This sourdough blueberry muffins recipe makes light, moist muffins bursting with fresh blueberries and a tangy twist—perfect for breakfast or snacks!

Homemade muffins are one of those things that never last long in my house, and these sourdough blueberry muffins recipe are no exception. They’re light, moist, and packed with fresh blueberries that burst with sweetness in every bite. I love how the sourdough starter adds just the right touch of tang, giving these muffins more depth than your average recipe. Best of all? They come together quickly, making them perfect for breakfast, brunch, or even an afternoon snack with a cup of tea.

Whether you’re looking for an easy way to use up extra starter or just craving a fruity bake, these sourdough blueberry muffins recipe will quickly become a family favorite.

Why You’ll Love This Recipe

Juicy Blueberry Bliss – Sweet, plump blueberries make these sourdough blueberry muffins recipe bright, flavorful, and totally irresistible.
Soft and Fluffy Texture – Thanks to the sourdough starter, whole milk, and a touch of butter, these muffins rise tall with tender, bakery-style domes.
Quick & Beginner-Friendly – Ready in under an hour with simple pantry staples. If you enjoy fruit-filled muffins, you’ll also love trying my sourdough strawberry muffins for a seasonal variation.

What You’ll Need

Flour – I like using organic all-purpose spelt flour, but regular all-purpose flour works perfectly too.
Granulated sugar – White or brown sugar both work; brown sugar will give a light caramel note.
Baking powder – Helps the muffins rise and stay fluffy.
Baking soda – Reacts with the sourdough starter to balance acidity and add lift.
Salt – A small pinch of unrefined sea salt enhances flavor.
Cinnamon – Adds cozy warmth that pairs beautifully with blueberries.
Sourdough starter – Use active starter that’s bubbly and recently fed.
Milk – Whole milk creates the richest, softest texture.
Butter – Unsalted and grass-fed when possible, softened to room temperature.
Egg – Just one large egg binds the batter together.
Vanilla extract – For depth and a hint of sweetness (real vanilla if you have it).
Blueberries – Fresh blueberries are best, but frozen works if you keep them unthawed.
Coarse sugar – Turbinado or demerara sugar makes a crunchy topping with a lovely sparkle.

Tools

a single muffin with scattered blueberries

Instructions

Preheat the oven – Set oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter/nonstick spray.
Prep the blueberries – Toss 1 ½ cups blueberries with 1 tbsp flour in a small bowl to prevent sinking. Set aside.
Mix dry ingredients – In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
Mix wet ingredients – In a medium bowl, whisk sourdough starter, milk, melted butter, egg, and vanilla until smooth (slight curdling is normal).
Combine – Add wet mixture to dry ingredients and gently stir until just combined. Do not overmix—small lumps are fine.
Fold in blueberries – Gently fold in the flour-coated blueberries. Batter will be thick and scoopable.
Fill muffin tin – Divide batter evenly into the 12 cups, filling to the top for a bakery-style dome. Press 2–3 extra blueberries on top of each.
Add topping – Mix coarse sugar and cinnamon in a small bowl. Sprinkle about ½ tsp over each muffin.
Bake – Bake 22–25 minutes until golden brown and a toothpick inserted in the center comes out clean (a few moist crumbs are fine). Rotate pan halfway for even baking.
Cool & serve – Cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or let cool completely for perfect presentation.

sourdough blueberry muffins on a muffin tin

FAQ

Yes, you can. Just note that using discard may give you muffins that are a little denser and more tangy since it doesn’t have as much yeast activity. The baking soda and baking powder will still give lift, but they won’t be as fluffy as with an active starter.

Absolutely! Use them straight from the freezer—no need to thaw. Just toss them in a spoonful of flour first so they don’t sink or bleed into the batter.

This usually happens if you skip coating them in flour or if your batter is too thin. Lightly dusting the berries with flour and keeping the batter thick helps them stay evenly distributed.

Yes! Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Just make sure your sourdough starter is also fed with gluten-free flour. The muffins will still be delicious, though the texture might be a little different.

Your starter should be bubbly, doubled in size, and able to pass the float test (a spoonful should float in water). Feeding it 4–6 hours before baking usually does the trick.

Yes, you can reduce the sugar to about 1/3 cup (65g) if you like your muffins less sweet. Just know that it may slightly change the browning and texture.

You can swap it with 2% milk or even plant-based options like almond or oat milk. Whole milk gives the richest flavor and softness, but substitutes work just fine.

This often happens if the starter wasn’t active enough, the batter was overmixed, or the blueberries added too much liquid (especially if frozen ones were thawed). Stick with bubbly starter, mix gently, and use unthawed frozen berries if not using fresh.

Of course! Lemon zest, chopped nuts, or even white chocolate chips all make great add-ins. Just don’t go over about 1½ cups of mix-ins total, or the batter may get too heavy.

Fill the muffin cups right up to the top, press a few extra blueberries onto each, and sprinkle with a cinnamon-sugar topping before baking. A hot oven (375°F/190°C) also helps them rise beautifully.

Tips

1. Active starter

For the best rise and flavor, use a bubbly, well-fed starter. If yours seems sluggish, feed it 4–6 hours before baking.

2. Even blueberry distribution

Fold the berries in gently to keep them whole. This prevents bursting and gives the muffins a juicy pop with a pretty swirl.

3. Tall muffinS

Fill the cups all the way to the top for bakery-style height. The sourdough and leavening will help them rise beautifully.

4. Storage

Keep muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Warm briefly before serving to refresh the texture.

Storage

Room Temperature: Store your sourdough blueberry muffins in an airtight container or resealable plastic bag at room temperature for up to 2 days. Line the container with a paper towel to absorb excess moisture and prevent sogginess. Ensure the muffins are completely cooled before storing to avoid condensation.

