Sourdough Wild Blueberry Chocolate Chip Muffins
Looking for a muffin that’s anything but ordinary? These Sourdough Wild Blueberry Chocolate Chip Muffins, crowned with a golden streusel topping, offer a delightful balance of flavors and textures in every bite – plus they stay moist for days and can easily be reheated in the oven for a busy weekday breakfast.
Ingredients you’ll need:
- frozen wild blueberries
- milk chocolate
- flour
- sugar
- baking powder
- baking soda
- salt
- olive oil
- sourdough discard
- yogurt
- egg
- vanilla
- melted butter
How to store and reheat muffins?
To store muffins, let them cool completely before placing them in an airtight container. At room temperature, they’ll stay fresh for 1-2 days. For longer storage, wrap them individually in plastic wrap or foil and freeze them for up to 3 months.
For reheating:
- Oven: Preheat your oven to 350°F (175°C) and bake for about 5-10 minutes to refresh the muffins and bring back their fresh texture.
- Microwave: Heat individual muffins on a microwave-safe plate for 15-20 seconds, but keep in mind the texture may be a bit softer.
- Air Fryer: If you’ve got an air fryer, reheat them at 350°F (175°C) for 3-4 minutes for a crispy exterior and soft interior.
Reheating in the oven or air fryer will restore some of that fresh-baked goodness!
Bake with me!
Sourdough Wild Blueberry Chocolate Chip Muffins
Ingredients
For the Muffins:
- 1 1/2 cups All Purpose Flour
- 1/2 cup Granulated Cane Sugar
- 2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 3/4 cup Plain Yogurt or sour cream
- 1/2 cup Olive Oil or melted butter
- 1/2 cup Sourdough Discard
- 1 large Egg
- 1 tsp. Vanilla Extract
- 1 1/2 cups Frozen Wild Blueberries
- 1/2 cup Chopped Chocolate
For the Streusel Topping:
- 1/2 cup Granulated Cane Sugar
- 1/4 cup All Purpose Flour
- 2 tbsp. Melted Butter
Instructions
- Preheat oven to 425F. Line a 12-cup muffin tin.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
- Create a well in the center of the flour mixture, then add the olive oil, sourdough discard, yogurt, egg, and vanilla extract. Mix with a whisk just until combined. If your yogurt is on the thicker side, add a few tablespoons of buttermilk to loosen up the batter slightly – but not too much, this is a thicker batter!
- Add the frozen wild blueberries and chopped chocolate. Fold all together with a spatula.
- Divide the batter between the muffin liners.
- To make the streusel, combine all ingredients in a bowl and mix until crumb-like texture. Evenly distribute between the muffins.
- Bake for 8 minutes, then reduce oven heat to 350F (without opening the doors) to bake an additional 10-12 minutes, until slightly golden on top. To test if done, stick a toothpick in the center and see if it comes out clean.
- Let cool at least 10 minutes before enjoying!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Would I be able to make these omitting the source dough discard? Wondering if they would still turn out as delicious as your look!
Hi Karen! Yes, you can omit the sourdough discard and replace with an extra 1/3 cup yogurt!
These were so delicious! They might be the best blueberry muffins I have made to date. The muffin is super light and pillowy. I omitted the chocolate and used turbinado sugar for the crumble, will definitely be making again!
Oh my goodness these were so good!!! My family and I loved it! These are foolproof and turn out so well.
So delicious! The perfect fluffy texture!
These muffins have changed my life! I made 2 batches within 2 days- truly going to be a staple in my house!
Absolutely amazing! And super easy
I’d like to make these higher in protein and without the blueberries. Could I sub 1/2 cup AP flour for vanilla protein and omit blueberries all together?
Hi Ashley! I think it’s definitely worth a try! Maybe even start with 1/3 cup substitution, but again, totally up to you!
Hey Lauren,
I subbed a single scoop of protein and it worked out perfectly. What is your recommendation for storing these? Can I put them in a bread box after they are cooled for a few days? Or do they need to be refrigerated?
