to crush the berries.
06 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 22 to 25 minutes until tops are golden brown and a wooden toothpick inserted into the center comes out clean.
08 - Let muffins cool in pan for 5 minutes, then transfer to wire rack to cool completely before serving.

# Expert Hints:

01 -
  • The tangy sourdough depth balances the sweet blueberries like they were always meant to be together
  • These muffins stay incredibly moist for days unlike the dry crumbly ones from coffee shop chains
  • Using sourdough starter means youre adding flavor while reducing waste at the same time
02 -
  • Overmixing is the number one way to ruin a good muffin so stop folding as soon as the flour disappears
  • Frozen blueberries can turn your batter purple streaks are beautiful but purple batter means they broke too soon
  • Letting melted butter cool slightly prevents scrambling your eggs before they even hit the oven
03 -
  • Room temperature ingredients blend more easily so set everything out about thirty minutes before baking
  • Use an ice cream scoop to fill muffin cups evenly and cleanly every single time

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