Name: Sourdough Blueberry Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: ½ cup (60 grams) all-purpose flour; ½ cup (40 grams) rolled oats; 2 tablespoons (25 grams) brown sugar (packed); ½ teaspoon ground cinnamon; ½ teaspoon Diamond Crystal Kosher Salt (if using Morton's brand or table salt, reduce by half); 4 tablespoons (57 grams, ½ stick) unsalted butter (softened); 2 tablespoons (25 grams) sourdough starter discard; 2 cups (240 grams) all-purpose flour; 1 teaspoon Diamond Crystal Kosher Salt (if using Morton's brand or table salt, reduce by half); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ cup (113 grams or 1 stick) unsalted butter (melted); ½ cup (100 grams) granulated sugar; 2 large (100 grams) eggs (room temperature); ¾ cup (180 grams) whole milk (room temperature); ½ cup (100 grams) sourdough starter discard (room temperature); 1 teaspoon vanilla extract; 1 ½ cups (225 grams) blueberries (fresh or frozen (do not thaw))

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These Sourdough Blueberry Muffins are moist, buttery, and topped with a crispy oat streusel. Made with sourdough discard, they're quick, easy to make, and perfect for breakfast or snacking!

A sourdough blueberry muffin split in half on a muffin liner. There are several more whole muffins out of focus in the background.

If you've been following my blog, you might’ve noticed my recent focus on using sourdough discard in everyday bakes.

And if you're new here, I'm a registered dietitian and sourdough baker who loves creating approachable sourdough recipes anyone can try.

Over the past few months, I've developed all kinds of sourdough discard recipes, including sourdough chocolate chip cookies, brownies, ice cream, pita bread, soft pretzels, and more.

But what's a sourdough recipe collection without a classic blueberry muffin?

My version is rich and buttery, with a moist, tender crumb, and topped with a sweet, crispy sourdough oat streusel. The best part? It comes together in just about 45 minutes!

This recipe is great for beginners and helps reduce food waste by using up excess sourdough discard. Plus, these muffins freeze beautifully, making them a convenient option for quick breakfasts or snacks whenever you need them.

I hope you give them a try and enjoy them as much as I do!

🫐 Can't get enough blueberries? Be sure to check out my lemon blueberry sourdough bread recipe too.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

⭐ What Readers Are Saying

"This has become my go to base recipe for muffins." - Josh
"This recipe was so delicious!" - Melody on Pinterest
"These came out so yummy! Not too sweet and topping was the perfect combination." - Alaina on Pinterest

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- You can use either sourdough starter discard or active sourdough starter in this recipe. If you're confused about sourdough, check out my sourdough starter guide for helpful tips.
Blueberries- I've tested this recipe using both fresh and frozen blueberries with great results. If using frozen blueberries, do not defrost them before adding them to the batter.
All-Purpose Flour- Weighing the flour using a kitchen scale will give you the most accurate results. Otherwise, gently spoon the flour into your measuring cup and level it off.
Butter- Adds moisture and a rich, buttery taste. Since butter-based muffins tend to be firmer at room temperature, they're best served warm for a softer texture.
Granulated Sugar- Just ½ cup of sugar lends just the right amount of sweetness.
Milk- Adds moisture and tenderness. I used whole milk, but any type works.
Kosher Salt- Enhances flavor and balances the sweetness. I use Diamond Crystal Kosher Salt, but if you're using Morton's or table salt, be sure to reduce the amount by half.
Sourdough Oat Streusel- This is the same topping I use for my apple pie and crisp. Made with oats, flour, brown sugar, butter, and sourdough discard, it adds a crispy texture to the muffins.

The ingredients to make sourdough blueberry muffins. Each ingredient is labeled with text. They include all-purpose flour, sugar, butter, baking powder, baking soda, sourdough discard, eggs, blueberries, vanilla, oats, cinnamon, brown sugar, milk, salt.

Tips for Success

Use a kitchen scale to accurately measure ingredients like flour and butter for consistent results in your sourdough blueberry muffins.
Opt for paper liners to prevent the blueberries from sticking to the muffin pan and ensure easy removal after baking.
Don't defrost frozen blueberries before adding them to the batter, as the extra liquid could affect the texture of the muffins.
Use room temperature ingredients to prevent the melted butter from re-solidifying in the batter.
Don't overmix the batter to prevent the muffins from becoming tough and dense.

How to Make Sourdough Blueberry Muffins

Use these step-by-step photos to guide you through making tender sourdough discard blueberry muffins with a buttery oat streusel topping.

Step 1: Prep the oven and pan. Preheat to 425°F and line a 12-cup muffin tin with paper liners.

Step 2: Make the streusel. Mix flour, oats, brown sugar, cinnamon, and salt. Add butter and sourdough discard, then use your fingers or a fork to create a crumbly topping. Chill until ready to use.

The oat streusel muffin topping in a glass bowl.

Step 3: Whisk dry ingredients. In a small bowl, whisk flour, baking powder, baking soda, and salt.

The dry ingredients mixed together in a glass bowl.

Step 4: Mix wet ingredients. In a large bowl, whisk melted butter and sugar. Add eggs, then stir in milk, sourdough discard, and vanilla.

The wet ingredients mixed together in a glass bowl.

Step 5: Combine batter. Gently fold the dry ingredients into the wet. Fold in blueberries.

The muffin batter mixed together in a glass bowl with a rubber spatula sticking out to the left.

The muffin batter with frozen blueberries mixed into it in a glass bowl with a rubber spatula sticking out to the left.

Step 6: Fill muffin tin. Divide the batter evenly and top each muffin with streusel.

The muffin batter with crumb topping in a paper lined muffin tin.

Step 7: Bake. Bake for 18–20 minutes or until golden and a toothpick comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack.

Baked sourdough blueberry muffins in a muffin tin.

How to Store

Store sourdough blueberry muffins in an airtight container at room temperature for 3-4 days, then freeze for up to 3 months. Thaw at room temperature and warm in the microwave or oven if desired.

Several sourdough discard blueberry muffins with crumb topping.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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