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!

Keyword sourdough blueberry muffins

Prep Time 20

Cook Time 25

Servings

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 tablespoon 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 teaspoon 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.

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.

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.