Sourdough Blueberry Coffee Cake Muffins

These sourdough blueberry coffee cake muffins are the perfect afternoon snack or sweet sourdough breakfast recipe. They’re an easy same day sourdough recipe that uses sourdough discard OR active sourdough starter. No chilling and no long fermentation times required. From bowl to table in under an hour!

My sourdough blueberry coffee cake muffins are rich and buttery, not spongey like traditional muffins can be. Loaded with layers of cinnamon sugar and sweet blueberries, these bakery-style sourdough muffins are impressive and delicious!

If you like sourdough coffee cake recipes, you’ll love my classic sourdough discard coffee cake for a crowd. My famous sourdough coffee cake muffins are the original bakery style sourdough muffin version of coffee cake. They’re popular for a reason!

Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos). 

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Sourdough Blueberry Coffee Cake Muffins Recipe

Why you’ll love this recipe

• It is quick and simple! These sourdough coffee cake muffins can go from bowl to table in under an hour. There’s no bulk fermentation time and no chilling of the dough required. You can whip up a batch in no time!
• It takes sourdough coffee cake to the next level with bakery style muffins. They’re beautiful and impressive. They’re preportioned so they’re easy to gift or take to your next holiday gathering. Who doesn’t love an easy holiday sourdough recipe?

Note on Making Bakery Style Muffins

To achieve the large, bakery style look and bake with these sourdough muffins, you will need bakery style baking cups (also called tulip cupcake liners). These large paper baking cups aren’t just pretty, they keep the batter in during baking as the muffins rise. Which is SUPER important for jumbo, bakery style sourdough blueberry muffins!

Important Ingredients

This sourdough blueberry coffee cake turned muffins recipe uses mostly classic pantry staples. But take note for:

• Sourdough discard or active sourdough starter – Yes, you can use either one! Since you’re using sourdough discard or starter to enhance the flavor, you can use either one you have on hand. Using sourdough discard will provide a more tangy sourdough flavor.
• Milk – Whole milk has more cream and will make the vanilla cake fluffy and tender.
• Vanilla extract – Maybe I’m biased, but there is nothing like the flavor of homemade vanilla extract. I think it levels up any sweet treat recipe. Any kind of vanilla extract will do, but if you want to kick it up a notch, use homemade. I like this recipe from Natasha’s Kitchen.
• Blueberries – Fresh blueberries are best for this recipe, but you can also use frozen blueberries if needed. Toss the blueberries in 1 tablespoon of all purpose flour before adding to batter. This will keep them from sinking to the bottom.

A full ingredient list with exact amounts can be found in the recipe card above.

Tips to Make Smaller Muffins

If you don’t have the tulip style paper baking cups OR you just want to make standard size muffins, you can easily adapt this recipe. Simply use paper baking cups (tulip or regular– just make sure they won’t stick) and line 2 muffins tins. Make 24 smaller muffins by adding less batter and filling in each muffin cup. Adjust baking time down to 15-20 minutes with smaller muffins. Bake until an inserted toothpick comes out clean.

How to Make Bakery Style Sourdough Blueberry Coffee Cake Muffins

Set your oven to 350℉ (180℃) to preheat while you make the muffin batter and topping. Line a muffin tin with tulip baking cups and set aside.

Step 1: Stir the brown sugar, cinnamon, and flour together in a bowl. Add the melted butter and mix to combine. Set aside.

Step 2: In a large mixing bowl, cream together butter and sugar. Add vanilla extract, eggs, milk, and sourdough discard (or active starter). Mix to combine. Add the baking powder and flour and mix until combined. Don’t over mix; this will help your muffins be fluffier.

Step 3: Set aside a handful of blueberries for the topping. Toss the remaining blueberries in a bowl with 1 Tablespoon of flour. Drop flour-coated blueberries into batter and fold in gently with a spatula.

Step 4: Scoop spoonfuls of batter into the bottom of the muffin liners, filling to about halfway of the muffin tin. Add some of the cinnamon sugar mixture to each muffin and add another spoonful of batter on top.

Step 5: Crumble and press the remaining cinnamon sugar mixture onto the top of each muffin. Dot the top of each muffin with a couple blueberries, pressing them down gently.

Step 6: Bake for 25-35 minutes at 350℉ (175℃) until the tops are golden brown and a toothpick inserted into the middle comes out clean. Allow to cool while you mix up powdered sugar, vanilla extract, and milk for the glaze. Drizzle the glaze on top of the sourdough blueberry coffee cake muffins and enjoy!

How to Serve

Sourdough blueberry coffee cake muffins are best served paired with a cup of coffee or cold glass of milk. They’re perfect for a holiday brunch, after-school sourdough snack, or weekend sourdough breakfast recipe. We love them for a Saturday morning breakfast treat!

How to Store

Store at room temperature in an airtight container for 5 days. 

Frequently Asked Questions

These sourdough blueberry coffee cake muffins are a delicious way to use up sourdough discard. I love pairing the tang of sourdough with fruit and blueberry muffins are always a hit in our house. Make these for a work brunch, baby or bridal shower party, or as a sourdough holiday breakfast. Hope you enjoy this spin on a classic sourdough breakfast recipe!

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