Sourdough Blueberry Muffins

Sourdough Blueberry Muffins

We may earn money or products from the companies mentioned in this post.

Sourdough Blueberry Muffins

There is nothing better than getting up early on a Saturday morning, sitting down at the table and enjoying a hot cup of coffee and a warm, homemade sourdough blueberry muffins. Especially if it’s made with fresh blueberries. The flavor of fresh blueberries can’t be beat. Adding any ‘in season’ fresh berry to a muffin batter is a favorite here on Turnips 2 Tangerines. Blueberries, blackberries, raspberries, mulberries, it’s all good!

sourdough blueberry muffins

Wake Up

The smell of  sourdough blueberry muffins baking in the oven will certainly wake the sleepy heads in your family. They’ll come running to the table. This recipe is another wonderful recipe from the cookbook: “Simply Sourdough ~The Alaska Way~ by Kathy Doogan. This recipe uses a sourdough starter to make blueberry muffins. After all, who doesn’t like Blueberry Muffins? For this recipe we used a jumbo muffin tin pan to make these delicious muffins, which has about one cup capacity, per opening.

Make Your Own

Want to make your own sourdough starter and begin making your own sourdough goodies? For more information check out our other posts on sourdough: Sourdough Coffee Cake and a StartRye Sourdough BreadSourdough Starters, and Sourdough Love. Another super sourdough website to visit is Breadtopia

3.83 from 57 votes
Sourdough Blueberry Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Packed full of blueberries, these sourdough jumbo muffins are super!

Course: Blueberry, Bread, Breakfast, Muffins/Scones, Sourdough
Cuisine: All-American
Keyword: Blueberry, muffins, sourdough
Servings: 3 servings
  • 1 cup sourdough starter
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 1 egg
  • 1/2 cup brown sugar
  • 1 teaspoon grated lemon zest
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups blueberries fresh or frozen*
  1. In a large bowl, stir together starter, oil, water, egg, brown sugar and lemon zest.
  2. Stir together flour, salt, baking soda and cinnamon.
  3. Stir into sourdough mixture, just until combined, do not over mix. Gently fold in blueberries.
  4. Spoon batter into greased jumbo size muffin tin pan* Fill cups about 2/3 full.
  5. Bake at 375º for 30 to 35 minutes. Makes 6 jumbo muffins.

Recipe Note:

*If using frozen berries, do not thaw before folding in. Muffins can be made in a regular muffin tin also*
Sourdough Battered Fried Frog Legs Looking for a new and different way to use your sourdough starter? This recipe for sourdough battered fried frog legs should fit the bill. My hubby loves frog legs but me on the other hand, I’m not a fan:( Sorry all you frog leg eating lovers out there.

sourdough blueberry muffins

Health Note: Dairy foods such as nonfat milk and low-fat yogurt often contain bone-building nutrients like vitamin D and calcium. Be sure to read labels and compare to get the best bone benefits in every bite~

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63 thoughts on “Sourdough Blueberry Muffins”

  • Hi! This recipe looks great.. I’m gonna try it,. Can I just ask you how much is in grams one cup of sourdough starter? I don’t have measuring cups at home.. I usually use a scale .
    Thank you!

  • I am new to the sourdough world and am so happy to have a mature starter. I made these muffins today and they are wonderful. The only thing I changed was to add a little fresh lemon juice to add to the lemony flavor. They are perfect. Thanks for a great recipe.

      • All of the sourdough recipes on T2T use a fed sourdough starter unless the recipe states differently. Have a great day !! Lynn

        • Hi. I have a bit of a random question. Still new to sourdough (thank you Covid ‍♀️) and am wondering if you could help me know what exactly it means to use a “fed” starter? I’m sure you don’t use your entire starter but I’m currently only understanding how to make recipes using the discard. Wanting to make your muffins tomorrow so I guess I’ll figure it out! Thank you!

          • “Fed” means fresh flour and water have been added in the last 8-12hrs or so, so the starter is “active and bubbly.” Always save 1/4c of your starter to make more.

          • Yes ma’am. Some potatoes refer to the starter as “fed” others say “active” I prefer the term active:)

  • Thank you so much for this recipe! I used fresh ground einkorn flour, so I reduced the water to 1/2 cup. I used coconut sugar instead of brown sugar, and one flax egg instead of the chicken egg (ie. 1 Tbsp ground flax + 3 Tbsp water – let sit for 10 min.). I also used 1/4 cup applesauce and 1/4 cup avocado oil instead of 1/2 cup oil. I baked for 35 minutes and they are light, fluffy, sweet and absolutely delicious!!

        • Hello Gina,
          I personally have never made these muffins with milk but I have used milk and almond milk in other muffin recipes. If you do try the muffins with milk, let me know how they turned out:) Lynn

  • Thought they were a little heavy. Was wondering if I could up the baking soda to one tsp? How long after you fed your starter did you make the muffins??

    • Pat, I don’t know if upping the b ad king soda would do the trick or not. Most muffins are heavy due to adding to much flour, over working the dough or in this case the sourdough starter. I always let my starter to become good and active before making any recipe. Sorry to hear that the muffins didn’t turn out:( Lynn

    • Hi Angie,
      Thanks for dropping by. I’ve never heard of flax egg but I’m curious about this new to me item. As of late I’ve been putting milled or ground flax seed in just about everything I eat, so if you try this recipe with flax egg, please let me know:) Lynn

      • I just made them them with a mix of ground chia and flax egg. They are delicious! I usually grind up my chia and flax seeds and then store them in a container in the freezer. To make a flax egg or in my case a chia/flax egg you mix 1 tbsp of ground chia and/or flax seeds and 4 tbsp of water and then let it sit for about 10 minutes. You will want to do this first so you can be measuring everything else while it thickens.
        I will say that adding frozen berries made my batter thick and hard to stir for that reason I think I overworked it making it dense. It still is delicious, especially with a bit of almond butter spread on top!

