These easy sourdough blueberry muffins are the perfect treat for any time of day! Top with a generous serving of grass fed butter to make them taste even better. Try this easy recipe next time you have sourdough to discard!

sourdough blueberry muffin batter next to baked muffins

We made these easy sourdough blueberry muffins for a first day of school treat in our homeschool kitchen! They would also be delicious for a brunch, breakfast, or dare I say bedtime snack?

I will also be serving them for a toxin-free, spa night skincare sampling event next week! You make the muffins, and I will provide the samples and instructions for you to host your own spa night with your friends. Send me an email to get started! info@thesensiblelifewithsara.com

Make these muffins part of your own from-scratch, toxin-free kitchen! Store bought muffins can contain fillers, preservatives, multiple sugars, and inflammatory oils. Research shows that these types of ingredients are tied to health issues that can easily be avoided by using whole food ingredients that our bodies recognize and can process properly.

Try setting aside some time on the weekend to practice if you are new to cooking from-scratch! These muffins, and many other made from-scratch foods are easy to make ahead of time and store in the freezer until ready to use.

Let’s get started!

Gather your tools and ingredients:

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Tools: use glass, stainless, and wooden tools when possible for best results

liquid and dry measuring cups
measuring spoons
stand mixer and bowl
medium glass bowl
citrus press
large wooden spoon
whisk
muffin tins
unbleached muffin liners
cake tester

ingredients for sourdough blueberry muffins in glass bowls

Ingredients: use organic ingredients when possible for best results

Dry ingredients:

2 cups flour
3/4 cup brown sugar
1/2 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda

Wet ingredients:

1/2 cup softened butter
2 eggs
1/2 cup sourdough discard
juice of one lemon (about 2 Tbsp)
1 tsp vanilla extract
1 1/2 cups frozen or fresh blueberries

Optional recipe variations:

Use 1/2 cup honey or maple syrup instead of the brown sugar.
Add 1 tsp cinnamon for a little spice.
Remove the lemon juice if you prefer.
Add 1/2 cup of your favorite nuts.
Top with grass fed butter or cream cheese when eating.

sourdough blueberry muffins on a wire rack

Recipe for easy sourdough blueberry muffins:

Step one

Preheat your oven to 425 degrees and measure all of your ingredients.

Step two

Whisk together dry ingredients into a medium glass bowl.

dry ingredients in a glass bowl with a wire whisk inside

Step three

Line your muffin tins with unbleached liners.

muffins tins lined with unbleached liners

Step four

In your mixer bowl, add all of the wet ingredients except the blueberries and eggs, and use your mixer to whisk together.

Step five

Add one room temperature egg at a time to the wet ingredient mixture and mix until combined.

sourdough blueberry muffin batter with two raw eggs being poured into the bowl

Step six

Start to slowly add the dry ingredient mixture into the wet ingredients while continuously whisking just until well combined.

Step seven

Gently fold blueberries into the batter with a wooden spoon.

sourdough blueberry muffin batter on a wooden spoon

Step eight

Spoon 1/4 cup muffin batter into each lined muffin tin.

sourdough blueberry muffin batter being spooned into muffin tins

Step nine

Place filled muffin tins (recipe makes about 14 muffins) into the pre-heated oven and bake for 5 minutes. Drop the oven temperature to 350 degrees and continue to bake for 20-25 minutes or until cooked through. Test doneness by placing a cake tester into the center of a muffin. Muffins are done when the tester comes out clean.

sourdough blueberry muffins being checked for doneness

Step ten

Let muffins cool in tins for one minute. Then move muffins to a wire rack to continue cooling. Enjoy your muffins as they are, or cut in half and top with grass fed butter. Store in a sealed container for 3-5 days, or freeze in a freezer bag for up to three months.