Sourdough Blueberry Muffins, A Healthy Breakfast Recipe

Learn how to make these sourdough blueberry muffins as a healthy breakfast treat!

If I am not coming up with fun new Blackstone recipes with my husband, you bet you can find me in the kitchen, whipping up some delicious sourdough baking recipes.

I’ve made double chocolate chip sourdough muffins (still need to get that one up on the blog) and have a few other healthy sourdough recipes I need to try.

Now, this sourdough blueberry muffin recipe is *chef’s kiss*.

Literally, so moist, flavorful, and a new staple in my household.

I do warn you that I am not a fan of overly sweet muffins so I limited the sugar on this recipe.

The sweetness in the blueberries are enough for me.

If you like sweeter muffins, feel free to add about 1/4 cup more sugar.

I personally enjoy heating these up, adding some ghee or a drizzle of honey and pairing it with a side of fruit or some turkey sausage in the morning.

Another way I like to eat this is with a side of plain cottage cheese. Really, I just like having a side of extra protein in the morning for that boost of energy.

How to Get Sourdough Discard

There are a few ways to get sourdough discard.

First one, is to make your own sourdough starter. I haven’t done that yet but I know some who have.

Here is a good recipe if you are looking to make your own sourdough starter.

Once you make it, whenever you are discarding the sourdough to feed your starter, you should save it for recipes like this one!

Another way to get sourdough starter is to ask a friend!

This is what I did because I didn’t have time to make my own.

So a friend gave me the sourdough starter and whenever I go to feed my sourdough starter, I discard a lot of it and save it in my discard container!

Never actually discard the discard. There are many nutritional benefits and so many delicious recipes!

What Ingredients Do I Need for Sourdough Blueberry Muffins?

There are a fair amount of ingredients you will need for this recipe. However, you probably have most of these (or a good substitute) at home.

For dry ingredients you will need flour, sugar, baking powder, salt, and fresh blueberries.

You can really use whatever flour you want but I tend to use all-purpose flour or bread flour for these types of recipes.

As for sugar, feel free to use granulated sugar, Truvia, coconut sugar, or cane sugar.

Fresh or frozen blueberries work well for the sourdough blueberry muffin recipe. However, I do prefer fresh!

How to Sourdough Blueberry Muffins

Before you start, preheat your oven to 425 degrees.

Next, grab your muffin pan and either spray with non-stick cooking spray or line with parchment liner.

Then, you will need a large bowl.

Whisk together flour, sugar, baking powder, and salt.

When thoroughly combined, toss in your blueberries and gently stir.

Next, grab a smaller bowl and mix together eggs, coconut oil, milk, Greek yogurt, vanilla extract, and the sourdough discard.

Fold the wet ingredients into the dry ingredients only until you can’t see the dry ingredients anymore.

Don’t over stir!

Fill the muffin liners 3/4 of the way full with the batter.

Sprinkle coconut sugar on top. You can sprinkle any kind of sugar but I think the coconut sugar looks the prettiest here.

Bake these muffins at 425 degrees for 5 minutes and then reduce the temperature to 375.

Continue baking for 15 minutes or until a toothpick comes out clean.

Let them cool down a little bit and enjoy!

Recipe Tips for Sourdough Blueberry Muffins

I typically recommend fresh blueberries in this recipe as I feel like fresh is best. However, if you are in a pinch, you can use frozen.

Play around with the toppings. Don’t have coconut sugar? No problem! Add in cinnamon, or regular sugar, or even for-go the toppings and drizzle honey prior to eating.

Add in a little lemon or orange zest to the recipe for extra flavor!

If your muffins taste try, you probably added too much flour.

When working with these types of recipes, measuring your flour accurately is key!

Another reason why they could be too dry is overmixing the batter. Be sure to fold your batter in gently and only mix until the dry ingredients disappear.

Can Sourdough Blueberry Muffins Be Frozen?

Absolutely!

Once your muffins cool completely wrap them in plastic wrap and store them in an air-tight container.

You can keep them frozen like this for a few months.

When ready to eat, thaw on the counter or microwave until warm.

I hope you enjoy this healthy breakfast recipe as much as my family did!