Easy Sourdough Blueberry Muffins (no refined sugar)
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These sourdough blueberry muffins are one of my favorite ways to use up extra sourdough starter. They’re incredibly soft, perfectly fluffy, and bursting with sweet blueberries in every bite. Whether you’re using sourdough discard straight from the refrigerator or an active bubbly starter, this recipe turns out delicious every time.
They’re simple enough for busy weekday mornings but special enough to serve for brunch. Best of all, everything comes together in one bowl with pantry staples you probably already have on hand.
If you’re building your sourdough basics collection, this is a recipe you’ll find yourself making again and again.
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Why You’ll Love These Sourdough Blueberry Muffins
- Great way to use sourdough discard
- Soft and fluffy texture
- Easy one-bowl recipe
- Ready in about 30 minutes
- Freezes beautifully
- Perfect for breakfast, snacks, or lunchboxes
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What Does Sourdough Do in Muffins?
Unlike sourdough bread, this recipe relies on baking powder for most of its rise. The sourdough starter adds moisture, tenderness, and a subtle depth of flavor without making the muffins taste overly sour.
You can use either active sourdough starter or sourdough discard in this recipe.
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Ingredients
- milk
- sourdough starter (discard or active)
- maple syrup
- olive or avocado oil
- vanilla extract
- egg
- baking powder
- baking soda
- salt
- cups all purpose flour
- frozen blueberries (do not thaw)
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Equipment You’ll Need
- Medium Mixing Bowl
- Whisk
- Muffin Pan (regular or mini)
- Muffin liners (only needed if not using a silicone pan)
We love using silicone muffin pans because they are non-toxic, easy to clean, and the muffins come out easily without sticking and no baking papers needed!
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How to Make Sourdough Blueberry Muffins
Step 1
Preheat your oven to 375°F. Line a 12-cup muffin pan with liners or lightly grease it. If you are using silicone, you don’t need to line or grease.
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Step 2
In a large bowl, whisk together wet ingredients:
- milk
- sourdough starter (discard or active)
- maple syrup
- olive or avocado oil
- vanilla extract
- egg
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Step 3
Add dry ingredients:
- baking powder
- baking soda
- salt
- flour
Mix until just combined.
Avoid overmixing. A few small lumps are perfectly fine.
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Step 4
Gently fold the blueberries into the batter.
If using frozen blueberries, do not thaw them first.
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Step 5
Divide the batter evenly between the muffin cups, filling each about ¾ full. Optional to put additional berries on top.
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Step 6
For regular sized muffins, bake for 20–24 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Over-baking can result in a dry muffin.
For mini muffins, bake for 18-20 minutes.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a cooling rack.
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Tips for the Best Blueberry Muffins
- Don’t overmix the batter.
- Toss fresh blueberries with a tablespoon of flour before folding them in to help prevent sinking.
- Use room-temperature ingredients for the fluffiest texture.
- Sprinkle coarse sugar on top before baking for bakery-style muffins.
- Frozen blueberries work wonderfully—just fold them in while still frozen.
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Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week.
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Can You Freeze Sourdough Blueberry Muffins?
Absolutely.
Let the muffins cool completely before placing them in a freezer-safe bag or container.
Freeze for up to 3 months.
To serve, thaw at room temperature or warm in the microwave for about 20–30 seconds.
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Variations
Lemon Blueberry
Add the zest of one lemon and 1 tablespoon of lemon juice.
Cinnamon Crumble
Top with streusel before baking.
- ¼ cup flour
- 2 tablespoons brown sugar
- 2 tablespoons cold butter
- Pinch of cinnamon
(mix together and add to the top before baking)
Mixed Berry
Replace half of the blueberries with raspberries or blackberries.
Whole Wheat
Replace up to half of the all-purpose flour with whole wheat flour for a heartier muffin.
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Recipe Tips
Because baking powder provides the lift, your starter doesn’t need to be freshly fed.
Try not to over-bake as this can lead to dry muffins. Bake until the edges/tops are just golden.
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Frequently Asked Questions
Can I use sourdough discard?
Yes! This recipe works perfectly with either sourdough discard or active starter.
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Can I use frozen blueberries?
Yes. There’s no need to thaw them first.
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Why are my muffins dense?
Overmixing is the most common cause. Stir only until the flour disappears.
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Can I make mini muffins?
Yes. Bake mini muffins for about 15-18 minutes.
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Can I make these ahead of time?
Yes. These muffins stay moist and also freeze very well.
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More Sourdough Recipes You’ll Love
Be sure to check out these other beginner-friendly sourdough recipes:
- Sourdough Starter for Beginners
- How to Feed a Sourdough Starter
- How to Store a Sourdough Starter
- Active Sourdough Starter vs. Sourdough Discard
- Sourdough Hamburger Buns
- Sourdough Snickerdoodle Cookies
- Sourdough Dutch Baby
- Easy Sourdough Pancakes
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Final Thoughts
If you’re looking for an easy way to use extra sourdough starter, these sourdough blueberry muffins are hard to beat. They’re tender, fluffy, packed with juicy berries, and come together quickly with simple ingredients. Whether you’re baking for breakfast, meal prep, or an afternoon snack, this recipe is one your family will reach for again and again.
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Sourdough Blueberry Muffins
Ingredients
Equipment
Method
- Preheat oven to 375°F.
- Whisk together the wet ingredients.
- Stir in the dry ingredients until just combined.
- Fold in blueberries.
- Fill muffin cups ¾ full.
- Bake 20–24 minutes.
- Cool for 5 minutes before serving.
Nutrition
Notes
- Use fresh or frozen blueberries.
- Do not overmix the batter.
- Store at room temperature for up to 3 days.
- Freeze for up to 3 months.
