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Sourdough Blueberry Muffins

Moist Sourdough Blueberry Muffins (Overnight Option)

  • Author: Emilie Raffa
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 38 minutes
  • Yield: 12 muffins
  • Category: Sourdough Discard Recipes
  • Method: Oven-Baked
  • Cuisine: American
  • Diet: Vegetarian


It took me a year to get this recipe right. The texture is light and delicate, perfectly moist, with the taste of fresh blueberry goodness in every bite. You can bake these muffins on the same day, or to benefit from sourdough’s natural digestibility, ferment the batter overnight and bake in the morning.


  • 200 g all purpose flour (1 1/2 cups)
  • 1/2 tsp. baking soda
  • 1/2 tsp fine sea salt
  • 60 g sourdough starter (active sourdough starter or sourdough discard)
  • 1/2 cup whole milk
  • 115 g (8 tbsp.) unsalted butter, at room temperature (soft)
  • 200 g (1 cup) granulated sugar
  • 1 tsp. vanilla extract
  • Zest of 1 lemon
  • 2 large eggs
  • 165 g (1 heaping cup) fresh blueberries, plus more for decoration
  • Powdered sugar, to serve


  1. Preheat your oven to 375 F/ 190 C. Line a 12-cup muffin pan with paper liners.
  2. Sift the flour, baking soda and salt together in a small bowl; set aside.
  3. Whisk the sourdough starter and milk together in a separate small bowl; set aside.
  4. In a stand mixer fitted with the paddle attachment (or by hand with a wooden spoon): cream the butter, sugar, vanilla extract and zest together. Add the eggs, one at a time, beating well after each addition.
  5. Working in batches, add 1/2 of the flour mixture. Once absorbed, add half of the milk mixture. Repeat until everything is used up and the batter is smooth and well incorporated.
  6. Fold the blueberries into the bowl with a rubber spatula. Make sure to evenly distribute the berries throughout the batter (check the bottom of the bowl!).
  7. Fill the muffin pan, about 3/4 of the way full. Top with a few berries if you like, making sure to tuck them in so they don’t pop out during baking.
  8. At this point, you can bake right away or chill overnight, for 12+ hours.
  9. To bake now: place the tin on the center rack and bake for 25-28 minutes.
  10. To bake later: remove the tin from the refrigerator; discard the foil. Bake straight from cold for 25-28 minutes.
  11. Cool the muffins in the pan for 15 minutes. Transfer to a wire rack to finish cooling so the bottoms don’t get soggy.
  12. Serve warm or at room temperature with powdered sugar.

Keywords: sourdough, sourdough discard recipes, easy, blueberries, overnight, fermented, muffins