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This Sourdough Blueberry Muffin recipe makes super soft and fluffy bakery-style muffins with a streusel crumb topping. They are sweet, buttery, and full of blueberry flavor!
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Blueberry muffins are a classic and well-loved recipe, and this version is no different! This recipe makes big, beautiful bakery-style muffins with a large domed top. They have a super soft crumb, thanks to the addition of sour cream and sourdough discard. They are sweet, buttery, and so easy to make. This recipe will soon be a favorite in your house!
If you love muffins, be sure to check out more of my sourdough quick bread recipes, including Lemon Poppyseed Sourdough Muffins, Sourdough Banana Bread Muffins, and Cranberry Orange Sourdough Muffins.
Table of Contents
- Why you’ll love this recipe
- Why use sourdough discard in baking
- Important Ingredients & Substitutions
- Helpful tools
- Instructions to make Sourdough Blueberry Muffins with Streusel Topping
- Recipe Tips
- Storage instructions
- FAQ
- More sourdough Quick Bread Recipes
- Sourdough Blueberry Muffins with Streusel Topping Recipe
Why you’ll love this recipe
- This sourdough muffin recipe makes big, beautiful bakery-style muffins that have a large domed top.
- These muffins are an easy meal prep for a grab-and-go breakfast or an afternoon snack. Another quick breakfast recipe to try is my Sourdough Breakfast Bars with Jam.
- This recipe is quick and easy to make and is a great way to use up your sourdough discard.
- This buttery cinnamon-sugar streusel adds the perfect crunchy-sweet topping—just like the one on my Sourdough Apple Muffins with Cinnamon Streusel.
Why use sourdough discard in baking
Sourdough discard adds moistness, depth of flavor, and a slight tang that sourdough is known for. When feeding your sourdough starter, you will “discard” a portion of it before adding in the flour and water. And while the discard is no longer ideal for leavening baked goods such as artisan sourdough bread or cinnamon rolls, you can use it in a variety of sourdough discard recipes, such as pancakes, cookies, biscuits, and crackers.
Important Ingredients & Substitutions
- Sour cream- The sour cream adds moisture and flavor to the muffins. If needed you could sub for greek yogurt in the recipe.
- Sourdough discard- You can use sourdough discard straight from the fridge or room temperature.
- Butter- Butter is added to the batter to add richness and a buttery flavor.
- Baking powder- The baking powder is the leavening agent used in the muffins.
- Flour– I use all-purpose flour in this recipe. You could replace some with whole wheat if you would like.
- Blueberries – You can use fresh blueberries or frozen blueberries in this recipe.
See all the ingredients and amounts in the recipe card below.
Helpful tools
Muffin Pan– You can use a greased muffin pan or use paper liners. Another option is to bake in a silicone muffin pan to easily pop out the muffins.
Kitchen scale or Measuring cups and spoons – the recipe has both grams and cups, so you can use either option. However, using a scale to weight ingredients always gives the most accurate results.
Cooling Racks – Using the wire rack for cooling allows the muffins to cool evenly. You’ll want to remove the muffins from the muffin pan after a few minutes to prevent the muffins from getting tough.
Instructions to make Sourdough Blueberry Muffins with Streusel Topping
Step 1: In a large mixing bowl, add the butter and sugar and beat until smooth.
Step 2: Add in the wet ingredients: milk, sour cream, sourdough discard, vanilla extract, and eggs. Whisk or stir to combine.
Step 3: Fold in the dry ingredients until the flour mixture is just combined. It’s okay if that batter is a little lumpy, you do not want to over mix.
Step 4: Add the blueberries to the batter. Since the batter is so thick you don’t have to worry about tossing the fruit in flour.
Step 5: Fold the blueberries in until just incorporated.
Step 6: Scoop ¹⁄₃ cup of batter into each muffin liner or greased muffin tin. This will make a total of 15 muffins.
Step 7: For the streusel, combine flour, cinnamon, and sugar in a bowl. Cut the cold butter into the mixture using your fingers or a pastry cutter until it forms coarse crumbs. Add about 1 tablespoon of streusel to each muffin, making sure it covers the top.
Step 8: Bake for 17–18 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
Cool in the pan for a few minutes, then transfer muffins to a wire rack to cool completely.
Recipe Tips
- Do not overmix the batter. Only incorporate until the flour is just incorporated. Overmixing can cause the muffins to become tough.
- Once they are done baking let them sit in the pan for 5 minutes and then remove from the pan and place on a cooling rack to finish cooling.
