12 Delicious Sourdough Blueberry Muffins Recipes

Baking up a batch of sourdough blueberry muffins is like capturing the essence of summer in every bite. Whether you’re a seasoned sourdough enthusiast or new to the game, these 12 recipes promise to deliver moist, tangy, and utterly delicious muffins that’ll have your kitchen smelling like a cozy bakery. Perfect for breakfast or a sweet snack, let’s dive into these irresistible creations that are sure to become your new favorites!

Classic Sourdough Blueberry Muffins

Craving something sweet yet tangy for your weekend brunch? These classic sourdough blueberry muffins are just what you need, combining the rustic charm of sourdough with juicy blueberries for a perfect treat.

Ingredients

• Flour – 1 ½ cups
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Sourdough starter – ½ cup
• Milk – ½ cup
• Egg – 1
• Butter – ¼ cup, melted
• Blueberries – 1 cup

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix sourdough starter, milk, egg, and melted butter until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to tough muffins.
5. Carefully fold in the blueberries. Tip: Tossing blueberries in a little flour helps prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Vibrant with bursts of blueberry in every bite, these muffins boast a tender crumb and a slight tang from the sourdough. Enjoy them warm with a dab of butter or as a delightful addition to your morning coffee routine.

Vegan Sourdough Blueberry Muffins

Craving something sweet, healthy, and easy to whip up? These vegan sourdough blueberry muffins are your go-to. They’re fluffy, packed with juicy blueberries, and have that slight tang from the sourdough starter.

Ingredients

• Flour – 1 ½ cups
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Sourdough starter – ½ cup
• Almond milk – ½ cup
• Vegetable oil – ⅓ cup
• Blueberries – 1 cup

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the sourdough starter, almond milk, and vegetable oil to the dry ingredients. Mix until just combined. Tip: Overmixing leads to dense muffins.
4. Gently fold in the blueberries. Tip: Toss blueberries in a bit of flour to prevent them from sinking to the bottom.
5. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

You’ll love the tender crumb and bursts of blueberry in every bite. Try serving them warm with a dollop of vegan butter for an extra indulgent treat.

Gluten-Free Sourdough Blueberry Muffins

Did you know that gluten-free baking doesn’t have to be complicated or bland? These sourdough blueberry muffins are proof—fluffy, tangy, and bursting with juicy berries, they’re a game-changer for your morning routine.

Ingredients

• Gluten-free flour – 1 ½ cups
• Sugar – ¾ cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Eggs – 2
• Milk – ½ cup
• Butter (melted) – ⅓ cup
• Gluten-free sourdough starter – ½ cup
• Blueberries – 1 cup

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
3. In another bowl, beat the eggs, then mix in the milk, melted butter, and sourdough starter until smooth. Tip: Ensure your sourdough starter is active for the best rise.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to dense muffins.
5. Carefully fold in the blueberries. Tip: Toss the blueberries in a bit of flour to prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Moist and tender with a slight tang from the sourdough, these muffins are perfect as is or warmed with a pat of butter. For an extra treat, drizzle them with a simple glaze made from powdered sugar and lemon juice.

Sourdough Blueberry Muffins with Lemon Glaze

Alright, you’re in for a treat with these sourdough blueberry muffins topped with a zesty lemon glaze. They’re the perfect blend of tangy and sweet, and guess what? They’re surprisingly easy to whip up.

Ingredients

• Sourdough starter – 1 cup
• Flour – 1 ½ cups
• Sugar – ¾ cup
• Eggs – 2
• Butter – ½ cup, melted
• Blueberries – 1 cup
• Lemon juice – 2 tbsp
• Powdered sugar – 1 cup

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix the sourdough starter, flour, and sugar until just combined. Tip: Don’t overmix to keep the muffins tender.
3. Beat in the eggs one at a time, then stir in the melted butter.
4. Gently fold in the blueberries. Tip: Toss them in a bit of flour to prevent sinking.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 20-25 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
7. While the muffins cool, whisk together the lemon juice and powdered sugar for the glaze.
8. Drizzle the glaze over the cooled muffins.

Crumbly on the outside, moist on the inside, these muffins are a burst of berry goodness with every bite. Serve them warm with a dollop of whipped cream for an extra indulgent treat.

