Name: Sourdough Blueberry Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 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 (optional); ¼ teaspoon kosher salt; 4 tablespoons (57 grams, ½ stick) unsalted butter (softened); 2 tablespoons (25 grams) sourdough starter discard; 2 cups (240 grams) all-purpose flour; 1 tablespoon (10 grams) aluminum-free baking powder; ½ teaspoon kosher salt; 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 (plus more for topping))

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These Sourdough Blueberry Muffins are super moist, tender, and topped with the most deliciously crispy and buttery sourdough oat streusel.

Three sourdough blueberry muffins on a piece of parchment paper. The right two muffins are stacked on top of each other. There are several other muffins out of focus in the background.

If you've been following my blog, you might have noticed my recent focus on using sourdough discard in recipes.

Over the past few months, I've made things like sourdough chocolate chip cookies, sourdough pita bread, sourdough soft pretzels, and more.

But what's a sourdough recipe collection without a classic blueberry muffin? My version is wonderfully rich, buttery, and topped with a crispy sourdough oat streusel.

This easy sourdough discard blueberry muffin recipe comes together in just 45 minutes. It's perfect for beginners and helps cut down on food waste by using up excess sourdough discard. Plus, you can freeze them for quick breakfasts or snacks.

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.

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.
Baking Powder- Leavening agent to help the muffins rise.
Kosher Salt- Enhances the flavor of the blueberry muffins and balances the sweetness. Use half the amount of table salt if substituting.
Butter- Adds moisture and a rich, buttery taste. I found that using melted butter gave the muffins the best texture.
Granulated Sugar- Just ½ cup of sugar lends just the right amount of sweetness.
Eggs- Binds ingredients together and provides structure.
Milk- Adds moisture and creates a more tender texture. I tested these muffins using 1% low-fat milk, but any type of milk can be used.
Vanilla Extract- Gives the blueberry muffins a subtle vanilla flavor.
Sourdough Oat Streusel- This recipe features my all-purpose sourdough oat streusel topping, made with oats, flour, brown sugar, butter, and sourdough discard. It adds a delightfully crispy texture to the muffin tops!

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

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

Here is how to make these sourdough discard blueberry muffins with oat streusel topping.

Step 1: Preheat oven. Preheat the oven to 425°F and line a standard 12-cup muffin tin with paper liners. Using liners is essential to prevent the blueberries from sticking to the pan and ensures easy removal of the muffins after baking.

Step 2: Prepare oat streusel topping. In a medium bowl, combine flour, rolled oats, brown sugar, cinnamon, and kosher salt. Cut in the softened butter and sourdough discard using a fork or your fingers until the mixture holds together. Set aside and refrigerate if your kitchen is warm.

Sourdough oat streusel in a glass mixing bowl.

Step 3: Combine dry ingredients. In a small bowl, combine flour, baking powder, and kosher salt. Set aside.

Step 4: Whisk together wet ingredients. In a large mixing bowl, whisk together melted butter and granulated sugar until smooth. Add eggs and whisk until shiny and light in color. Add milk, sourdough discard, and vanilla extract, whisking until well combined.

The dry ingredients mixed together in a glass bowl.

The wet ingredients mixed together in a blue mixing bowl.

Step 5: Mix batter. Toss blueberries with the dry ingredients before adding them to the wet ingredients. Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.

Blueberries tossed in the dry ingredients in a glass bowl.

Sourdough discard blueberry muffin batter mixed together in a blue mixing bowl.

Step 6: Bake muffins. Divide the batter evenly among the muffin wells. Top each muffin with a few additional blueberries and sprinkle with the prepared streusel topping. Bake for 15-18 minutes or until golden brown and a toothpick inserted into the center of a muffin comes out clean.

Step 7: Cool and serve. Allow the muffins to cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

A 12-cup muffin pan filled with blueberry sourdough muffin batter.

The baked muffins in a 12-cup muffin pan.

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.

Four sourdough discard blueberry muffins on a piece of crinkled parchment paper. The muffin in focus is split in half to show the texture.

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.

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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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