sourdough blueberry muffins
When life gives you leftover sourdough starter, don’t toss it! Use it to make these tastier-than-ever Sourdough Blueberry Muffins, a.k.a. legitimately my new favorite blueberry muffin made from scratch. Perfectly soft, sweet, tender and moist, these taste just like a bakery blueberry muffin but you can have them fresh from the oven in your home in less than an hour. BOOM. This recipe is part of a month-long series I’m working on featuring recipes that use leftover sourdough starter. For a refresher on all things sourdough, head to this post!
Sourdough Blueberry Muffins = The Best Blueberry Muffins
Hear me out, friends: I am writing today to tell you that these are the best blueberry muffins I’ve ever made. And they’re made with sourdough starter, whaaaat? ‘Tis true. This recipe is perfect for using up that leftover stuff from the jar that you don’t want to throw away. Every bite of these muffins is soft, moist, tender and full of blueberry flavor with a hint of crunch from a demerara sugar topping.
If you’re as much of a fan as I am of soft but dense muffins, muffins that hold their shape but don’t crumble when you bite into them, muffins that are bursting with fresh berries, muffins with that ever-so-crisp edge at the top but the tenderest centers, these muffins + you = MFEO. These are just facts.
OK But Do These Sourdough Blueberry Muffins Actually Taste Like Sourdough?
No. No, they do not. In fact, the starter is not intended to be used in this recipe for the flavor — it’s simply a way to not have your excess sourdough starter go to waste. It also lends extra moisture to the muffins. But all in all? You’d never know these muffins were made with sourdough starter if no one told you. They 100% taste like a normal (but DREAMY) blueberry muffin that you can eat for breakfast, second breakfast, lunchtime treat, afternoon snack, pre-dinner snack, post-dinner snack, snack-that’s-perfect-for-enjoying-while-watching-The-Bachelor-finale and so on.
Now I Just Really Want a Blueberry Muffin. One Problem — I Don’t Have Sourdough Starter.
No worries if you don’t have a sourdough starter lying around ready to bake with! Let me introduce you then to my Blueberry Lemon Muffin Bread, which is essentially a blueberry muffin in loaf pan form with a kiss of lemon. It’s also very, very, very good. Very.
OK Back to the Sourdough Blueberry Muffins Though! What Else Should I Know?
Ah, yes, let’s talk tips on baking the best muffins!
- Don’t overmix the batter. This is a cardinal rule for all muffin-dom, and it’s important to keep muffins from becoming tough once baked. Mix the ingredients until they’re just–and I mean just–combined, and you’ll get muffins so soft and fluffy, you’ll want to use them as a pillow.
- You’ll notice that this recipe uses almond flour. My favorite is Bob’s Red Mill almond flour, but you can use any variety! See the Notes section of the recipe for tips on swaps, if need be.
- I love to top muffins and quick breads with demerara sugar for extra crunch and sweetness, but you can leave it out or swap it for coarse sparkling sugar (which makes the tops extra-pretty, too).
On that note, I leave you to these soft, moist, tender, flavorful, totally life-changing blueberry muffins. ENJOY.Print
Sourdough Blueberry Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
These soft, tender, moist and flavorful sourdough blueberry muffins use up that leftover sourdough starter so it doesn’t go to waste!
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 3/4 cup sourdough starter, ripe or discard
- 1/2 cup maple syrup or honey
- 1/3 cup milk
- 1/4 cup vegetable oil or melted butter
- 1 egg
- 2 cups fresh or frozen blueberries
- Demerara sugar, for topping (optional)
- Heat oven to 425°F. Line 12 standard muffin cups with paper baking cups.
- In a large bowl, whisk all-purpose flour, almond flour, baking soda, cinnamon and salt until well combined. In a separate medium bowl, whisk starter, maple syrup, milk, vegetable oil and egg until well combined. Whisk wet ingredients into dry ingredients until just combined. Carefully fold in blueberries.
- Spoon batter evenly into baking cups (they will be about 3/4 full). Sprinkle tops of muffins with demerara sugar, if desired.
- Bake muffins 25 to 30 minutes or until golden brown, domed and a toothpick inserted in the center comes out clean. Cool muffins 5 minutes in pan, then carefully transfer muffins to a cooling rack to cool completely.
- Recipe adapted from King Arthur Flour.
- Don’t be tempted to use just all-purpose flour for this recipe; the combination of flour and almond flour is what gives these muffins their softness and light texture. If you can’t use almond flour, use 1 1/2 cups all-purpose flour and 1/2 cup fine cornmeal.
- You can use leftover sourdough starter that’s fed or unfed–totally up to you! The flavor of the starter doesn’t really come through in the muffins, so the point is really to use up starter that you don’t want to toss!
