Easy Sourdough Blueberry Muffin Recipe – Overnight Or Quick
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Fluffy sourdough blueberry muffins make a healthy breakfast or a tasty afternoon snack the whole family will love. A great way to use sourdough discard or active sourdough starter, they are fluffy, moist, and absolutely delicious. Ferment overnight to make them easier to digest or make them fast.
In the last 6 months, I’ve fallen in love with muffins (check out my master sourdough muffin recipe here). Why? They are really easy to make, they make a dozen, and then you have an easy and convenient breakfast or snack right on hand.
You can easily put them in the freezer for later, a technique I like to implement so that I don’t eat every single muffin in the first two days.
We are currently drowning in blueberries. We picked a whopping 68 pounds this blueberry season, most of which will be destined for the freezer. But while I still have plenty of fresh blueberries, I will be cooking up a ton of blueberry recipes.
You HAVE to try these blueberry oatmeal cookies, sourdough blueberry rolls or these sourdough scones. Amazing!
These sourdough blueberry muffins are soft, fluffy, and they aren’t too sweet. Making this the perfect blueberry muffin recipe, in my opinion.
Why You Will Love This Recipe:
Healthy: Fermented grains are easier to digest and have more bioavailable nutrients. Plus, it is naturally sweetened with honey.
Fluffy: These sourdough muffins have a slightly different texture than your typical muffin, but still have that lovely fluffy texture that one desires.
Perfect snack: I don’t know about you, but I love a good grab-and-go snack. This easy recipe works perfectly. Grab one or two to toss at the kids while running late to church. Oh just me?
Excellent Discard Recipe: Have a lot of leftover sourdough starter? These make the perfect sourdough discard blueberry muffins. Did you know that you can use active or discard to ferment recipes? Basically any recipe that also includes a chemical leavener like baking soda or baking powder will most likely work just fine with leftover sourdough discard.
Tips For Making Sourdough Muffins
- After the grains have been soaked, the batter tends to be pretty firm. I recommended using a stand mixer to mix up the remaining ingredients.
- To prevent the blueberries from dropping to the bottom of the muffins, toss the blueberries in a teaspoon or two of flour. Those who can’t tolerate unfermented grains can use gluten free flour (this is what I do). This is totally optional.
- I love using an ice cream scoop to scoop the batter into the muffin tins. It’s the perfect amount and comes out easily.
- If you don’t have a problem digesting grains, then you don’t have to ferment them. Just mix up the ingredients and bake.
- You can use frozen blueberries, but your muffins will most likely turn purple.
- If you want to use sugar rather than honey, simply swap 3/4 cup of sugar (for the honey) and add an extra 1/2 cup of sourdough starter.
- Don’t have blueberries? No worries, substitute with chocolate chips.
FAQ:
You can easily create your own. See how to make a quick and easy starter here that I’ve had for years.
You can also buy one from a local bakery, order them online, or ask a friend.
Yes! I’ve used both frozen and fresh, and both work well. Don’t thaw them, just place them in the batter and bake.
Frozen blueberries will most likely turn your muffins a pretty shade of purple. Coat them in a little bit of flour to help minimize the color bleeding into your batter.
No, you can just use sourdough discard, mix up the batter using the directions below (just skip the fermentation time), and bake.
The fermentation allows the healthy bacteria and yeasts in the sourdough starter to ferment some of the grains, making it easier for our bodies to digest, and rendering some of the nutrients more bioavailable.
For our family to eat grains, we need to ferment for 24 hours. Otherwise, many of us suffer from digestion issues. So I like to make these into overnight sourdough blueberry muffins. Make one day, allow to ferment overnight, and bake the next morning.
Sourdough discard can be used in a variety of ways. When using discard in recipes, it is often paired with a leavening agent like baking soda or baking powder since the yeast in the sourdough starter is not what gives the dish its rise. Use it in muffins, cakes, cookies, scones, pancakes, cobbler, brownies, even discard bread.