Whole Wheat Sourdough Blueberry Muffins

So, you’re looking to whip up something delicious and wholesome for breakfast or a snack? These whole wheat sourdough blueberry muffins are just the ticket, combining the tangy depth of sourdough with the sweet burst of blueberries.

Ingredients

• Whole wheat flour – 1 ½ cups
• Sourdough starter – 1 cup
• Blueberries – 1 cup
• Honey – ½ cup
• Egg – 1
• Baking soda – 1 tsp
• Salt – ½ tsp
• Butter – ¼ cup, melted

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix the whole wheat flour, baking soda, and salt.
3. Add the sourdough starter, honey, melted butter, and egg to the dry ingredients. Stir until just combined. Tip: Overmixing can lead to dense muffins, so mix until the ingredients are barely incorporated.
4. Gently fold in the blueberries. Tip: Tossing the blueberries in a bit of flour before adding them can prevent them from sinking to the bottom.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 20 minutes to avoid overbaking.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

How delightful are these muffins? The whole wheat gives them a hearty texture, while the sourdough adds a subtle tang that pairs perfectly with the juicy blueberries. Try serving them warm with a dab of butter or a drizzle of honey for an extra treat.

Sourdough Blueberry Muffins with Cinnamon Streusel

Mornings just got better with these sourdough blueberry muffins topped with a crunchy cinnamon streusel. You’ll love how the tangy sourdough complements the sweet blueberries, and that streusel? It’s the perfect finish.

Ingredients

• Flour – 1 cup
• Sugar – ½ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Sourdough starter – ½ cup
• Milk – ½ cup
• Egg – 1
• Butter – ¼ cup, melted
• Blueberries – 1 cup
• Cinnamon – 1 tsp
• Brown sugar – ¼ cup

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix sourdough starter, milk, egg, and melted butter until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to tough muffins.
5. Carefully fold in blueberries.
6. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
7. In a small bowl, mix cinnamon and brown sugar for the streusel. Sprinkle over each muffin. Tip: For extra crunch, press the streusel lightly into the batter.
8. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Tip: Rotate the pan halfway through for even baking.
9. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Absolutely delightful, these muffins boast a moist crumb and bursts of juicy blueberries. Serve them warm with a dab of butter for an extra indulgent breakfast.

Low-Sugar Sourdough Blueberry Muffins

Craving something sweet but trying to keep the sugar in check? These low-sugar sourdough blueberry muffins are your answer. They’re tangy, slightly sweet, and packed with juicy blueberries for a guilt-free treat.

Ingredients

• Sourdough starter – 1 cup
• Flour – 1 ½ cups
• Blueberries – 1 cup
• Egg – 1
• Milk – ½ cup
• Butter – ¼ cup, melted
• Honey – 2 tbsp
• Baking soda – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix the sourdough starter, flour, baking soda, and salt until just combined. Tip: Don’t overmix to keep the muffins tender.
3. In another bowl, whisk together the egg, milk, melted butter, and honey.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: A few lumps are okay; they’ll disappear during baking.
5. Gently fold in the blueberries to distribute them evenly without crushing.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full. Tip: Use an ice cream scoop for even portions.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Vibrant with bursts of blueberry in every bite, these muffins have a delightful tang from the sourdough. Serve them warm with a dab of butter or enjoy them as is for a satisfying snack.

Sourdough Blueberry Muffins with Almond Flour

These sourdough blueberry muffins with almond flour are the perfect way to start your day or enjoy as a midday snack. They’re fluffy, slightly tangy from the sourdough, and packed with juicy blueberries.

Ingredients

• Sourdough starter – 1 cup
• Almond flour – 2 cups
• Blueberries – 1 cup
• Eggs – 2
• Honey – ¼ cup
• Baking soda – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, mix the sourdough starter, almond flour, eggs, honey, baking soda, and salt until just combined. Tip: Don’t overmix to keep the muffins light.
3. Gently fold in the blueberries. Tip: Toss the blueberries in a little almond flour to prevent them from sinking to the bottom.
4. Divide the batter evenly among the muffin cups, filling each about ¾ full.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
6. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Golden on the outside and tender inside, these muffins have a delightful contrast of textures. Serve them warm with a dollop of almond butter for an extra nutty flavor.