Storage instructions
To store, add the muffins to an airtight container or bag. They can be stored on the counter for up to 5 days. To freeze, wrap them in plastic wrap or store them in a freezer bag for up to 3 months. To thaw, remove them from the freezer and let them thaw on the counter or put them in the microwave for a few seconds at a time until they are warmed through.
FAQ
Yes, you can substitute greek yogurt for the sour cream if you prefer.
Yes, this recipe can be made with either fresh or frozen blueberries. You do not need to defrost the blueberries before adding them to the batter. Simply add the frozen blueberries directly to the batter and bake.
Sure! Most of my quick breads take about an hour to 1 hour and 15 minutes at 350°F so this recipe should take about that time as well. It will be baked through when a toothpick comes clean. If the top gets too brown while baking you can add foil on top.
If your blueberries are sinking to the bottom, try tossing them with 1 teaspoon of the flour from this recipe. The coating of flour will help keep them from sinking. Although this batter is thick enough that you shouldn’t need to do that.
Yes, either active starter or discard will both work in this recipe.
If you want to try other variations of this muffin recipe, you can try using raspberries, blackberries, or a combination!
More sourdough Quick Bread Recipes
Sourdough Discard Recipes
Quick & Easy Sourdough Mini Muffins (Little Bites copycat)
Sourdough Discard Recipes
Sourdough Chocolate Banana Bread
Sourdough Discard Recipes
The Best Lemon Poppy Seed Sourdough Muffins
Fall Sourdough Recipes
Sourdough Apple Muffins with Cinnamon Streusel
Tried this Sourdough Blueberry Muffins or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Blueberry Muffins with Streusel Topping
Equipment
Ingredients
Muffin Batter
- 300 grams granulated sugar, 1 ½ cups
- 113 grams butter, ½ cup
- 60 grams milk, ¼ cup
- 160 grams sour cream, ⅔ cup
- 60 grams sourdough discard, ¼ cup
- 5 grams vanilla extract, 1 teaspoon
- 2 large eggs, 100 grams
- 280 grams all-purpose flour, 2 cups
- 10 grams baking powder, 2 teaspoons
- 3 grams salt, ½ teaspoon
- 230 grams blueberries, 1 ½ cups
Streusel topping
- 2 Tablespoons butter, cold
- 45 grams flour, ⅓ cup
- 65 grams granulated sugar, ⅓ cup
- 1 gram cinnamon, ½ teaspoon
Instructions
- Preheat the oven to 400ºF. Grease a muffin tin or line with paper liners.
- In a large mixing bowl, add the butter and sugar and beat until smooth, about 5 minutes.300 grams granulated sugar, 113 grams butter
- Add in the wet ingredients and stir to combine. 60 grams milk, 160 grams sour cream, 60 grams sourdough discard, 5 grams vanilla extract, 2 large eggs
- Fold in the dry ingredients until the flour mixture is just combined. It's okay if that batter is a little lumpy, you do not want to over mix.280 grams all-purpose flour, 10 grams baking powder, 3 grams salt
- Fold in the blueberries.230 grams blueberries
- Scoop ¹⁄₃ cup of batter into each liner. This will make a total of 15 muffins.
- Make the streusel topping by chopping cold butter and mixing it with flour, cinnamon and sugar. Rub between your fingers until broken into small pieces.2 Tablespoons butter, cold, 45 grams flour, 65 grams granulated sugar, 1 gram cinnamon
- Add about 1 tablespoon of streusel to each muffin, making sure it covers the top.
- Bake for 17–18 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
- Cool in the pan for a few minutes, then transfer muffins to a wire rack to cool completely.
Notes
- Do not overmix the batter. Only incorporate the flour until just incorporated. Overmixing can cause the muffins to become tough.
- Once they are done baking let them sit in the pan for 5 minutes and then remove from the pan and place on a cooling rack to finish cooling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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soooo good. highly recommend.
I’m going to make a couple adjustments on the next batch I make. I’m going to do a mix of white and brown sugar and add a little lemon zest. I love lemon with blueberries.
Ooo that all sounds yummy! Thanks for the review.
Made them this week and loved them!!
Wondering if you’ve made the batter and then refrigerated overnight for a quick hot baked good for breakfast?
Yeah, shouldn’t be a problem!
Thank you for this recipe! These blueberry muffins were a hit! I subbed the sour cream with Greek yogurt and they came out moist and fluffy. Thank you for easy to follow instructions–I liked that you repeated the measurements under the instructions, that way I didn’t have to keep scrolling up!
I’ve been making these muffins on repeat for months!!! The BEST most PERFECT muffins I’ve ever had. So moist!!
Very good blueberry muffins. I would back off a little on the sugar next time. They seemed a little too sweet.
Thanks for the feedback!