These made-from-scratch fluffy sourdough blueberry muffins are tender, moist, and a great way to use your leftover sourdough starter. Each bite is filled with blueberry flavor and is topped with a sweet, buttery streusel topping.
Blueberry muffins are a family favorite around here! Since I had some leftover sourdough bread starter, I thought it would be a delicious way to try something new by adding it to my muffin batter! These are great for breakfast, dessert, or afternoon snacks. Plus they freeze well, so prepping is a breeze.
If you have leftover blueberries, make a batch of cream cheese filled blueberry lemon bread. It’s delicious and an easy brunch recipe. We also love making blueberry French toast casserole. As far as desserts go, I recommend blueberry lemon blondies, and the cute little lemon blueberry bites.
What do I Need for this Recipe?
- Muffin Ingredients:
- flour – we used all-purpose.
- salt – deepens flavors.
- baking powder – check the expiration date, because this helps the muffins to rise.
- sourdough bread starter – adds a hint of sourdough flavor and gives a great texture, but does not help the muffins to rise.
- eggs – we used large.
- salted butter– once it’s melted, allow it to cool before adding it to the batter.
- sugar – granulated white sugar is what we used.
- vanilla extract – adds a subtle hint of vanilla.
- milk – we used whole milk, but 2% will work too.
- blueberries – wild blueberries are the sweetest and we love using these fresh when they are in season.
- Streusel Topping:
- flour – we used all-purpose.
- baking powder – makes the top nice and fluffy.
- sugars – you’ll need white and light brown sugar. Be sure to pack the brown sugar when measuring.
- salted butter – adds a rich buttery flavor.
- heavy whipping cream – can also use milk in its place.
This sourdough blueberry muffin recipe has a delicious streusel topping so garnishes aren’t really needed. However, they do taste well with a little maple syrup or a simple glaze.
Stand mixer – you can use an electric mixer or a whisk to make the batter. Just be careful not to over-mix.
Variations and Substitutions:
- Regular blueberry muffins – Instead of using the active sourdough starter, use 2 cups of flour and ½ cup of milk.
- Frozen blueberries – add the frozen berries directly to the batter from the freezer in place of fresh ones.
- Frosting – don’t want a streusel topping? Add a thin layer of blueberry buttercream frosting, or lemon buttercream.
- Gluten-Free – the sourdough starter is made with whole wheat flour. However, if you want to make it gluten-free, just swap that for gluten-free whole-grain flour and that’s the only ingredient that needs swapping.
PREP: Line the muffin tin with liners or grease with non-stick cooking spray. Preheat the oven to 425 degrees.
Step 1: In a large bowl, whisk sourdough starter, eggs, melted butter, sugar, vanilla, and milk together. Remove a tablespoon of flour from the ½ cup and add it to a medium bowl with the blueberries. Stir to coat.
Step 2: Sift the flour, salt, and baking powder together.
Step 3: Mix the sourdough mixture with the wet ingredients.
Step 4: Fold blueberries into the muffin batter using a spatula or wooden spoon.
Pro Tip: Do not over-mix the batter. Combine the ingredients just until they are incorporated to prevent them from getting tough.
Step 5: Divide the batter between the paper liners.
Step 6: Mix the flour, baking powder, and sugars together.
Step 7: Use a fork or pastry blender to cut the butter into the flour mixture so crumbs form. Pour in the heavy cream and stir to make larger clumps.
Step 8: Sprinkle the crumb topping on each muffin. Add a few more blueberries if desired.
Step 9: Baked for 6-7 minutes in the preheated oven, then turn the oven down to 350 degrees and bake for another 18-20 minutes.
SERVE: Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.
- Avoid over-mixing. This will yield dense muffins instead of tender and fluffy ones.
- Tossing the berries in flour keeps them from sinking to the bottom.
- If the topping gets too dark and the muffins still aren’t fully cooked, cover them with aluminum foil.
Did you know that metalware interferes with the process of making a sourdough starter? You should always use glass or ceramic bowls and plastic or wooden utensils when making it.
A sourdough starter is a fermented dough made of flour and water that is used to leaven bread dough. It is made by combining flour and water and allowing the mixture to sit at room temperature, which allows wild yeasts and bacteria in the environment to colonize and feed on the mixture. These microorganisms, along with those naturally present in the flour, produce lactic acid and acetic acid, which give sourdough its distinct sour flavor and aroma.
Keep the muffins in an airtight container for 2-3 days in the refrigerator or wrap them in plastic wrap and place them in a freezer bag to freeze for up to 1 month.
More Fluffy & Delicious Muffin Recipes
Sourdough Blueberry Muffins
- 1 cup all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 cup sourdough starter
- 2 large eggs
- ¼ cup salted butter melted and cooled
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1 cup fresh blueberries rinsed and dried
- ½ cup all-purpose flour
- ½ tablespoon baking powder
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- ¼ cup salted butter
- 1 tablespoon heavy whipping cream or milk
- Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
- In a large mixing bowl, beat or whisk together sourdough starter, eggs, the melted butter, sugar, vanilla extract, and milk.
- Take 1 tablespoon out of the ½ cup of flour and mix it with the blueberries.
- Sift together flour, salt and baking powder in a small bowl and set aside.
- Mix dry ingredients into the wet ingredients and stir gently, just until combined. Do not overmix.
- Gently fold the blueberries into the muffin batter.
- Divide batter between the 12 muffin cups in the prepared pan.
- Mix together flour, baking powder, sugar, and brown sugar.
- Use a pastry blender or a fork to cut the butter into the flour mixture to form small crumbs.
- Add heavy cream and stir to combine into larger clumps.
- Sprinkle the streusel topping over the tops of the muffins. Add a few blueberries to the top of the streusel if you’d like.
- Bake for 6-7 minutes at 425°F and then turn the oven down to 350°F and bake an additional 18-20 minutes until a toothpick inserted in the center of the muffins comes out clean and the tops are golden brown.
- Cool muffins in the pan for about 5 minutes and then move them to a cooling rack to finish cooling.
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