Blueberry Sourdough Muffins

Sourdough blueberry muffins are absolutely scrumptious! They're so soft and tender, and bursting with juicy blueberries. Plus, the sourdough adds an extra depth of flavor that's just unbeatable. These tasty sourdough muffins are perfect for a quick and delicious breakfast or snack on the go.

Sourdough Blueberry Muffins

Streusel topping – ½ cup brown sugar (105 grams) – ¾ cup all-purpose flour (120 grams) – 6 tablespoons butter, softened – 2 teaspoons cinnamon Muffin Batter – 1-¾ cups all-purpose flour (210 grams) – 1-½ teaspoons baking powder – 1 teaspoon baking soda – ¾ teaspoon salt – 8 tablespoons (1 stick) butter, softened – 1 cup sugar (200 grams) – 2 eggs, room temperature – ½ cup sourdough starter discard – ¼ cup sour cream (60 grams) – zest of 1 lemon – 1-½ teaspoons vanilla extract – 1-½ cups fresh or frozen blueberries

Fresh blueberries are a total game-changer when baked into these sourdough discard muffins. This super easy recipe is perfect for using up any leftover sourdough discard from your active starter. No worries if you don't have one yet, we've got a full post on how to make your own Wild Yeast Sourdough Starter!

discard muffin recipe

–These fluffy sourdough discard muffins are bursting with a bold blueberry flavor! They're a perfect way to indulge in the blueberry season or whip up anytime. Plus, they're absolutely delicious for breakfast, brunch, or even as an afternoon snack!

Blueberry Muffins with Sourdough Discard

Whip up some delicious sourdough blueberry discard muffins in just one bowl and no time at all! Plus, the streusel topping adds that extra special touch.

Bakery Muffin Recipe with Sourdough

You can totally mix the batter 8-12 hours ahead of time and let it chill in the fridge before baking. The longer you let it ferment, the muffins will have this awesome tangy sourdough flavor.

Tips for Sourdough Muffins

Add 1-2 teaspoons of dried culinary lavender to the batter for a fun floral twist.– Add 1/2 teaspoon of almond extract to the batter and slivers of almonds to the streusel. – Fold in ½ cup of white chocolate chips or chunks to your batter.


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