These sourdough blueberry muffins are soft and fluffy, packed with juicy blueberries, and topped with a buttery, crunchy vanilla streusel. If you bake with sourdough often, you know it’s not just for bread. These muffins are a good reminder of that. You can use either discard or active starter, so it’s a great way to use up what you have on hand without waste.
Why You’ll Love These Sourdough Blueberry Muffins
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Made with sourdough discard or active starter
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Loaded with fresh blueberries
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Soft, fluffy inside with a sweet, crunchy topping
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Easy to make, freezer-friendly
Ingredients to Make Sourdough Blueberry Muffins
Sourdough starter: Use your sourdough discard (unfed starter) or an active bubbly one.
Melted butter: Melted butter gives a rich flavor and makes these muffins super easy to throw together.
Blueberries: Fresh or frozen both work great.
Kefir or buttermilk: These add moisture and help create that soft, delicate crumb.
Greek yogurt: Greek yogurt adds moisture and richness to the batter without making it heavy.
Room temperature eggs: If your eggs are too cold, it can cause the batter to clump or split.
This is just a quick overview of the key ingredients. For exact amounts and full instructions, scroll to the recipe card at the bottom of the post!
How to Make Sourdough Blueberry Muffins with Streusel Topping
Start by whisking together flour, salt, and baking powder in a bowl. Add blueberries and toss them in the flour to coat, this helps prevent sinking.
In a separate bowl, mix melted butter and sugar until smooth. Add eggs one at a time, whisking well. Pour in kefir, sourdough starter, greek yogurt, and vanilla. Whisk again until smooth.
Gently fold the dry ingredients into the wet using a spatula. You don’t want to overmix here.
To make the streusel, combine flour and sugar, then mix in the soft butter and vanilla with your hands until crumbly.
Scoop the batter into a muffin tin lined with paper liners, filling about three-quarters of the way. Sprinkle generously with streusel.
Bake until golden on top and a toothpick comes out clean.
FAQ
Can I use frozen blueberries?
Yes! Just add them straight from the freezer without thawing to prevent them from bleeding into the batter.
What kind of sourdough starter should I use?
Both discard and active starter work.
Can I skip the streusel topping?
Totally, but it adds an amazing texture. You could also sprinkle with a bit of coarse sugar for crunch.
How do I store these muffins?
They’ll keep for up to 3 days at room temperature or freeze well for up to a month.
Sourdough Blueberry Muffins with Streusel Topping
Soft, fluffy, bakery-style muffins made with sourdough discard, kefir, and sweet blueberries. Topped with a crunchy streusel for the perfect finish.
Ingredients
- 250 g all purpose flour
- ½ tsp sea salt
- 2 tsp baking powder
- 250 g blueberries
- 110 g melted butter
- 100 g sugar
- 2 eggs room temp
- 120 g kefir or buttermilk
- 120 g sourdough starter discard or active
- 60 g Greek yogurt
- 1 tsp vanilla extract
Streusel Topping
- 60 g flour
- 75 g sugar
- 45 g soft butter
- 1 tsp vanilla extract
Instructions
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Preheat oven to 190°C (375°F). Line a muffin tin with paper liners.
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In a large bowl, whisk together the flour, salt, and baking powder. Add the blueberries and gently toss to coat them in the flour.
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In a separate bowl, whisk melted butter and sugar until smooth. Add eggs, kefir, sourdough starter, greek yogurt, and vanilla. Whisk until combined.
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Fold the dry ingredients into the wet mixture with a spatula. Don’t overmix.
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In a small bowl, combine streusel ingredients and mix with your fingers until crumbly.
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Fill muffin liners ¾ of the way. Sprinkle with streusel topping.
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Bake for 22–25 minutes or until the tops are golden and a toothpick comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
Recipe Notes
Use sourdough discard or active starter
Don’t overmix
Nutrition (per muffin)
Estimated
Calories: 230
Fat: 10g
Carbs: 30g
Sugar: 12g
Protein: 4g