How to Make  Sourdough Blueberry Yogurt Muffins

Learn how to make these bakery-style muffins with domed tops that stay moist for days!

Why You'll Love This Recipe

•Yogurt and sourdough discard keep them moist for days. •Bakery-style with domed tops. •Overnight option to bake in morning. •Full of juicy blueberries.


•All-purpose flour •Baking powder •Salt •Granulated sugar •Light brown sugar •Lemon zest •Eggs •Sourdough discard •Greek yogurt •Unsalted butter, melted •Vanilla extract •Fresh blueberries

1. Mix the Dry Ingredients

In a large bowl, mix together the flour, salt, baking powder, sugars, and lemon zest. Set aside as you mix the wet ingredients.

2. Mix the Wet Ingredients

In another bowls, whisk the eggs, sourdough discard, yogurt, and vanilla extract. Pour in the melted butter last and whisk until pale yellow.

Pour the wet ingredients into the dry ingredients and mix. Fold in the fresh blueberries. Chill the batter for the best results.

3. Mix the Batter and Add the Blueberries

4. Prepare the Pans for Baking

Preheat the oven to 400ºF (204ºC) and line a muffin pan with liners. Fill the cups with batter and top with a few blueberries and a sprinkle of sugar.

5. Bake

Bake for 23-25 minutes until the muffins rise tall, are golden brown, and a toothpick inserted in the middle comes out clean.

Cool & Enjoy!

Let the muffins cool on a wire rack and enjoy! The muffins store well and stay moist for many days.

Learn more!

Get the full recipe by clicking the link below! The recipe includes a how-to guide with photos and detailed instructions.