Sourdough Blueberry Muffins

Name: Sourdough Blueberry Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: ½ cup (60 grams) all-purpose flour; ½ cup (40 grams) rolled oats; 2 tablespoons (25 grams) brown sugar (packed); ½ teaspoon ground cinnamon; ½ teaspoon Diamond Crystal Kosher Salt (if using Morton's brand or table salt, reduce by half); 4 tablespoons (57 grams, ½ stick) unsalted butter (softened); 2 tablespoons (25 grams) sourdough starter discard; 2 cups (240 grams) all-purpose flour; 1 teaspoon Diamond Crystal Kosher Salt (if using Morton's brand or table salt, reduce by half); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ cup (113 grams or 1 stick) unsalted butter (melted); ½ cup (100 grams) granulated sugar; 2 large (100 grams) eggs (room temperature); ¾ cup (180 grams) whole milk (room temperature); ½ cup (100 grams) sourdough starter discard (room temperature); 1 teaspoon vanilla extract; 1 ½ cups (225 grams) blueberries (fresh or frozen (do not thaw))

Instructions

Prep:20minCook:20min

These Sourdough Blueberry Muffins are moist, buttery, and topped with a crispy oat streusel. Made with sourdough discard, they're quick, easy to make, and perfect for breakfast or snacking!

Updated at: Tue, 25 Nov 2025 00:13:31 GMT