Ensure that the baking soda is fresh. Old leavening agents won’t rise muffins very well.
This is dependent on preference. Butter adds a delicious buttery flavor to muffins where oil can create a more moist and fluffy muffin. For most recipes, either will work. If you don’t have oil, substitute with melted butter and vice versa.
Yes. I’m new to milling fresh grain. I’ve found that when I’m making recipes with fresh flour, you may need to add a little more flour. This is because the flour is much fluffier than flour coming from the floor and is not ground as finely.
Yes. Substitute the honey with sugar and add an extra 1/2 cup sourdough starter. This will give it the moisture the recipe needs to replace the moisture in the honey.
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Ingredients:
Sourdough starter – Active sourdough starter or sourdough discard will work. New to sourdough? You can check out my way to make your own sourdough starter here.
All-purpose flour – Nothing fancy here.
Butter – Could also substitute with oil for a dairy free version. I would suggest using avocado oil or melted coconut oil as these are healthier oils.
Honey – I like using honey as an unrefined sugar that is a touch healthier than regular sugar. You can also substitute with maple syrup. If you want to use sugar, you totally can. See how in the recipe card.
Eggs – Preferably room temperature.
Baking soda – This gives the muffins that fluffy texture.
Salt – Bring out all the yummy flavors and heighten the sweetness.
Vanilla – Store-bought or learn how to make vanilla extract here.
Blueberries – Fresh or frozen. Typically in the summer I use fresh blueberries and during the winter I use frozen since that is what I have on hand.
Tools you may need:
Stand mixer (optional, but handy) or a large mixing bowl.
Measuring cups and spoons
Muffin liners
Rubber spatula
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How To Make Overnight Sourdough Blueberry Muffins: Long-Fermented
In a large bowl (I like to use my stand mixer bowl), mix together melted butter, honey, flour, and sourdough starter (active or discard will work).
The dough will be pretty thick and will continue to thicken as it ferments.
Depending on how saturated your starter is, you may need to add a touch of water. I feed my starter equal parts water to flour.
Cover the bowl with a tea towel, beeswax wraps, or plastic wrap and allow to ferment for 12 to 24 hours.
The next day, preheat the oven to 375 degrees.
Line muffin tins with paper liners or grease well.
Take your fermented muffin batter and add vanilla extract, baking soda, eggs, and salt to the batter.
Start mixing all the ingredients together. You can do this with your hands, but I prefer to use my stand mixer. It makes it way easier.
Optional: While the batter is mixing, take your fresh blueberries and mix them with a teaspoon or two of flour (just until they are lightly coated, as this helps prevent them from sinking to the bottom of the muffin). If using frozen blueberries, skip this.
Once the batter is mixed well and no large lumps remain, gently fold the blueberries in.
Spoon into muffin tins equally. I like to do this using an ice cream scoop.
Bake for 20-25 minutes until tops start turning golden brown and a toothpick comes out clean.
Flip onto a wire rack and allow to cool.
How To Make The Quick Version Of This Sourdough Blueberry Muffin Recipe:
Preheat the oven to 375 degrees. Grease muffin tin or line with cupcake liners.
In a large bowl, mix together melted butter, honey, flour, and active sourdough starter.
Wash and dry blueberries. Place in a medium bowl and dust with flour (optional).
Add vanilla extract, baking soda, eggs, and salt to the batter and stir until it just comes together.
Scrape sides occasionally.
Once the batter is mostly smooth without any large clumps, gently fold in the blueberries.
Spoon into muffin tins equally. I really like to use an ice cream scoop to get the perfect amount in each well.
Bake for 20-25 minutes until tops start turning golden brown and a toothpick comes out clean.
Flip onto a baking rack and allow to cool.
Storage:
Store in an air-tight container for up to 5 days at room temperature or freeze for up to six months.