Hi Ashley! I’m so happy it worked out!! I recommend keeping them on the counter in a bread box for 2-3 days, then the fridge for 1-2 days after that!
Hi Lauren! Was curious if I replaced the flour with a gluten free 1:1 flour and the sugar with coconut sugar if you think these would still turn out alright?! Love your recipes!!
Hi Dorothy! Yes, that should work just fine!
Delicious! Muffins came out moist, the Chocolate+Blueberry combo was perfect!
I just made these and they are insane. i thought it might be too tangy with the sourdough discard and yogurt but it’s not at all. Totally amazing recipe!
Hi! Just Curious if I turned this into just a chocolate chip muffin recipe do you think they would still come out alright?
Absolutely! You can omit the blueberries and it’ll still turn out pretty much the same 😉
How do you find sourdough discard?
I have a blogpost all onboard how to make your own sourdough starter but you could also use my NYC brown butter chocolate chunk cookie recipe as an alternative base!
WOW!! Just amazing. These are the best blueberry muffins I’ve ever had! Your recipes are always so good and easy to follow!
Just made these and they turned out moist and light and fluffy! I had two in one setting! I also like how it only took a total of 40 minutes to make! Thank you!
These turned out amazing! Skipped the struesel and opted for turbinado sugar but next time I will for sure make the struesel topping.
When I tell you, these were disrespectfully good……I mean it. I made a few changes to include: added scoop-ish of my chocolate protein powder, I used active sourdough instead of discard (just cuz), and I added cinnamon to the streusel. BANGER! Im going to have to hide these from my family….I will be eating them all…….with no ragrets!
hahaha I’m so happy you loved them, Daley!!
This worked exactly as written, thanks!
These were the best muffins i’ve ever made!!! Even days after they’ve been made they’re still soft inside. I put them in my small oven for a few minutes and they get crispy on the outside again, taste just like the first day!
Thank you Lauren, I definitely appreciate 🙂
I’m SO so happy you love them, Céleste!! Thank you!!
Made a typo lol – meant to say I have never used sour cream in a muffin recipe before. Do you taste it??
Hi Dana! You do not taste it, the sour cream is mainly to add moisture and create a soft crumb!
This worked exactly as written, thanks!
This is the best Blueberry Muffin recipe in the world!! Already made them 5 times, worked every single time perfectly (and I’m not a good baker at all). Twice I replaced the cane sugar with birch sugar, even then it worked out perfectly! Thank you so much for all the marvelous recipes. All the best from Switzerland 🙂
These muffins are STUNNING! 🤩
I’m planning to make them again for a brunch with friends, and I was wondering if I’d be able to mix the dough the night before, then bake them in the morning? Mostly just as a time saver, while still getting fresh muffins. I was also thinking about making them mini, so people can sample…and inevitably go back for seconds😉
These are hands down THE BEST muffins I have ever tasted! No joke! The recipe makes 12 muffins and they do not see the third day in my house. Super moist and blasting with flavors appealing to both chocolate lovers and fruity dessert people. Thank you for the great recipes. You’re always an inspiration!
Do you think I could substitute the sour cream for Greek yogurt? That’s what I tend to have on hand
yes absolutely!!
Best muffin recipe I’ve made…and I’ve made a few. This will be my go to!! Fluffy and crumb topping was great! I didn’t have plain yogurt so I used oikos vanilla protein yogurt and you couldn’t taste it (and I’m pretty picky)! Protein is a plus lol.
I hosted a home cafe and these muffins were the star of the show. It is over a month later and friends are STILL telling me they are dreaming about them. I need to bake them again ASAP 😉
Hey Lauren! Love your recipes, and these look amazing! I have a ton of blackberries from my garden right now, do you think I could use those for this? Any substitutions you think I need to make since they’re a bit more bitter than blueberries and they’re not frozen?
hi ellen! that sounds so delish!! you could definitely substitute them for the blueberries, maybe just toss them in a tablespoon or two of flour if extra juicy and fold in carefully! fun!!
My family loved this!💛
This is my go-to blueberry muffin recipe! It turns out so well every time.