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These easy overnight sourdough blueberry muffins are soft, flavorful and delicious. Made with fresh or frozen blueberries, they are lightly sweet and have a delicious sugar topping for a little crunch.

three sourdough blueberry muffins on a wooden cutting board.

If there is one thing for sure – our family loves muffins. And as someone who has baked sourdough for a handful of years, long fermented sourdough blueberry muffins are one of our favorites! These are the perfect muffins to make while resting during the Sabbath. Simply prep the night before (IE Friday before sun down) and eat the next morning (Saturday)!

These overnight sourdough blueberry muffins are one of my personal favorites because I can mix together the dough at night and have healthy, long fermented muffins ready to go within minutes in the morning.

The result is a light, fluffy and extremely moist muffin thanks to an enriched batter made with egg, milk and butter. If you want these muffins ready to go in the morning, simply combine the blueberry muffin batter together, let it sit on the counter overnight and add in the remaining ingredients in the morning before baking.

There truly is nothing better than fresh muffins straight from the oven. I enjoy packing these for lunch and our girls will eat them all day long.

A batch does not last more than two days in our house. They are that delicious!

Why you will love these sourdough blueberry muffins

They are so easy to make – seriously, these can be made as stir and go or long fermented.

The muffins are light and fluffy thanks to an enriched batter.

The color is beautiful – especially if you stir in frozen blueberries.

Kitchen Equipment

We have a few favorites to make this recipe – a large mixing bowl (with a lid), a small bowl, a whisk, a silicone muffin pan and a cookie dough scoop.

Ingredients for sourdough blueberry muffins

These long fermented sourdough blueberry muffins come together with a handful of ingredients with the three main ingredients coming from blueberries, sourdough discard and turbinado sugar. For a full list of ingredients, check out the full recipe located at the bottom of the page.

Blueberries: The main star of the show – you guessed it – blueberries! We use either fresh and frozen blueberries within this recipe. Our favorite part about blueberry muffins is the way the juice pops in your mouth when you take a bite.

Sourdough Discard: Sourdough discard – in the active or discard form – makes the perfect compliment to the ’sweet’ ingredients within this recipe. The tangy flavor provides moisture and ferments the dough as it sits (which make this recipe even more gut friendly).

Turbinado Sugar: One of my top 9 tips to make bakery style sourdough blueberry muffins – is by topping your muffins with turbinado sugar. This coarse sugar elevates muffins from good to great by adding a little texture / crunch to the top of a recipe.

How to make sourdough blueberry muffins

These notes are for long fermented sourdough blueberry muffins (IE the overnight option). See the recipe card for both long fermented and stir-and-go instructions.

Step 1: Mix overnight ingredients and leavening agents for following morning.

Step 2: Mix together remaining items next morning.

Step 3: Fill muffin tins 3/4+ full.

Step 4: Top with sugar.

Step 5: Bake and enjoy.

How to store the muffins

Store the muffins at room temperature for up to three days in a ziplock bag. Alternatively store in the fridge for up to a week or in the freezer for three months. Note, if you place these in the refrigerator or in the freezer, the sugar may dissolve through time.

Frequently Asked Questions

This recipe uses cornstarch to coat the blueberries to prevent them from sinking to the bottom of their muffins. By coating them in cornstarch (or flour), this ensures they will stay in place.

We have farm fresh eggs which do not go into the fridge unless they need to be cleaned. Milk can stay on the counter in this batter thanks to the sourdough discard – yay fermentation! Remember, brioche type / enriched batters all sit on the counter for extended periods of time with dairy products. If you are not comfortable with this – there is a stir and go option or you can place the batter in the fridge overnight.

Sourdough Blueberry Muffins (Overnight Recipe)

Hailey

These easy sourdough blueberry muffins are soft, flavorful and delicious. Made with fresh or frozen blueberries, they are lightly sweet and have a delicious sugar topping for a little crunch.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Overnight Ferment 12

Total Time 12 35

Course Breakfast, Dessert, Snack

Cuisine American

Servings Muffins

Calories 274 kcal

Equipment

1 Large Mixing Bowl
2 Small Bowls
1 Silicone Muffin Pan
1 Cookie Dough Scoop

Ingredients

1 cup All purpose Flour
3/4 cup White Sugar
1/4 cup Sourdough discard Active or discard
2-3 TBS Milk
8 TBS
Salted  Butter
Equivalent of one stick
2 Eggs
1 tsp Vanilla Extract
1/2 tsp Cinnamon
1/8 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Cornstarch
1 tsp Lemon Juice
3/4 cup Blueberries
1/4 cup Turbinado sugar for topping

Instructions

Long Fermented Instructions

In a separate bowl, melt (or soften) the butter. Mix in the eggs, milk, vanilla extract, sourdough discard, flour and white sugar together.
In another bowl, add together the baking soda, baking powder, cinnamon and salt. In a separate bowl, large enough to hold blueberries set aside cornstarch. Reserve these aside to stir in the morning.
Allow the ingredients to long ferment for 10-12 hours (overnight).
In the morning, add the blueberries to the cornstarch, coating them throughly. To the bowl of fermented batter, stir in the bowl of reserved ingredients plus the lemon juice (not previously set aside earlier)- folding in the blueberries.
Top with turbinado sugar and cook as outlined above.
Prepare a muffin tin and fill at least 3/4 of the way. Alternate the muffin tin by alternating filling the spaces (leaving half empty). Top with turbinado sugar.
Bake for 5 minutes at 425 degrees. Keep the muffin tin in the oven and reduce the heat to 350 degrees.
Bake for 12-15 minutes or until a toothpick comes out clean from the middle. Remove from the oven for 5 minutes before removing from the pan.
Allow the muffins to sit on a cooling rack until completely cooling before storing.The cornstarch will prevent the blueberries from sinking to the bottom of the flour.

Stir and Go Instructions

Preheat the oven to 425 degrees Fahrenheit. In one bowl, mix together the dry ingredients.
In a separate bowl, mix together the wet ingredients. In a third bowl, mix together blueberries and cornstarch.
Mix together the dry ingredients and the wet ingredients together. Fold in the blueberries.
Bake as outlined above (starting at how to prepare the muffin tin).

Notes

Blueberries

We use frozen blueberries, though fresh blueberries are great too. Freeze dried or dried blueberries will not work within this recipe due to their reduced water content.

Sourdough Discard (Active vs. Discard)

Either active sourdough starter or sourdough discard can be used within this recipe because of the additional leavening agents. If you use sourdough discard, the flavor can be more sour than active sourdough starter.

Nutrition

Serving: 1muffinCalories: 274kcalCarbohydrates: 34gProtein: 3.9gFat: 13.9gSaturated Fat: 8gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.9gTrans Fat: 0.3gCholesterol: 95mgSodium: 230mgPotassium: 65mgFiber: 0.9gSugar: 20gVitamin A: 440IUVitamin C: 1.2mgCalcium: 36mgIron: 1mg

Keyword discard, fruit, sourdough

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blueberry muffins with butter in middle and text.

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