Refrigeration: For extended freshness, store muffins in an airtight container in the refrigerator for up to 1 week. Place a paper towel in the container to manage moisture. Note that refrigeration may slightly alter the texture, making them denser, so reheating is recommended before serving.

To freeze, wrap each cooled muffin tightly in plastic wrap or aluminum foil to prevent freezer burn, then place them in a freezer-safe resealable bag or airtight container. Freeze for up to 1 month for optimal flavor and texture.

From Room Temperature or Refrigerated:

Oven: Preheat the oven to 325°F (165°C). Place muffins on a baking sheet and warm for 5-7 minutes to restore their soft, fluffy texture.
Microwave: For a quick option, microwave a single muffin on a microwave-safe plate for 15-20 seconds. Cover with a damp paper towel to retain moisture.

From Frozen:

Thawing: Let muffins thaw at room temperature for 1-2 hours or overnight in the refrigerator.
Oven Reheating: After thawing, reheat in a 325°F (165°C) oven for 7-10 minutes. For a crisp top, unwrap and place directly on the oven rack for the last 2 minutes.
Microwave: Microwave a thawed muffin for 20-30 seconds or a frozen muffin for 45-60 seconds, checking to avoid overheating.

Sourdough Blueberry Muffins Recipe

This sourdough blueberry muffins recipe makes light, moist muffins bursting with fresh blueberries and a tangy twist—perfect for breakfast or snacks!

Prep Time 20

Cook Time 25

Serving Size 12

Equipment

Mixing bowls
Whisk
Wooden spoon & spatula
Ice cream scoop
Cooling rack
Measuring cups & spoons
Muffin tin
Kitchen scale

Ingredients

Dry Ingredients:

2 cups 240g all-purpose flour
1/2 cup 100g granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon for a warm, subtle spice

Wet Ingredients:

1 cup 240g active sourdough starter (100% hydration, fed and bubbly)
1/2 cup 120ml whole milk
1/3 cup 80ml melted unsalted butter (cooled slightly)
1 large egg room temperature
1 tsp vanilla extract

Mix-Ins:

1 1/2 cups 225g fresh blueberries (or frozen, unthawed)
1 tbsp all-purpose flour to coat the blueberries
Topping for amazing looks and texture:
2 tbsp coarse sugar like turbinado or demerara
1/2 tsp ground cinnamon
Optional: A few extra blueberries to press into the tops

Instructions

Preheat the oven – Set oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter/nonstick spray.
Prep the blueberries – Toss 1 ½ cups blueberries with 1 tbsp flour in a small bowl to prevent sinking. Set aside.
Mix dry ingredients – In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
Mix wet ingredients – In a medium bowl, whisk sourdough starter, milk, melted butter, egg, and vanilla until smooth (slight curdling is normal).
Combine – Add wet mixture to dry ingredients and gently stir until just combined. Do not overmix—small lumps are fine.
Fold in blueberries – Gently fold in the flour-coated blueberries. Batter will be thick and scoopable.
Fill muffin tin – Divide batter evenly into the 12 cups, filling to the top for a bakery-style dome. Press 2–3 extra blueberries on top of each.
Add topping – Mix coarse sugar and cinnamon in a small bowl. Sprinkle about ½ tsp over each muffin.
Bake – Bake 22–25 minutes until golden brown and a toothpick inserted in the center comes out clean (a few moist crumbs are fine). Rotate pan halfway for even baking.
Cool & serve – Cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or let cool completely for perfect presentation.

Notes

Tips

Active starter – For the best rise and flavor, use a bubbly, well-fed starter. If yours seems sluggish, feed it 4–6 hours before baking.
Even blueberry distribution – Fold the berries in gently to keep them whole. This prevents bursting and gives the muffins a juicy pop with a pretty swirl.
Tall muffins – Fill the cups all the way to the top for bakery-style height. The sourdough and leavening will help them rise beautifully.
Storage – Keep muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Warm briefly before serving to refresh the texture.

Storage

Short-Term Storage

Room Temperature: Store your sourdough blueberry muffins in an airtight container or resealable plastic bag at room temperature for up to 2 days. Line the container with a paper towel to absorb excess moisture and prevent sogginess. Ensure the muffins are completely cooled before storing to avoid condensation.

Long-Term Storage

Refrigeration: For extended freshness, store muffins in an airtight container in the refrigerator for up to 1 week. Place a paper towel in the container to manage moisture. Note that refrigeration may slightly alter the texture, making them denser, so reheating is recommended before serving.

Freezing

To freeze, wrap each cooled muffin tightly in plastic wrap or aluminum foil to prevent freezer burn, then place them in a freezer-safe resealable bag or airtight container. Freeze for up to 1 month for optimal flavor and texture.

Reheating

From Room Temperature or Refrigerated:
- Oven: Preheat the oven to 325°F (165°C). Place muffins on a baking sheet and warm for 5-7 minutes to restore their soft, fluffy texture.
- Microwave: For a quick option, microwave a single muffin on a microwave-safe plate for 15-20 seconds. Cover with a damp paper towel to retain moisture.
From Frozen:
- Thawing: Let muffins thaw at room temperature for 1-2 hours or overnight in the refrigerator.
- Oven Reheating: After thawing, reheat in a 325°F (165°C) oven for 7-10 minutes. For a crisp top, unwrap and place directly on the oven rack for the last 2 minutes.
- Microwave: Microwave a thawed muffin for 20-30 seconds or a frozen muffin for 45-60 seconds, checking to avoid overheating.

This article may contain affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. You can read the full disclosure policy.