Tender Sourdough Blueberry Muffins with Cornmeal
If there’s one thing I’ve learned from baking with sourdough, it’s that not everything benefits from being treated like bread. These sourdough blueberry muffins were a perfect example of that lesson. What started as a simple way to use up sourdough discard quickly turned into a string of test batches that looked promising, smelled incredible, and then somehow managed to eat like a brick.
At first, I assumed I was overmixing. Then I blamed my starter. Then I blamed the blueberries. But the truth was much simpler — the balance was off. Sourdough brings flavor, but muffins need tenderness. They need lift. They need enough moisture to stay soft long after they’ve cooled.
Once I stopped trying to make these muffins “rustic” and started treating them like an actual muffin recipe, everything changed. Adjusting the hydration, rethinking the cornmeal, and giving the batter the leavening it needed completely transformed the texture. The dense crumb disappeared, the muffins rose tall, and what came out of the oven finally matched what I had imagined from the start.
These muffins are lightly spiced, soft in the center, and studded with juicy blueberries in every bite. The cornmeal adds just enough texture to make them interesting without tipping into gritty territory, and the sourdough starter brings a subtle tang that rounds everything out rather than overpowering it. They feel cozy and familiar, but still a little special — the kind of muffin you want with a slow cup of coffee, but also the kind you’ll grab on your way out the door.
If you’ve ever been disappointed by sourdough muffins that promised tenderness and delivered toughness instead, this recipe is for you. It’s proof that sourdough can absolutely belong in quick breads — as long as it’s given the right supporting cast.
Sourdough Blueberry Muffins
Ingredients
- 120 g all purpose flour
- 138 g cornmeal
- 1/2 t salt
- 1 t cinnamon
- 1/4 t ginger
- 1/4 t cloves
- 1/4 t nutmeg
- 57 g milk
- 1 egg
- 113 g sourdough starter
- 59 g butter, melted
- 60 g suger
- 60 g brown sugar
- 150-200 g frozen blueberries
Instructions
- Make sure your starter is fed and roughly doubled before you start putting this together! (I feed mine with 60 g of flour + 60 g of water and let it sit for about an hour)
- Preheat oven to 425 and put liners in your 12-cup muffin pan.
- Melt your butter
- Mix all dry ingredients (except sugar) in a bowl
- In another bowl, mix all wet ingredients except for the blueberries (I like doing this in the order listed. mixing along the way). Then add the wet ingredients to the dry. Mix together just until you can't see flour.
- Gently fold in the blueberries
- Scoop 1 - 2 spoonfuls into your muffin liners, and top with sugar if desired
- Bake for 14-18 minutes until a toothpick can be stuck in and removed cleanly. Once removed from oven, let cool in the pan for 5 minutes before letting cool the rest of the way on a cooling rack.
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Why Sourdough Works in Muffins (When It’s Done Right)
Sourdough in muffins isn’t about fermentation or rise the way it is with bread. Instead, it adds flavor, moisture, and a subtle tang that keeps sweet bakes from tasting flat. When used correctly, sourdough starter can actually make muffins softer — but only if the rest of the ingredients are doing their job.
The biggest mistake people make with sourdough muffins is expecting the starter to provide lift. It won’t. Muffins need chemical leavening to rise quickly in the oven, and once that piece is in place, the starter becomes an asset rather than a liability. In this recipe, it adds depth without turning the muffins dense or chewy.
The Role of Cornmeal (And Why It Can Be Tricky)
Cornmeal adds a cozy texture and just a little rustic charm, but it’s also one of the easiest ways to accidentally ruin a muffin. Too much cornmeal, or not enough liquid, leads to a crumb that feels gritty and heavy instead of tender.
The key is balance. A smaller amount of cornmeal paired with proper hydration allows it to soften before baking, blending seamlessly into the batter. The result is a muffin that feels interesting and hearty without crossing into cornbread territory.
Frozen Blueberries Are Your Friend
Frozen blueberries work beautifully in these muffins and are often more reliable than fresh. Because they’re frozen at peak ripeness, they hold their shape well and release less juice during baking.
Adding them straight from the freezer helps prevent streaking and sinking, keeping the muffins evenly studded with fruit. It also makes this recipe accessible year-round, which is always a win.
Discard or Active Starter? Either Works
One of the best parts of this recipe is its flexibility. You can use sourdough discard or active starter with equally good results. Active starter will give a slightly lighter texture, while discard brings a bit more tang.
If your discard is very old or extremely sour, it’s best to refresh it before baking. Too much acidity can tighten the crumb and affect the final texture.
How to Avoid Dense Muffins Every Time
If you’ve struggled with dense muffins in the past, a few small habits can make all the difference:
Measure your flour correctly to avoid packing it in
Make sure your leavening is fresh
Let the batter rest briefly so the cornmeal can hydrate
Avoid overbaking — muffins continue to set as they cool
Muffins should feel light when you pick them up and spring back gently when touched in the center.
Storage, Freezing, and Make-Ahead Tips
These sourdough blueberry muffins keep well at room temperature for up to two days when stored in an airtight container. For longer storage, they freeze beautifully.
To freeze, let the muffins cool completely, then store them in a freezer-safe bag. Reheat in the microwave for 20–30 seconds or warm in a low oven until heated through. They’re perfect for busy mornings or last-minute guests.
Final Thoughts
These sourdough blueberry muffins are proof that sourdough doesn’t have to be intimidating or overly technical. With the right balance of ingredients, you get all the flavor benefits of sourdough without sacrificing softness or rise.
Whether you’re baking them for a quiet weekend breakfast or stocking your freezer for the week ahead, this is the kind of recipe that earns a permanent spot in rotation.