Blueberry Sourdough Muffins

published Sep 20, 2021
Sourdough Muffins Recipe

Adding sourdough starter to your blueberry muffin batter is definitely a game-changer.


Prep15 minutes to 20 minutes

Cook18 minutes to 20 minutes

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multiple Sourdough blueberry muffins photographed from the top down.
Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

I’ve made a lot of blueberry muffins in my day, but until now I never thought to add sourdough starter to the batter. It’s a game-changer. For anyone who is looking for new ways to utilize their starter, add this recipe to your list. The muffins have a delicious (and subtle) sourdough flavor and look like they’re fresh from the bakery. The secret? Using both sourdough starter and baking soda to create a batter that bakes up with a beautiful, lofty dome.

Many muffin recipes warn to only fill the tins about 2/3 or 3/4 high because the batter could spill over while baking. Not these muffins. They can be filled almost all the way to the top because they grow sky-high. I sprinkled a bit of demerara sugar over the top before baking and it clung nicely to the batter and added great texture and crunch.

Enjoy with a cozy cup of coffee or a spot of tea. And, of course, you can’t go wrong with a hearty spread of soft butter melting perfectly over a split muffin, warm from the oven.

How to Make Sourdough Muffins

Sourdough blueberry muffins can be made using the “discard” as you maintain the starter, or it can be prepared using a fed starter. This is not your only leavening agent in the batter, as baking soda is required too. Once the batter has been made, either fresh or frozen blueberries can be folded in. The recipe works with both conventional and wild blueberries as well.

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

Sourdough Muffins Recipe

Adding sourdough starter to your blueberry muffin batter is definitely a game-changer.

Prep time 15 minutes to 20 minutes

Cook time 18 minutes to 20 minutes

Serves 12

Nutritional Info


  • 12

    muffin paper liners

  • 2 cups

    all-purpose flour

  • 1 teaspoon

    ground cinnamon

  • 1 teaspoon

    baking soda

  • 3/4 teaspoon

    kosher salt

  • 1/4 teaspoon

    ground nutmeg

  • 1 cup

    sourdough starter, discard or fed

  • 3/4 cup

    packed light brown sugar

  • 1/4 cup

    canola oil

  • 1/4 cup


  • 1

    large egg

  • 1 teaspoon

    vanilla extract

  • 2 cups

    (1 pint) fresh or frozen blueberries (do not thaw)

  • 2 tablespoons

    demerara or coarse sugar


  1. Arrange rack in the middle of the oven and heat the oven to 425°F. Line a standard 12-well muffin tin with paper liners.

  2. Place 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1/4 teaspoon ground nutmeg in a medium bowl and whisk to combine.

  3. Place 1 cup sourdough starter, 3/4 cup packed light brown sugar, 1/4 cup canola oil, 1/4 cup milk, 1 large egg, and 1 teaspoon vanilla extract in a large bowl and whisk to combine.

  4. Add the flour mixture to the sourdough mixture and fold until just combined. The mixture will be very thick and sticky. Add 2 cups blueberries and fold to combine.

  5. Divide the batter between the wells of the muffin tin (they will be very full). Sprinkle the tops with 2 tablespoons demerara sugar.

  6. Bake until the muffins are golden-brown, firm on top, and a tester inserted into the center of a muffin comes out clean, 18 to 20 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Recipe Notes

Storage: Leftovers can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 2 months.