The Best Sourdough Muffins with Blueberries & Strawberries
If your house is anything like mine, mornings can feel like organized chaos—with a side of cold coffee. But on days when I can slow down just a little, I love to make something special like these sourdough blueberry and strawberry muffins. They’re soft, bursting with flavor, and a great way to use up that extra sourdough discard.
They’re not just a treat—they’re a little taste of peace in the middle of your morning mayhem. And let’s be honest: when you’ve got a recipe that makes the kitchen smell like a bakery and still keeps your people full and happy? That’s a win in my book.
Why You’ll Love These Sourdough Blueberry and Strawberry Muffins
- Made with sourdough discard—no waste!
- Bursting with frozen blueberries and strawberries
- Fluffy, moist, and just sweet enough
- Freezer-friendly and kid-approved
- Reminds you of those little store-bought muffins—only better!
When I first made these muffins, the kids devoured them. I even tucked a few in the freezer to see how they held up. Sure enough, I pulled them out, let them thaw at room temp, and they tasted like they were just baked. That’s when my son declared, “This is a repeat!” And now it says that on my scribbled-up recipe card.
Ingredients for the Best Sourdough Muffins with Blueberries & Strawberries
- 1½ sticks unsalted butter (12 tbsp), melted and slightly cooled
- ¼ cup milk
- ¼ cup sour cream
- 1 cup sourdough discard (unfed is fine)
- 2 large eggs
- 2 tsp vanilla extract
- 1½ cups granulated sugar
- 2½ cups unbleached all-purpose flour
- 2 tsp salt
- 1 tbsp baking powder
- 2 tbsp cornstarch
- 1 cup frozen cubed strawberries
- 1 cup frozen blueberries
- 1–2 tbsp granulated sugar (for topping)
Tip: I use my NutriMill to keep fresh flour on hand. While I used store-bought flour this time, you could easily swap in half fresh-milled flour for even more flavor and nutrition. If you’re thinking about getting one, use my code MAKINMACON20 for $20 off your purchase!
🧁 Homemade Muffin Liners (Simple & Pretty)
Want a charming touch (and easy cleanup)? I like to make my own muffin liners using parchment paper. Just cut squares about 5 inches by 5 inches, place each square over a small can (like tomato paste), and press down gently to shape them into rustic, tulip-style cups. They hold their shape well in the muffin tin—and look so pretty, especially for events like our Muffins for Mom breakfast!
How to Make the Best Sourdough Blueberry & Strawberry Muffins
- Preheat oven to 425°F. Line or grease a 12-cup muffin tin.
- In a large bowl, whisk together butter, milk, sour cream, eggs, vanilla, discard, and sugar.
- In a separate bowl, whisk flour, baking powder, cornstarch, and salt.
- Toss frozen berries in the flour mixture to coat.
- Add wet ingredients to dry and stir gently until just combined—don’t overmix.
- Fill muffin cups about 3/4 full. Sprinkle sugar on top for a sweet crust.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 18–20 minutes, until golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a rack.
Inspired by Amy Bakes Bread’s Sourdough Blueberry Muffins.
Tips for Sourdough Muffin Success
- Use frozen berries straight from the freezer—no need to thaw.
- You can easily make a double batch and freeze extras for busy mornings.
- Want to switch it up? Try all strawberries or all blueberries instead of mixing both.
- For a crunchy topping, sprinkle a bit of turbinado sugar on top before baking.
Real-Life Moments Behind the Best Sourdough Muffins
If your kitchen looks like a flour bomb went off—same here. I’ve had flour everywhere, help from my son that didn’t exactly go according to plan, and moments where I questioned if the mess was worth it. But he’s learning. My teen daughter is learning too—little by little. And that’s what matters. These small, imperfect moments in the kitchen? They build confidence, memories, and life skills that go far beyond the muffins.
Whether you’re baking for your family, a ministry brunch, or just sneaking in a quiet morning before the chaos hits, I hope these muffins bring a little joy and a whole lot of flavor.
Let’s Chat & Connect
Have you tried these muffins? Leave a comment and tell me what fruit combo you used—or how your family liked them. And if you love recipes like this, be sure to:
👉 Grab my free Spring Sourdough Feeding Schedule for helpful tips, encouragement, and a rhythm that works in real life.
Or check out these next:
- The Best Sourdough Biscuits
- The Best Citrus Berry Sourdough Blossoms for Spring and Summer
- Meals for Spring: Quick, Comforting & Frugal
The Best Sourdough Muffins with Blueberries & Strawberries
Equipment
- 2 12 cup muffin tins
- Mixing Bowls
- Whisk
- Spatula
- Measuring Cups and Spoons
Ingredients
- 12 tablespoons butter 1 1/2 sticks
- ¼ cup milk
- ¼ cup sour cream
- 1 cup sourdough discard unfed
- 2 large eggs
- 2 teaspoons vanilla
- 1½ cups granulated sugar
- 2½ cups unbleached all-purpose flour
- 2 teaspoons salt
- 1 tablespoon baking powder
- 2 tablespoons cornstarch
- 1 cup frozen cubbed strawberries
- 1 cup frozen blueberries
- 1-2 tablespoons granulated sugar for topping
Instructions
- Preheat oven to 425°F. Line or grease a 18 cups of the muffin tins.
- In a large bowl, whisk together butter, milk, sour cream, eggs, vanilla, discard, and sugar.
- In a separate bowl, whisk together flour, baking powder, cornstarch, and salt.
- Toss frozen berries in the flour mixture until coated.
- Add wet ingredients to dry and stir gently until just combined—don’t overmix.
- Fill muffin cups about ¾ full and sprinkle tops with granulated sugar.
- Bake at 425°F for 5 minutes. Then reduce temperature to 350°F and bake for 18–20 more minutes, or until golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- No need to thaw the frozen berries—just toss them in frozen!
- Make a double batch and freeze for later. Let thaw at room temp for best texture.
- You can use all strawberries or all blueberries if preferred.
- Want a crunchy top? Sprinkle coarse sugar before baking.
- Use my code MAKINMACON20 at NutriMill.com for $20 off your own grain mill!
