I love how Sourdough baking turns everyday baked goods into something special, and this blueberry muffin recipe is a favorite in my house because it uses sourdough discard in a simple, one-bowl discard recipe that feels effortless yet flavor-packed. These Muffins are bakery style and bakery-style, big, beautiful, and classic, with a large domed top, a super soft crumb, and a tender, moist, fluffy texture thanks to sour cream and a balance of sweet and buttery notes that make every bite taken feel indulgent, even when photographed on a white background. The Blueberry taste really shines through with plenty of blueberries delivering bold blueberry flavor, much like blueberry coffee cake muffins, while the Streusel Topping adds contrast through a thick crumb topping, streusel crumb topping, and sweet streusel topping that is perfectly crunchy and delicious.
This version is easy to make, lightly sweet, and delicate, perfect with coffee or afternoon tea, whether you use a freshly fed starter or follow my tips for discard baking. If you enjoy exploring sourdough quick bread recipes, you’ll recognize familiar inspiration from sourdough morning glory muffins, sourdough banana nut muffins, double chocolate sourdough muffins, Lemon Poppyseed Sourdough Muffins, Sourdough Banana Bread Muffins, and Cranberry Orange Sourdough Muffins, alongside cozy classics like Sourdough Coffee Cake, Cinnamon Streusel Sourdough Banana Bread, The Best Chewy Sourdough Chocolate Chip Cookies, Double Chocolate Espresso Sourdough Bread Recipe, and Sourdough Pumpkin Chocolate Chip Muffins (Discard), all sharing that best, well-loved balance of comfort, texture, and deep flavor.
Sourdough Blueberry Muffins with Streusel Topping Bakery-Style? THE SHORT ANSWER
Why you’ll love this recipe
You’ll love this sourdough muffin recipe because it delivers big, beautiful, bakery-style muffins with a large domed top, while still being quick, easy to make, and a great way to use up sourdough discard, which is exactly why I rely on it for easy meal prep at home. These muffins work perfectly as a grab-and-go breakfast, a relaxed afternoon snack, or even a quick breakfast recipe, much like my Sourdough Breakfast Bars with Jam, and the texture reminds me of cozy favorites such as Sourdough Coffee Cake, Cinnamon Streusel Sourdough Banana Bread, The Best Chewy Sourdough Chocolate Chip Cookies, Double Chocolate Espresso Sourdough Bread Recipe, and Sourdough Pumpkin Chocolate Chip Muffins (Discard). What really makes them special is the buttery cinnamon-sugar streusel that forms a perfect crunchy-sweet topping, just like the one on Sourdough Apple Muffins with Cinnamon Streusel, giving these muffins that bakery-quality finish I’ve learned to appreciate through years of sourdough baking.
Why use sourdough discard in baking
Using sourdough discard in baking adds real value because it brings extra moistness, deeper depth of flavor, and a gentle slight tang that sourdough is known for, especially when you’re regularly feeding a sourdough starter and need to discard a portion before adding flour and water. From my experience, while discard is no longer ideal for leavening classic baked goods like artisan sourdough bread or cinnamon rolls, it shines in a wide variety of sourdough discard recipes such as pancakes, cookies, biscuits, and crackers, and it works beautifully in cozy bakes like Sourdough Coffee Cake, Cinnamon Streusel Sourdough Banana Bread, The Best Chewy Sourdough Chocolate Chip Cookies, Double Chocolate Espresso Sourdough Bread Recipe, and Sourdough Pumpkin Chocolate Chip Muffins (Discard), making everyday baking both practical and flavorful.
Ingredient Notes and Substitutions
Blueberries: You can use fresh or frozen blueberries here, and both work really well. I like using wild blueberries because their small size gives more blueberries in each bite, but regular ones are perfectly fine too. If you want to change things up, raspberries or blackberries also work well in this recipe.
Oil: Sunflower oil is a great choice because it has a neutral taste and doesn’t overpower the muffins. You can also use avocado oil, organic canola oil, or grape seed oil instead. Melted butter should work, but it hasn’t been tested for this recipe.
Cinnamon: If you don’t want to use cinnamon, you can replace it with half the amount of cardamom or try a spice blend you enjoy. Nutmeg is another nice option and adds a warm flavor.
Flour: For a slightly more wholesome muffin, you can use whole wheat pastry flour instead of all-purpose flour without changing the texture too much.
