Go Back
–+ servings
Freshly baked blueberry sourdough muffins on wire cooling rack showing golden brown exterior with pops of blueberries throughout.

Blueberry Sourdough Muffins

A perfect grab and go breakfast that is wholesome and uses some of your sourdough discard? Yep! These blueberry muffins have great texture and flavor. I think you’ll love the ingredient list too!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 12 Muffins
Author: Carlee

Ingredients

  • 1 cup old fashioned rolled oats
  • ½ cup milk
  • ½ cup vanilla yogurt
  • ½ cup sourdough starter
  • ⅓ cup honey or brown sugar
  • ⅓ cup oil
  • 1 large egg beaten
  • 1½ cup all purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 pint blueberries
  • 1 Tablespoon all-purpose flour

Instructions

  • Stir together 1 cup old fashioned rolled oats, ½ cup milk, ½ cup vanilla yogurt, ½ cup sourdough starter, and ⅓ cup honey or brown sugarright away and let sit while you gather up the rest of the ingredients and get ready. You want the oats and raisins to have a chance to soften up a bit.
  • Preheat the oven to 400°F and grease a 12 cup muffin tin.
  • Stir ⅓ cup oil and 1 large egg into oat mixture.
  • In a small bowl, mix together 1½ cup all purpose flour, 1½ teaspoons baking powder, and ½ teaspoon salt.
  • Stir dry ingredients into wet ingredients. The batter will be thick.
  • Toss 1 pint blueberries of washed blueberries with 1 Tablespoon all-purpose flour. Fold into the batter until evenly distributed.
  • Spoon into prepared muffin tin. Each well should get about 3½ Tablespoons of batter and be roughly ¾ of the way full.
  • Bake 20-25 minutes or until golden brown. Remove from muffin tin and cool on wire rack.
  • Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Notes

You can use sourdough discard or unfed sourdough for this recipe.
Vanilla yogurt also works great in this recipe.
Feel free to sub in some whole wheat flour in place of the all-purpose. A half cup is a good place to start, but you can get away with a little bit more if you want to. 
For a sweeter muffin, add a couple of tablespoons more sugar, honey, or maple syrup to the batter. 

Nutrition

Serving: 1Serving | Calories: 213kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 167mg | Potassium: 117mg | Fiber: 2g | Sugar: 11g | Vitamin A: 70IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg
Tried this recipe?Please consider rating it and saving on Pinterest for later!