Whip up a batch of this fluffy sourdough blueberry muffin recipe packed with blueberries topped with streusel! This easy recipe is the best way to use up leftover sourdough starter and have a delicious afternoon snack!
Sourdough blueberry muffins are more moist and tasty than regular blueberry muffins! First off, that tangy, slightly fermented taste from the sourdough starter adds a whole new level of flavor that you just can’t get any other way! Plus regular blueberry muffins can sometimes be dry… but not these!
The long fermentation process makes them moist and oh-so-tender. The wild yeast in the sourdough starter work magic, giving the muffins a fantastic rise and a light, fluffy texture.
My Tips & Tricks
2. Be gentle when folding in the blueberries, to prevent them from bursting and turning the batter purple. 😉
3. If you’re using frozen blueberries, don’t thaw them… Just fold them in frozen to prevent them from bleeding into the batter.
4. For a crisper muffin edge, after the 5 to 10 minute cool down in the pan, remove the muffins from the pan and place them directly onto the cooling rack!
5. You can lightly spray the inside the liners with cooking oil spray to prevent muffins from sticking to the liners. 😉
Sourdough Blueberry Muffin Recipe
These muffins are the best way to enjoy fresh blueberries during blueberry season or anytime with frozen blueberries!
How to Make Sourdough Blueberry Muffin Recipe
The Night Before: First things first, we’re building the foundation for some seriously tasty muffins. Grab a big bowl, because we’re going to mix up our “wet” ingredients. Think of this as getting the party started for our sourdough. Toss in your active, bubbly sourdough starter, milk (whatever kind floats your boat), melted butter or coconut oil, maple syrup or honey, and a splash of vanilla extract. Now, here’s a pro-tip: make sure everything’s at room temp. This keeps those little sourdough beasties happy and ready to work their magic.
Next up, grab a medium-sized bowl for the dry stuff. We’re talking flour here, the backbone of our muffins. Whisk it up real good – this helps break up any lumps and gets it nice and airy.
Now for the big moment: combining the wet and dry. Slowly add that flour mix to the sourdough batter, stirring with a wooden spoon. Don’t go crazy here! You just want to mix until everything’s combined, no need to overdo it. Overmixing leads to tough muffins, and we’re aiming for fluffy and tender.
Cover that bowl with plastic wrap and let it sit on your counter overnight. This is the fermentation magic happening! It’s what gives these muffins that unique sourdough flavor and texture.
The Morning Of Baking: Rise and shine! Preheat your oven to 375°F (190°C). While the oven’s warming up, get your muffin tray ready. You can use paper liners for easy cleanup, or grease the tray if you’re feeling old-school.
Now, we’re adding the final touches to our batter. Add the baking powder, baking soda, lemon zest, and salt. These ingredients will give the muffins their final lift and a pop of flavor.
Here’s the blueberry trick: toss your blueberries in a little flour. This helps them stay suspended in the batter and prevents them from sinking to the bottom. Now, gently fold them into the batter. Be delicate! You want those blueberries to stay whole and juicy.
Fill those muffin cups about two-thirds full – this gives them room to rise without overflowing. If you’re using streusel, now is the time to add about 2 teaspoons to the top of each muffin.
Pop those babies in the oven and bake for 20-25 minutes, or until they’re golden brown and a toothpick comes out clean. Keep an eye on them, as ovens can vary.
Once they’re done, let them cool in the muffin tray for 5-10 minutes. This helps them set. Then, transfer them to a wire rack to cool completely. This prevents them from getting soggy on the bottom.
Now, all that’s left to do is to take a bite of these moist and delicious sourdough blueberry muffins! They make a perfect easy breakfast or an awesome afternoon snack.
You can also customize this recipe! Try adding my 2 ingredient lemon glaze drizzled over the tops for some zing, or even toss in a handful of almond flour or whole wheat flour for extra goodness. You can also swap out ingredients like vegetable oil or sour cream if that’s what you have on hand.
How to Use Streusel Topping
- After you’ve filled each muffin cup with the fermented sourdough blueberry muffin batter (Step 7 in the main recipe), sprinkle a generous amount of the streusel topping on top of each muffin.
- Bake the muffins as per the main recipe instructions, and the streusel will turn golden and crispy, adding an irresistible texture and sweetness to the muffins.
Let me know what you think!
If you try these sourdough blueberry muffins, I’d really appreciate a review or rating… And if you have any question, leave them in the comments below! Thank YOU so much!
Sourdough Blueberry Streusel Muffins
Ingredients
- 2 cup active sourdough starter 552 grams
- 1/2 cup milk you can use almond milk if you like
- 1/4 cup melted butter or coconut oil both are great options!
- 1/2 cup maple syrup or honey adjust to your sweetness preference
- 1 teaspoon vanilla extract gotta have that flavor!
- 2 cups all-purpose flour that’s the dry stuff!
- 1 teaspoon baking powder to make ’em rise
- 1/2 teaspoon baking soda more rising power!
- Zest of 1 lemon *Optional but recommended
- 1/4 teaspoon salt for a pinch of flavor
- 1 egg
- 1 and 1/2cup fresh blueberries or frozen, if that’s what you have
- For Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter cold and cut into small cubes
- 1/4 teaspoon ground cinnamon optional, but adds a lovely flavor
- Pinch of salt
- Pinch of salt
Instructions
- The night before you want to bake, grab a large mixing bowl and mix together the active sourdough starter, milk, melted butter (or coconut oil), maple syrup (or honey), and vanilla extract. Make sure everything's at room temperature to keep those wild yeasties happy.
- In a separate medium bowl, whisk together the all-purpose flour. Those are the dry ingredients that'll give your muffins their structure.
- Combine the wet and dry stuff! Slowly add the flour mixture to the sourdough batter, stirring with a wooden spoon until it's all mixed up. Don't overmix – just until everything's incorporated
- Cover the bowl with plastic wrap and let the sourdough muffin batter ferment at room temperature overnight. That's the secret to those amazing flavors!
- The next morning, preheat your oven to 375°F (190°C). Line your muffin tray with paper liners or grease it up if you prefer.
- Add the baking powder, baking soda, lemon zest, egg and salt .
- Toss the blueberries with a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom.
- Gently fold in the fresh blueberries. (You want those juicy blueberries to stay whole and make each bite of these muffins the best part!)
- Fill each muffin cup with the fermented dough – about two-thirds full. That's where the muffin liners come in handy, no sticking!
Streusel Topping – Optional
- In a small bowl, combine the all-purpose flour, granulated sugar, and ground cinnamon (if using). Mix well to evenly distribute the ingredients.
- Add the cold, cubed unsalted butter to the bowl.
- Using your fingertips or a pastry cutter, gently work the butter into the dry ingredients until the mixture resembles coarse crumbs. The streusel should have pea-sized lumps throughout.
- Add a pinch of salt and give it a final quick mix.
- Sprinkle 2 teaspoons of streusel topping on top of each muffin.
- Pop those muffins in the preheated oven and bake for 20-25 minutes until they turn golden brown and a toothpick comes out clean from the bottom of the muffins.
- Once they're done baking, let 'em cool in the muffin tray for 5-10 minutes. Then, transfer them to a wire rack to cool completely.
Notes
Blueberry Recipes
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
3 comments
chelsea ezell
Can you provide weight for starter?
Juliea Huffaker
about 550 grams 😉
Juliea Huffaker
Hi Chelsea! Yes, When I measure out 2 cups of my starter it’s 552 grams;) Great question… Thanks for asking!