- The demerara sugar adds extra crunch and sweetness–feel free to use it or leave it out. You can also use coarse sparkling sugar if desired.
Keywords: sourdough muffins, almond flour blueberry muffins, sourdough starter muffins, soft blueberry muffins
P.S. Even more sourdough content you want and deserve:
I made these sourdough muffins today and I was surprised they were fluffy, sweetness was just right for me. My bestie came at the right time to visit me. She doesn’t like sweet bakes and she approved this muffin is a healtheir choice for her personal liking. I used all the imgredients you listed except the sugar (for topping). Thank you very much.
Christina, I love that! I agree that these muffins are just the right amount of sweetness (I don’t love those muffins that are ultra-sweet). So glad you both enjoyed them! 🙂
These are everything I wanted in blueberry muffins. So glad to have such a tasty use for my excess starter. The almond flour is genius to keep the gluten down and the muffins texture fluffy and moist. I used a mix of mostly honey with a touch of maple syrup. The only change I might make next time would be to add some lemon zest.
Love these! If I want to do banana nut muffins will it work? I know there is more moisture in bananas so wondering if it will work
Jacquelyn, I can’t say for sure how these would work with bananas instead, HOWEVER, I am planning to make a banana-nut version for the blog very soon! Stay tuned. 🙂
I forgot to give my review previously. This rrcipe is a keeper ? Do you think I can replace the blueberries to apple?
Christina, Thank you! I haven’t tried it with apples but I imagine it would work with most any chopped fruit!
My new go-to sourdough muffins . These muffins taste FANTASTIC! They are light, tender, moist, naturally and mildly sweetened, loaded with blueberries and very flavorful.
Delicious! I’m always looking for discard starter recipes – I hate to throw it out! – and this one is a keeper. I topped them with a quick cinnamon streusel instead of the sugar, and they were excellent. Thanks for the recipe!
Hi , I’m quite a newbie when it comes to culturing sourdough starter. I got a jar of starter from a friend yesterday, and it’s supposed to have been fed yesterday. Today I wanted to use it to bake muffins, but found it quite thick when I opened the jar. My question is: can one use this straight from the fridge or should one let it cone to room temperature or feed it before using to make muffins? Thanks! – Mel
Mel, I prefer to use a ripe (fed) starter for discard recipes, but you can add starter in any state — straight from the fridge or room temp. Hope that helps!
I made this recipe as written, here are my thoughts:
Thanks to the almond flour’s particle size, we get a light texture, but I would change the ratio to favor AP for a more solid muffin in the future.
This was WAY too much fruit for my muffins, they didn’t have enough structural integrity for me ????
I would say half , to maybe even a third would be better.
I would also use dried fruit that I rehydrated, especially if I kept the 1:1 flour ratio. This muffin was too wet for me.
Thanks for sharing!
These muffins taste amazing, have a great texture, and are a great way to use discard! However, both times I’ve made them the edges have started burning before the muffins after fully cooked. I’ve done regular and jumbo muffins and had issues in both cases! My oven seems like the most likely culprit, but I haven’t had issues with any other baked goods burning recently. I’m sure I’ll make these again so maybe I’ll try a lower baking temp for longer and see if that helps.
Kristina, Thanks for the note! I’ve never had this issue with the muffins so it sounds like it might be an oven issue? I highly recommend getting an oven thermometer to gauge the true temperature of your oven so you can adjust accordingly. Happy baking!
Ok this is my second comment:) I was in error, aka wrong! They are not burnt just darker than i am use to seeing in a muffin. They are delicious!
Barb, Thanks so much! So glad you enjoyed them. 🙂
I agree with the comment about there being too much fruit – would definitely recommend using half the quantity. I found the muffins to be a bit too dense and doughy. I’d recommend upping the amount of baking soda, butter and adding an extra egg to make this muffin lighter and less doughy.
Everyone gobbled the sugary crusted top and the inclusion of almond flour enabled the muffin to stand up to my substitution of ripe plums which has a lot of liquid making the center custardy/pudding-like. Blueberries would have been the better choice here, but I saw an opportunity to use my plums.
Delicious….made them with butter. Thank you.
Loved these muffins – tons of fruit, more nutrition with the almond flour, super moist and my batch made 16! Very happy and can’t wait to make again! TYSM
What a great recipe! So easy to make and muffins come out looking exactly like the picture. Thank you. Will definitely make again.
Wonderful recipe! Tasted like it came straight from the bakery. Don’t sleep on the Demerara sugar, gives a great crunch.
OMG !! these muffins turned out FANTASTIC. I did not have honey or maple syrup so i added 3/4 cup of sugar. All the muffins were swiped off in a day. Making another batch tomorrow. Thank you so much for this delicious recipe ?