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.
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
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.
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 Muffins
treat for breakfast. Made with natural, healthy ingredients like honey,
this is a must try recipe.
Ingredients
- 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
Instructions
- The night before, in a bowl, combine sourdough, flour and milk until
combined. Cover and leave on the counter overnight to ferment. - The next morning, mix the baking soda and baking powder to the overnight sourdough mixture. Mix well and set aside.
- In a medium bowl, combine the melted butter, cinnamon, whisked eggs, salt and honey. Mix until combined.
- 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. - 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.
Notes
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!
That is wonderful! I am glad that you loved them!
Unfortunately, my daughter is allergic to honey. Will sugar change the texture too much?
I have never made the recipe with sugar but I am sure that it could be used.
Samantha,
Try using maple syrup instead. I use a combo of maple and 2 overripe bananas to sweeten my muffins.
That sounds really delicious!
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!
Made this with brown sugar instead of honey, and it was great! Also preferred 3/4 cup milk vs 1/2 cup.
Thank you for loving the recipe. And, I always love when people make a recipe more for their own liking and taste.
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.
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?
Sorry, I did not see this sooner. How did they turn out?
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!
Thank you so much for letting me know! I am glad that the recipe turned out so good for you!
Will this work with frozen blueberries?
I don’t see why it wouldn’t, although, I have always used fresh.
Thank you for a fabulous recipe. I used 1/2 unbleached AP, 1/2 whole wheat and 3/4 buttermilk in the sponge. LOL, I have sea salt, kosher salt, Himalayan salt, rock salt, and table salt but no Celtic salt. I used basic table salt, but sea salt is probably a closer substitute. I also used 3/4 c white sugar instead of honey. Baked them in extra large muffin tins, well buttered. Made 12 about 2/3 full. Next time I will use 3/4 AP-1/4 WW, and use 1/4 c honey + 1/2c sugar. I also like the idea of adding 1 well ripe banana. I find if I use milk in the sponge I need a little more sweetness to balance the flavor than when I use water. But milk, and especially buttermilk make a better crumb, more tender. This is a delicious and versatile recipe.
These turned out so beautiful! I used the 3/4 c milk and used panela sugar instead of honey. The texture is unreal, like soft clouds. I will be using this recipe from now on! A great recipe to break in my new secondhand stoneware muffin pan!