Easy Bakery-Style Blueberry Muffins

The perfect blend of tangy sourdough and sweet blueberries comes together in these bakery-style muffins. Each bite offers a delightful contrast between the tender, moist crumb and bursts of juicy berries. Using sourdough discard and yogurt creates an exceptional texture that stays fresh for days, while the high-temperature baking ensures those coveted domed tops that make bakery muffins so special.

I discovered this combination while trying to use up excess sourdough discard one weekend. What started as an experiment has become my family's most-requested breakfast treat. My daughter says these muffins make regular blueberry muffins taste boring in comparison!

Essential Ingredients

• For the Dry Mix:
• 2½ cups all-purpose flour: Creates the perfect structure for tall, tender muffins
• 2½ teaspoons baking powder: Double-acting ensures proper rise even with overnight rest
• ½ teaspoon salt: Balances sweetness and enhances flavors
• ¾ cup granulated sugar: Provides sweetness and helps create crispy tops
• ¼ cup light brown sugar: Adds moisture and subtle caramel notes
• Zest of 1 lemon: Optional but brightens the berry flavor
• For the Wet Mix:
• 1 cup sourdough discard: Adds tang and unique texture
• 1 cup whole milk Greek yogurt: Creates incredibly moist, tender crumb
• 2 large eggs: Provides structure and richness
• ½ cup unsalted butter, melted: Ensures rich, buttery flavor
• 2 teaspoons vanilla extract: Enhances overall flavor profile
• For the Berries:
• 2 cups fresh blueberries: Choose firm, plump berries for best results
• Extra granulated sugar: For sparkly, crunchy tops

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Detailed Cooking Instructions

Step 1: Prepare Your Workspace

Position your oven rack in the middle position and preheat to 400°F (204°C). Line a standard 12-cup muffin tin with paper liners or grease well with butter. Having everything ready before mixing ensures your batter won't sit too long once leavening is activated.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together your flour, baking powder, and salt until well combined. Add both sugars and lemon zest, using your fingers to rub the zest into the sugars. This releases the essential oils for maximum flavor. Set aside.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together sourdough discard, yogurt, eggs, melted butter, and vanilla until smooth and well combined. The mixture should be thick but uniform. Make sure your melted butter has cooled slightly to prevent cooking the eggs.

Step 4: Create Your Batter

Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently until just combined. Stop when you see the last streaks of flour disappearing - overmixing is your enemy here. The batter will be thick and somewhat lumpy.

Step 5: Add Your Berries

Reserve about ⅓ cup of blueberries for topping. Gently fold the remaining berries into the batter using a rubber spatula. Use light, sweeping motions to prevent breaking the berries and staining the batter purple.

Step 6: Rest and Chill

Cover the bowl with plastic wrap and refrigerate for at least one hour or overnight. This rest period is crucial for developing those beautiful domed tops and allowing the flour to fully hydrate.

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Years of sourdough baking have taught me that patience is key. The overnight rest not only improves texture but develops a subtle complexity in flavor that makes these muffins truly special.

The Science Behind the Sourdough Blueberry Muffin Recipe

The combination of sourdough discard and yogurt creates a unique chemical reaction that results in an exceptionally tender crumb. The acidity from both ingredients helps break down gluten proteins while contributing to the rise.

Storage and Serving

These muffins stay fresh for a remarkable 4-5 days when stored in an airtight container. I've found that placing a paper towel in the container helps absorb any excess moisture and keeps the tops crispy.

Having made countless batches of these muffins, I can confidently say that mastering them is about understanding a few key principles: proper ingredient temperature, gentle mixing, and patience during the rest period. Whether you're new to sourdough baking or an experienced baker, these muffins offer a delicious way to use your discard while creating something truly special for your breakfast table.

Frequently Asked Questions

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries without thawing them first. The batter may turn slightly purple but they'll taste just as delicious.

→ How do I store these muffins?

Store in an airtight container at room temperature for 2-3 days, or freeze for up to 3 months.

→ Can I skip the overnight rest?

While not required, resting the batter for at least an hour helps create taller muffins with better texture.

→ What if I don't have sourdough discard?

You can substitute the sourdough discard with an extra 1/2 cup of yogurt for similar moisture and tang.

→ Why add sugar on top?

The sugar topping creates a sweet, crunchy crust like you'd find on bakery muffins. Don't skip it!