Overnight Sourdough Blueberry Muffins

This recipe for overnight sourdough blueberry muffins is sweet, moist and the perfect treat for breakfast. Made with natural, healthy ingredients like honey, this is a must try recipe.

Sourdough Muffin Recipe

Not quite sure how many sourdough blueberry muffins I have consumed, but it’s been quite a few. It can take quite some time to get a recipe just right, especially when working with sourdough.

Muffins should be moist, and have a good rise to them. So, it took a lot of trial and error to get a recipe that I loved. Leaving sourdough to ferment overnight gives the sourdough more time to work on breaking down the grain. Therefore, this causes it to more digestible and neutralizes the phytic acid.

Are you new to sourdough? I share the entire process here on how to make your own sourdough starter. Plus, you can find recipes for sourdough carrot cupcakes and sourdough fluffy pancakes.

Overnight Sourdough Blueberry Muffin Video

Overnight Sourdough Blueberry Muffin Recipe data-pin-description=

Ingredients to Make Sourdough Blueberry Muffins Tutorial

1 cup fed sourdough starter – this is a starter that has been given equal parts water and flour, mixed and then allowed to sit at room temperature at least 4 hours.
2 cups of flour
1/2 cup to 3/4 cup of milk
1/2 cup butter
2 large eggs, whisked
1 tsp celtic salt
1/2 cup honey
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
2 cups blueberries

Step 1: Make the Dough

The night before, in a bowl, combine sourdough, flour and milk until combined. Cover and leave on the counter overnight to ferment.

Step 2: Add Ingredients to Sourdough Mixture

The next morning, mix the baking soda and baking powder to the overnight sourdough mixture. Mix well and set aside.

Step 3: Mix the Liquid Ingredients

In a medium bowl, combine the melted butter, cinnamon, whisked eggs, salt and honey. Mix until combined.

Step 4: Combine all Ingredients

Add the sourdough mixture to the liquid mixture. Stir to combine. This step can take a bit to get it all combined, but it will come together. Next, add the blueberries and gently stir to combine them into the dough.

Step 5: Bake

Finally, line a muffin tin with cupcake liners and fill 3/4 full. Bake at 375 degrees for 25-30 minutes or until just slightly brown on the top. Remove from oven and transfer the muffins to a cooling rack to cool.

Overnight Sourdough Blueberry Muffin Recipe data-pin-description=

Tips for Making Sourdough Blueberry Muffins

If the idea of mixing in milk and leaving it to set out overnight in the sourdough mixture concerns you, simply use water instead of milk.

If you want the muffins to be sweeter, increase the amount of honey used to 1 cup instead of 1/2 cup.

Overnight Sourdough Blueberry Muffin Recipe data-pin-description=

Overnight Sourdough Blueberry Muffins

Overnight sourdough blueberry muffins are sweet, moist and the perfect
treat for breakfast. Made with natural, healthy ingredients like honey,
this is a must try recipe.

  • 1 cup fed sourdough
  • 2 cup flour
  • 1/2 to 3/4 cup milk
  • 1/2 cup butter
  • 2 large eggs, whisked
  • 1 tsp celtic salt
  • 1/2 cup honey
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 2 cups blueberries
  1. The night before, in a bowl, combine sourdough, flour and milk until
    combined. Cover and leave on the counter overnight to ferment.

  2. The next morning, mix the baking soda and baking powder to the overnight sourdough mixture. Mix well and set aside.

  3. In a medium bowl, combine the melted butter, cinnamon, whisked eggs, salt and honey. Mix until combined.

  4. Add the sourdough mixture to the liquid mixture. Stir to combine. This
    step can take a bit to get it all combined, but it will come together.
    Next, add the blueberries and gently stir to combine them into the
    dough.

  5. Finally, line a muffin tin with cupcake liners and fill 3/4 full.
    Bake at 375 degrees for 25-30 minutes or until just slightly brown on
    the top. Remove from oven and transfer the muffins to a cooling rack to
    cool.

If the idea of mixing in milk and leaving it to set out overnight in the sourdough mixture concerns you, simply use water instead of milk.

If you want the muffins to be sweeter, increase the amount of honey used to 1 cup instead of 1/2 cup.

Overnight Sourdough Blueberry Muffin Recipe data-pin-description=
Overnight Sourdough Blueberry Muffin Recipe data-pin-description=
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Thank you for sharing!

16 thoughts on “Overnight Sourdough Blueberry Muffins”

  1. These are delicious! Made with Maine Blueberries and Almond milk. I’ve recently boarded the sourdough train and am always looking for ways to use it. Thanks!

    Reply
  2. Well, rats… I’ll come back and rate these when I make them again with *all* the ingredients. But I will tell you that they actually work just fine when you forget, and leave the melted butter in the microwave rather than adding it to the batter. My husband actually likes the butter-less texture. We’ll see what my kids have to say when they roll out of bed!

    Reply
    • Thank you for loving the recipe. And, I always love when people make a recipe more for their own liking and taste.

      Reply
  3. Thanks for the recipe! I used your proportions, but made mine with 2 mashed bananas and 1/2 cup chopped walnuts instead of blueberries since that’s what I had on hand. Turned out great.

    Reply
  4. Going to try this recipe tonight! My one tweak will be making this into one big loaf instead of muffins, as I’m 35 weeks pregnant and consequently lazy. Any bake time/temp alterations to suggest?

    Reply
  5. I’ve tried a few sourdough muffin recipes but none of them were as good as yours! I used half maple syrup, half honey. They developed a little crisp outside but still chewy and soft inside. The fermented sourdough leaves a little nutty flavor, these muffins are delicious! I’m saving this recipe to use as a base moving forward! Thank you!

    Reply

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