Sourdough Blueberry Muffins with Coconut Sugar

Mornings just got better with these sourdough blueberry muffins, sweetened naturally with coconut sugar. They’re the perfect blend of tangy and sweet, with a tender crumb that’ll have you reaching for seconds.

Ingredients

• Sourdough starter – 1 cup
• Flour – 1 ½ cups
• Coconut sugar – ¾ cup
• Blueberries – 1 cup
• Egg – 1
• Milk – ½ cup
• Butter – ¼ cup, melted
• Baking soda – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix the sourdough starter, flour, coconut sugar, baking soda, and salt until just combined. Tip: Don’t overmix to keep the muffins tender.
3. Add the egg, milk, and melted butter to the bowl, stirring until the batter is smooth.
4. Gently fold in the blueberries. Tip: Tossing them in a bit of flour first helps prevent sinking.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Now, these muffins boast a delightful contrast between the juicy blueberries and the crisp, sugary tops. Try serving them warm with a dollop of whipped cream for an extra treat.

Sourdough Blueberry Muffins with Yogurt

Kickstart your morning with these sourdough blueberry muffins that blend the tangy depth of sourdough with the sweet burst of blueberries, all softened by creamy yogurt. Perfect for using up that sourdough discard, they’re a breeze to whip up and even better to eat.

Ingredients

• Flour – 1 ½ cups
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Sourdough starter – ½ cup
• Yogurt – ½ cup
• Egg – 1
• Butter – ¼ cup, melted
• Blueberries – 1 cup

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix sourdough starter, yogurt, egg, and melted butter until smooth. Tip: Ensure all wet ingredients are at room temperature for even mixing.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to tough muffins, so stop when you no longer see dry flour.
5. Carefully fold in the blueberries. Tip: Toss blueberries in a bit of flour to prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Moist and tender with a slight chew from the sourdough, these muffins are a delightful contrast of flavors. Serve them warm with a dollop of yogurt or a drizzle of honey for an extra treat.

Sourdough Blueberry Muffins with Honey

Anyone who’s ever had a sourdough starter knows the joy of finding new ways to use it beyond bread. These sourdough blueberry muffins with honey are a perfect way to put that starter to work, offering a tangy twist on a classic treat.

Ingredients

• Sourdough starter – 1 cup
• Flour – 1 ½ cups
• Sugar – ½ cup
• Honey – ¼ cup
• Egg – 1
• Milk – ½ cup
• Butter – ¼ cup, melted
• Blueberries – 1 cup
• Baking soda – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix the sourdough starter, flour, sugar, honey, egg, milk, and melted butter until just combined. Tip: Don’t overmix to keep the muffins tender.
3. Gently fold in the blueberries. Tip: Tossing the blueberries in a little flour before adding helps prevent them from sinking to the bottom.
4. Add the baking soda and salt, stirring lightly to incorporate. Tip: This is when your batter should look slightly bubbly, thanks to the sourdough.
5. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
6. Bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean.

Warm from the oven, these muffins boast a delightful contrast between the crispy top and moist, fluffy interior. The honey adds a subtle sweetness that pairs beautifully with the tart blueberries, making them perfect for a cozy breakfast or an afternoon snack with tea.

Sourdough Blueberry Muffins with Oats

Delight in the perfect blend of tangy and sweet with these sourdough blueberry muffins, a twist on the classic that’s sure to brighten your morning. You’ll love the hearty addition of oats for a satisfying texture.

Ingredients

• Sourdough starter – 1 cup
• Flour – 1 ½ cups
• Sugar – ¾ cup
• Eggs – 2
• Milk – ½ cup
• Butter – ½ cup, melted
• Blueberries – 1 cup
• Oats – ½ cup
• Baking soda – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix the sourdough starter, flour, sugar, eggs, milk, and melted butter until just combined.
3. Gently fold in the blueberries and oats to avoid crushing the berries.
4. Sprinkle the baking soda and salt over the batter and stir lightly to incorporate.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Best enjoyed warm, these muffins boast a moist crumb and bursts of juicy blueberries. Try them with a dollop of whipped cream for an extra indulgent treat.

Conclusion

Lovingly curated, these 12 sourdough blueberry muffin recipes offer a treasure trove of flavors for every home cook. Whether you’re a sourdough enthusiast or a baking novice, there’s a recipe here to inspire your next kitchen adventure. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!