  • I made once as regular size muffins and am now trying them as mini muffins for a ladies get together. I used a high grade lemon essential oil instead of the lemon zest. Very good. Thanks for the recipe. I am sharing it at the party.

    • Hi Sherry,
      I am so glad you liked the recipe. Its one of our favorites:) I never thought to made these into mini-muffins! My grandkids love anything “mini” I’ll need to make mini muffins for them on their next visit. Lynn

  • Oh so I made these and followed the steps exactly but they came out not sweet at all, could 1/2 cup of brown sugar really be enough? Maybe the sugar amount should be 1.5 cups?

    • Hello Lucy,
      You can certainly add more sugar if you prefer a sweeter muffin. Generally when using fresh or frozen fruit (blueberries) I like a less sweet muffin but it’s really a personal preference. Thanks for stopping:) Lynn

  • These turned out amazing, I made them into regular size muffins, as I don’t have a large muffin tin, I cooked them for 20 mins and they where so good. I am new to sourdough recipes but I will be making these again.

    • Hi Lyanne,
      I’m so glad you liked the muffins. That recipe is one of our most popular recipe on T2T. I’m relatively new to sourdough myself, but if you have any questions, don’t hesitate to ask. I stated with scones and muffins, which always seem to turn out! Lynn

  • I used 2 cups of starter, omitted the water and lemon zest and used 1 c of rye flour I wanted to use up (instead of 2 ap). Tangy and delicious!

    • Hi Julia,
      Thanks for stopping by. This is one of my favorite recipes. I’m glad to hear you liked the muffins. I’ll bet the rye flour added texture and a nice flavor to the muffins:) Lynn

  • Can I replace the vegetable oil for a healthier oil in this recipe? If so, what type would you suggest? They look so delicious

    • Hi Kelly,
      Thanks for stopping by! You could replace the oil with applesauce or sunflower oil or any of the “healthier” oils on the market such as canola.
      Have a good week. Lynn

  • Hi! Looking forward to trying this recipe out. At what stage is your starter when measuring 1cup? I e only ever used weights when measuring starter. Active or inactive?

  • Great recipe. I used whole wheat sourdough starter, used all bran instead of flour, I didn’t have zest so I used a bit of lemon juice and it turned out amazing! Even the kids love it.

    • Hi Laura,
      Sourdough Blueberry Muffins is one of our favorites and most popular recipe on Turnips 2 Tangerines.
      Thanks for stopping by,

  • Thank you for a winner! I have made these muffins several times and they are melt in your mouth delicious! Probably the best blueberry muffin recipe I have ever made. Now that it’s fall, I would love to modify this recipe to turn it into a sourdough pumpkin muffin. How would you go about doing this? Thank you!

    • Hi,
      Thanks so much for stopping by Turnips 2 Tangerines.
      I’m so glad you enjoyed the recipe. It’s one of my favorites also. As for adding pumpkin, I personally think it would be best to use a recipe specifically for pumpkin and sourdough muffins. This recipe could become too wet, therefore the muffins becoming to dense. I will try to post a pumpkin sourdough muffin recipe within the next few weeks:) Thanks again, Lynn

  • We picked fresh blueberries every summer as a child, my mother would make blueberry sourdough muffins. Haven't had these in decades, can't wait to get a jar of started going and whip up a batch for the grand kids. Thanks for sharing this recipe!

  • I was wondering why you don't add the flour in to the starter the night before so it can sour. I thought the purpose of a good sourdough was for the starter to eat up the phytic acid in the flour as well as some of the sugars. Would that work for the recipe?

    • I think what you are referring to is a "biga" which is used mostly in Italian cooking. A "biga" adds light air holes to baked good, like you would find in ciabatta bread, therefore that won't work in this recipe. The sourdough starter used in this recipe is made by "feeding" the starter with water and flour after you discard half of the starter first. This process is done depends on how often you use your starter. This is what produces the "sour" Thanks for stopping by, Lynn

    • I added everything except for the oil, baking soda, and salt, and let it sit in my refrigerator overnight to ferment. In the morning, I mixed the remaining ingredients and baked them. They turned out perfectly fine. I am borderline diabetic and have been told the longer fermentation times will help keep my sugars more stable? Not sure if that is totally true. You can’t believe everything you read on the internet 🙂 I do know the long ferment works on this recipe though!

      • Hi Erica,
        Thanks so much for stopping by. I’m so glad you like the recipe, as it’s one of my favorites and is one of our most popular recipes. I recently found out that I’m borderline diabetic, so I’ll be doing some research on it. My doctor told me that drinking apple cider vinegar, three times a day will help lower blood sugars?!? We’ll see:) Lynn

  • I used 3/4c chunky jam instead of the berries I didn't have on hand, and reduced the water about 1/4c to make up for the wetness. My muffins cam out fluffy with little chunks of fruit and strong fruit flavor throughout. Thanks for the recipe.

  • Thank you for a great recipe using leftover starter! It turned out perfect, delicious and the house smells heavenly! I substituted 1 C of gluten free pancake mix for a cup of all purpose flour. (I usually have pamelas, but used King Arthur today)

  • Sourdough muffins – a new one to me – bet they taste delicious – my favourite muffin is blueberry, cream cheese and white chocolate – not good for me so I don't do it often. Cheers from Carole's Chatter

    • Hi Carole~ If you have never tried sourdough muffins, you need to give them a try~ Thanks for stopping by and blueberry, cream cheese and white chocolate sounds wonderful to me:)

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