Sourdough Blueberry Muffins

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I can’t stop with these Sourdough Blueberry Muffins. They’re a little crisp on the outside and so fluffy on the inside, they remind me of cake!

I’ve been using my sourdough starter to make all my breads and pastries because it doesn’t spike my blood sugar. I was diagnosed with prediabetes during pregnancy and ever since, I monitor my blood sugar daily to make sure the levels are where they’re supposed to be. Sourdough has been a blessing for me, because now I can eat pasta, cakes, breads in moderation.

Is Sourdough Healthier?

The term ‘healthy’ has really gotten under my skin lately because it’s SO subjective. What’s healthy for others, may not be healthy for you, and vice versa. I would label sourdough as more nutrient dense. The fermentation helps unlock all the B vitamins in the bread, which help with energy metabolism.

If you’re new to the sourdough game, I have a whole highlight of tried and true sourdough recipes (with links!) on my Instagram. This link is for the video tutorial I used to get my sourdough starter going.

Keep in mind that you can only use your sourdough discard a few days after you’ve started it – it needs time to ferment!

How to Make Blueberry Muffins with Real Blueberries

I love this recipe because you need to make it ahead of time! I usually make it the evening before and have them ready to bake in the morning. They need a good 8-12 hours in the fridge so they can properly ferment. I don’t recommend leaving them in the fridge longer than 24hrs. To make these sourdough blueberry muffins, you’ll need

• Sugar
• A lemon
• AP Flour
• Baking Powder
• Salt
• Melted Butter
• Sourdough Discard
• Eggs
• Sour Cream
• Vanilla and
• Blueberries

All your ingredients should be room temp so that they mix properly. I usually put my ingredients out after dinner, then make a batch of these right before bed.

Do I Need to Use Sourdough Starter?

I have not tried this recipe without the starter. I’m really all for the fermenting of my grains, which is why I bake with sourdough. But if you don’t have a starter, substituting the sourdough starter for buttermilk should work. I have not tried this method though so drop a comment below if you do!

Print Recipe

Sourdough Blueberry Muffins

Blueberry muffins baked to perfection with sourdough discard.

Prep Time10 mins

Cook Time22 mins

Course: Breakfast, Snack, Sweet Treats

Keyword: blueberry, muffin, muffins, pastries, pastry, sourdough

Servings: 12 muffins

Equipment

• Muffin Pan
• Silicone Spatula

Ingredients

For the Dry Ingredients

• 3/4 Cup Cane Sugar white sugar will do fine too
• Zest of a lemon
• 240 grams All Purpose Flour
• 1 Tbsp Baking Powder
• 1 Tbsp Cornstarch helps create that crumbly cake like texture in the middle
• ½ tsp Salt

For the Wet Ingredients

• 113 grams Butter, melted and cooled I used Costco Brand Grass Fed Salted Butter - I prefer salted butter in my baked goods but unsalted works too
• 113 grams Sourdough Discard at room temp
• 180 grams Sour Cream at room temp
• 2 Eggs at room temp
• 1 tbsp Vanilla
• 1 tbsp Lemon Juice Fresh if you have access to it
• 1 ½ Cup Blueberries

Instructions

Prep

• Mix the dry ingredients together in a large bowl. In a seperate small bowl, mix the wet ingredients together.
• Gently fold the wet ingredients, into the dry ingredients with a silicone spatla. Then fold in the blueberries. Careful not to overmix the batter or your muffins will be tough!
• Cover and refridgerate overnight.

Bake Day

• Preheat oven to 450°F. Grease a muffin pan with butter or oil. Remove the muffin batter from the fridge.
• Scoop the batter into the muffin pan in even mounds.
• Bake for 12 minutes, then reduce heat to 350°F and bake for another 10-12 minutes. Don't worry if the muffins look a little brown - they'll be a little crisp on the outside and super fluffy inside, I promise.
• Allow to cool before enjoying with a giant glass of milk or coffee. Store in an airtight container in the fridge for up to a week.