Sourdough Blueberry Muffins (Easy Same-Day & Overnight Versions)

In this article, we’ll explore how to create sourdough blueberry muffins that are not only bursting with blueberries but also rich in flavor thanks to brown sugar and sour cream. If you’re in a hurry or prefer to plan, I’ll show you how to whip these muffins up the same day or prepare the batter overnight for an effortless bake in the morning. Get ready to elevate your weekend brunch with these delightful treats.

Ingredients & Substitutions

• Flour: I used all-purpose flour for this easy recipe. 
• Sugar: The combo of white and brown sugar makes for a slightly denser muffin, but it’s incredibly moist with a slight caramel-like flavor. 
• Sourdough discard: For sweeter recipes like these sourdough muffins, I prefer to use 1 to 2-day-old discard. You can use active sourdough starter, too, just be sure to use the same amount in grams. 
• Sour cream: It keeps the muffins tender and super moist. You can substitute sour cream with Greek yogurt if needed. 
• Unsalted butter: I tested this recipe with 75 g (⅓ cup) of avocado oil versus 113 grams (½ cup) of butter, and I loved the flavor and texture of the muffins made with butter more! They were more tender, less gummy, and stayed just as moist! If you are using salted butter, reduce the salt in this recipe by 1 gram (¼ teaspoon).
• Blueberries: You can use fresh or frozen blueberries in this muffin recipe. If you are using frozen, do not thaw them first. They will likely bleed into the batter, turning it slightly purple. If you plan to long ferment this dough, I wouldn’t recommend using frozen blueberries, as they will thaw and release extra juices into the batter. You won’t get those juicy bursts of blueberry flavor unless you stick with fresh, sweet blueberries.

Baking Time For Sourdough Blueberry Muffins

Time	Process
3:30 PM	Preheat oven to 425°F (220°C). Grease muffin tin or line with paper liners.
3:35 PM	Whisk dry ingredients: flour, salt, baking powder, baking soda, cinnamon.
3:40 PM	Mix wet ingredients: melted butter, sugar, vanilla, sourdough starter discard.
3:45 PM	Add eggs one at a time, mixing well after each.
3:50 PM	Gradually mix dry ingredients into wet until just combined.
3:55 PM	Fold in blueberries gently.
4:00 PM	(Optional) Chill batter in fridge for 1 hour for better rise and texture.
5:00 PM	Spoon batter into prepared muffin tin.
5:05 PM	Bake at 425°F for 5-6 minutes to capture rise.
5:11 PM	Reduce oven temperature to 350°F (175°C) and bake for 13-15 minutes more.
5:26 PM	Test muffins with toothpick; if clean, remove and cool on wire rack.
5:40 PM	Muffins ready to serve.

How to Make Sourdough Blueberry Muffins 

The first thing to do when making this sourdough blueberry muffin recipe is to preheat the oven to 425°F. Then, line a 12-well muffin pan with muffin liners. Set aside.

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Long Fermentation Tip

To long ferment this muffin batter, cover and place in the fridge to cold-ferment overnight, then bake as usual the following morning. 

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How to Store:

To store sourdough blueberry muffins properly, first allow the muffins to cool completely. Then, store them in an airtight container at room temperature where they will stay fresh for about 3 days. For extended freshness, especially in warm kitchens, it’s recommended to refrigerate the muffins where they can last up to 5 days. Before serving refrigerated muffins, bring them to room temperature or warm in the microwave for 10-15 seconds.

For More Guidance:

Why You’ll Love This Recipe:

Better than bakery-style muffins: 

This recipe gives you amazingly moist muffins that beat bakery muffins every time. Imagine biting into a muffin that’s so tender it practically melts in your mouth, thanks to rich butter and the unique addition of sourdough discard. The subtle tang adds a layer of complexity that elevates these muffins to gourmet status, making them not just a treat but a delightful experience.

Same-day (quick) or long-fermented (overnight) recipe: 

You’ll enjoy how adjustable this sourdough muffin recipe can be. If you’re in a rush and need a warm treat right away or you want to invest a little time overnight for a more developed flavor, this recipe fits the bill perfectly. You can whip up these muffins quickly today or let the batter chill overnight for even richer flavor, creating an irresistible aroma that will fill your kitchen and charm everyone. The inclusion of leftover sourdough starter or discard not only ensures a delightful rise but also keeps the muffins moist and loaded with taste.

Bursting with blueberries:

You’ll fall head over heels for these muffins, not just because of their vibrant blueberry flavor, but also for the delightful texture they offer. I coated the blueberries in flour to keep them from sinking, so they stay evenly distributed in every muffin. This little trick transforms each bite into a burst of fresh, juicy goodness, making sure that every mouthful is a delicious surprise.

FAQs

Warnings:

• Avoid overmixing the batter to prevent dense or tough muffins; mix just until combined.
• Use room temperature sourdough discard for smooth batter texture; cold discard can cause lumps.
• If using frozen blueberries, toss them lightly with flour to prevent sinking in the batter.
• Always bake muffins fully until a toothpick comes out clean to avoid undercooked centers.
• Follow food safety by refrigerating or freezing leftovers promptly to prevent spoilage.
• For overnight fermentation, ensure milk and ingredients are fresh and stored properly to avoid harmful bacteria growth.
• People with gluten sensitivities should consult health professionals about consuming sourdough products as reactions vary.

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