Name: Sourdough Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: ½ cup all-purpose flour (60 g); ¼ cup light brown sugar (packed (50 g)); ¼ cup salted butter (very cold and grated (57 g)); 1¾ cups all-purpose flour (plus 2 tablespoons for coating the blueberries (240 g + 16 g)); 2 teaspoons baking powder (8 g); ¼ teaspoon salt (1.5 g); ½ cup salted butter (melted (113 g)); 1 cup granulated sugar (200 g); 2 large eggs (room temperature ); 1 teaspoon vanilla extract (5 g); ¾ cup full-fat Greek yogurt (room temperature (170 g)); ½ cup sourdough discard (room temperature (120 g)); 1 heaping cup fresh blueberries (plus more for topping (170 g, plus extra))

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These sourdough discard blueberry muffins are topped with a simple brown sugar crumble and are bursting with fresh blueberries! They are a lovely way to use up extra sourdough starter and make a simple breakfast or afternoon snack!

Two sourdough discard blueberry muffins are shown stacked with several other muffins in the background.

As much as I’d love to say I’m someone who never has extra sourdough starter on hand, it just ain’t the truth. I bake often. I also think I’m going to have more time for baking and then realize our schedule won’t allow it. So, therefore, I do have sourdough discard from time to time.

Instead of throwing it out, I love to bake with it. Heck, I even bake these muffins with active sourdough starter. Use what you have on hand!

These blueberry muffins are basically a different form of my sourdough discard blueberry crumble loaf (which was a huge hit, so I knew I had to share these muffins that I’ve been making for eons!).

If you want to make this recipe even simpler than it already is, you can leave off the crumble. These muffins are not too sweet–I prefer them that way since we sometimes eat them for breakfast.

Why You’ll Love These Sourdough Discard Blueberry Muffins

Perfectly soft with bakery-style muffin tops. Starting the muffins at a higher oven temperature creates beautifully tall, golden tops, while the Greek yogurt and sourdough discard keep the crumb incredibly soft and moist.
A delicious way to use sourdough discard. If you’re looking for an easy sourdough discard recipe, these muffins are the perfect way to reduce waste while adding a subtle tang and extra tenderness to every bite.
Loaded with fresh blueberries and buttery crumble. Every muffin is filled with juicy blueberries and topped with a sweet brown sugar crumble that adds the perfect crisp, buttery finish.

A sourdough blueberry muffin is shown in half with a burst of fresh blueberries in the center. Several other sourdough discard blueberry muffins are shown in the background and foreground.

Looking for more sourdough recipes? Check these out!

Step-By-Step

The dry ingredients for the sourdough discard blueberry muffins sit in a glass mixing bowl.

Preheat your oven to 425°F and line a muffin pan with paper liners. For tall bakery-style muffins, fill every other muffin cup, leaving an empty space between each one.

Mix together the flour and brown sugar, then work in the cold grated butter until coarse crumbs form. Pop it in the refrigerator while you make the batter.

Whisk together the flour, baking powder, and salt in a medium bowl.

The wet ingredients for the sourdough discard blueberry muffins sit in a glass mixing bowl.

In a large bowl, whisk together the melted butter and sugar. Add the eggs, vanilla, Greek yogurt, and sourdough discard, mixing until smooth.

The sourdough discard blueberry muffin batter rests in a glass mixing bowl.

Fold the dry ingredients into the wet ingredients just until combined. Toss the blueberries with a little flour, then gently fold them into the batter.

The sourdough blueberry muffin batter is shown in the muffin pan. Every other cup is filled with batter and then topped with the crumble topping.

Divide the batter between every other muffin liner, filling each one nearly to the top. Sprinkle generously with the crumble topping and add a few extra blueberries on top.

Bake at 425°F for 10 minutes, then reduce the oven temperature to 350°F and continue baking for 12–15 minutes, or until the muffins are golden and baked through.

Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them warm or save them for breakfast all week!

A closeup of the sourdough discard blueberry muffins topped with the brown sugar crumble.

Helpful Tips for the Best Sourdough Blueberry Muffins

Use room-temperature ingredients. Eggs, Greek yogurt, and sourdough discard mix together more easily, creating a smooth batter and tender muffins.
Don’t overmix the batter. Stir just until the flour disappears. Overmixing develops the gluten and can make your muffins dense instead of light and fluffy.
Coat the blueberries in flour. Tossing the blueberries with a little flour helps keep them evenly distributed throughout the muffins instead of sinking to the bottom.
Leave every other muffin cup empty. Spacing the muffins apart gives them more room to rise, resulting in those tall, bakery-style muffin tops.
Start with a hot oven. Baking at 425°F for the first 10 minutes gives the muffins a quick lift. Lowering the temperature afterward allows the centers to bake through without over-browning the tops.
Measure your flour correctly. For the softest muffins, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag.

Equipment You’ll Need

Standard 12-cup muffin pan – For baking tall, bakery-style blueberry muffins.
Paper muffin liners – Makes cleanup easy and prevents the muffins from sticking.
Large mixing bowl – For mixing the wet ingredients.
Medium mixing bowl – For whisking together the dry ingredients.
Small mixing bowl – Perfect for making the crumble topping.
Whisk – To evenly combine the dry ingredients and wet ingredients.
Rubber spatula – For gently folding the batter together without overmixing.
Measuring cups and spoons – For accurately measuring the ingredients.

Storage

Room Temperature: Store the cooled sourdough blueberry muffins in an airtight container for up to 3 days. To help absorb excess moisture, place a paper towel in the bottom of the container and another on top of the muffins before sealing.

Refrigerator: For longer storage, refrigerate the muffins in an airtight container for up to 5 days. Let them come to room temperature or warm them in the microwave for 15–20 seconds before serving.

Freezer: Once completely cooled, place the muffins in a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds for a fresh-from-the-oven taste.