Make it dairy-free: The recipe card includes instructions for making the streusel dairy-free, and you can also use dairy-free milk like oat milk or almond milk for the muffins if you prefer.
Method
This Method keeps everything calm and organized, something I rely on when baking favorites like Sourdough Coffee Cake, Cinnamon Streusel Sourdough Banana Bread, The Best Chewy Sourdough Chocolate Chip Cookies, Double Chocolate Espresso Sourdough Bread Recipe, and Sourdough Pumpkin Chocolate Chip Muffins (Discard), because a clear flow makes even detailed recipes feel easy.
Step 1
In Step 1, I whisk the milk, discard, oil, eggs, and vanilla together in a large bowl, creating a smooth base that sets up the batter for even mixing later.
Step 2
For Step 2, I add the flour, sugar, baking powder, cinnamon, and salt, then mix until just combined, before adding the blueberries to the muffin batter and carefully fold them in to keep them intact.
Step 3
During Step 3, I spoon the batter evenly into each muffin cup, which helps the muffins bake at the same rate and rise nicely.
Step 4
In Step 4, I top each muffin with streusel topping and bake for about 22 minutes, just long enough for the tops to set and the centers to cook through.
Top Tips
My Top Tips include don’t thaw the berries when using frozen berries—add them directly from the freezer to reduce purple colour leaching into the muffin batter too much; since the batter is thick enough, berries won’t sink to the bottom, so there’s no need to coat them in flour beforehand. You can omit the streusel if the muffins feel on the sweet side with its addition, or if you prefer a less-sweet muffin, simply leave the topping off. If making streusel feels a bit much, sprinkle the tops of each muffin with a little coarse sugar instead, and always use liners—I prefer using muffin liners for fruit muffins because added fruit can sometimes burn with direct contact on the muffin tin.
Recipe Notes
In my Recipe Notes, if you want to make a muffin with a stronger sourdough flavour, letting the starter do more work and making it easier to digest, simply chill the batter; simply mix everything in a large bowl, refrigerate it covered for up to eight hours, then scoop into cups and bake as usual.
How to Store
For How to Store, good storage means keep the muffins in a sealed container at room temperature for 3–4 days, but if your home is very warm, refrigerate instead because the fruit spoils more quickly, and the streusel usually softens a bit over time.
Freezing
When Freezing, I transfer fully cooled muffins to an airtight container, freeze them for up to two months, then thaw at room temperature before serving.
FAQs
How long do sourdough muffins last?
Sourdough muffins last about 2-4 days on the counter when stored in airtight containers to maintain freshness, or in the fridge for up to a week, though some recommend only up to 3 days as they can dry out faster. For longer storage, Freezing is ideal, keeping muffins in the freezer for 2-6 months, and thawing overnight or gently reheating brings back a fresh-baked taste.
How does the addition of sour cream affect the texture, moisture, and flavor of blueberry muffins compared to traditional muffin recipes without sour cream?
A warm, homemade muffin is deeply comforting, and for both flavor and texture, nothing beats adding sour cream to Sour Cream Blueberry Muffins. Its tangy richness creates an ultra-moist crumb, while wild blueberries bring bursts of sweetness in every bite, a difference I’ve noticed across bakes like Sourdough Coffee Cake and Cinnamon Streusel Sourdough Banana Bread.
Why are my sourdough muffins dry?
These sourdough blueberry muffins are carefully designed to be moist and tender, so they should be not dry, but when they are, it’s usually possible that something small went wrong. From my baking experience with recipes like Sourdough Coffee Cake, Cinnamon Streusel Sourdough Banana Bread, The Best Chewy Sourdough Chocolate Chip Cookies, Double Chocolate Espresso Sourdough Bread Recipe, and Sourdough Pumpkin Chocolate Chip Muffins (Discard), dryness often comes from over-measured flour—which is easy to do—over-mixed batter, or muffins being baked too long, all of which pull moisture out quickly.
How does sourdough affect muffin texture?
Sourdough improves texture by controlling consistency, since a thick or thin mix can determine how the muffin batter bakes. I always aim for a semi-thick batter similar to plain yogurt, which helps suspend berries evenly throughout the muffins and fortify the overall structure once baked, a balance I rely on in bakes like Sourdough Coffee Cake and Cinnamon Streusel Sourdough Banana Bread.
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