Find More Sourdough Recipes:
- Scones
- Banana Bread
- Sourdough Discard Crackers
- The Best Sourdough Biscuits
- Sourdough Chocolate Chip Cookies
- Sourdough Banana Muffins
Tried this recipe and loved it? I would love if you would come back and give it 5 stars. Please and thank you! Tag me on Instagram @ablossominglife
Sourdough Blueberry Muffins
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Equipment
Ingredients
- 1/2 cup sourdough starter* active or discard
- 1.5 cups all purpose flour
- 1/3 cup butter melted
- 3/4 cup honey*
- 2 eggs
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla
- 1 cup blueberries fresh or frozen – add a little more if desired
- 1 tsp flour optional
Instructions
- In a large bowl, mix together melted butter, honey, flour, and sourdough starter.
- Cover and allow to ferment for 12 to 24 hours at room temperature. (optional)
- The next day preheat oven to 375 degrees. Line muffin tins with cupcake liners or grease well.
- To the fermented dough, add vanilla extract, baking soda, eggs, and salt.
- Mix all the ingredients together in a stand mixer or hand mixer well. Scrape sides occasionally.
- Wash and dry blueberries. Place in bowl and dust with flour (optional).
- Once the batter is mostly smooth without any large clumps, gently fold in the blueberries.
- Spoon into muffin tins equally.
- Bake for 20-25 minutes until tops start turning golden brown and a toothpick comes out clean.
- Flip onto baking rack and allow to cool. A plate works well, too.
Notes
- You can make this recipe without the long fermentation. Just mix all the ingredients together and bake.
- Fresh or frozen blueberries will work. Frozen have a tendency to bleed into the batter. Bake from frozen, no need to wait for them to thaw.
- Dust the blueberries with flour before adding them to the sourdough muffin batter to help them not sink to the bottom.
Oh my goodness, these muffins are FANTASTIC! I only had whole wheat flour so was a little nervous they wouldn’t turn out. They’re soooo good and I love they can sit out for a day prior to baking.
Yayyy! Ohh that is good to know. I’ll have to try it.
With substituting honey with sugar, are you adding in 3/4 cups sugar. I see to add 1/2 cup extra starter but I couldn’t see where it says how much sugar, so wondering if it’s the same amount as the honey. Thanks!
Yes. I’m sorry that is confusing. Use 3/4 cup of sugar instead of the honey and then add 1/2 cup of sourdough starter to add moisture.
These were great! I used honey and let ferment for about 16 hours before baking the next day. Will definitely make again!
That is so wonderful to hear! Glad you enjoyed them.
I didn’t see about adding in another 1/2 if you use honey until now which my dough has been in the fermentation process for already 8 hours. I panicked and just added the other 1/2 in now and remixed it in… hoping I didn’t mess anything up. I didn’t think honey was a substitution since that is all it says to use in the recipe. Thanks!
Oh no! I hope it still worked out for you. You only need to add a half of cup extra of sourdough starter if you use sugar rather than honey. If you use honey, you don’t need to add anything extra.
I had the same confusion and made the same mistake. I think what she meant was if you’re swapping honey for sugar, not sugar for honey (which is what is written in the note). Also side note, I used active starter, so a total of 1 cup of active starter in my batch. I don’t know how it’s going to turn out but I will come back to update once I bake them!
I’m sorry that is confusing. If using sugar, use 3/4 cup of sugar (in place of the honey) and then add 1/2 cup of sourdough starter to add moisture. If using honey, just keep everything the same as in the recipe. I hope they turn out well for you!
could I use dried blueberries in this recipe?
I have never tried it, but I don’t see why not.
Hello, can I use coconut oil instead of butter for a dairy free recipe?
Thanks!
Yes! For sure.
Do you long ferment on the counter or in the refrigerator?
On the counter!
Hi Amy, I want to try this recipe but is there a substitute for the honey? I like using natural sweeteners but that is a lot of honey! Looking forward to trying these!
You could also try maple syrup. Hope that helps