Sourdough Berry Muffins
These sourdough berry muffins are perfect for breakfast, brunch, or as a sweet snack. Whether you’re an experienced baker or just starting out, this recipe is easy to follow and produces moist, fluffy, and flavorful muffins every time.

Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar (200 grams)
Wet Ingredients
- 1 cup sourdough starter, fed or discard (276 grams)
- 1/2 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (120 grams) (any type)
Add-ins
- 1 cup fresh or frozen blueberries
- 1 cup fresh or frozen raspberries
- Optional: 1 tablespoon lemon zest
Topping (optional):
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
Tools You’ll Need
- Kitchen scale (for precise measurements)
- Mixing bowls (one medium, one large)
- Whisk
- Muffin tin
- Paper liners or cooking spray
- Spatula for folding
- Measuring cups and spoons
- Wire rack for cooling
Instructions
- Preheat Your Oven. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups.
- Mix Dry Ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and sugar.
- Combine Wet Ingredients. In a large bowl, mix the sourdough starter, melted coconut oil, eggs, vanilla extract, and milk until well combined.
- Mix Wet and Dry. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix to keep your muffins light and tender.
- Add Berries. Gently fold in the blueberries and raspberries (and lemon zest if using) to ensure even distribution throughout the batter.
- Fill Muffin Tin. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Add Topping (Optional). For a sweet, crunchy topping, mix the sugar and cinnamon together and sprinkle it over the top of each muffin.
- Bake. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy. Serve these delightful muffins warm or at room temperature. They’re perfect for breakfast, a mid-morning snack, or a sweet treat anytime!

Betty’s Pro Tips
- Sourdough Starter. You can use either fed (active) sourdough starter or discard. If using discard, the muffins will have a slightly tangier flavor, which pairs beautifully with the sweetness of the berries.
- Berries. If using frozen berries, do not thaw them before adding to the batter. This prevents them from releasing too much juice and turning the muffins blue or pink.
- Coconut Oil. Ensure your coconut oil is melted but not hot. If it’s too warm, it can cook the eggs when mixed.
- Avoid Overmixing. Stir the wet and dry ingredients together until just combined. Overmixing can lead to dense muffins.
- Storage. These muffins are best eaten fresh but can be stored in an airtight container for up to 3 days. They also freeze well for up to a month.