Sourdough Blueberry White Chocolate Muffins
Last Updated on February 10, 2026 by Jamie Saechao
Sourdough blueberry white chocolate muffins are dripping with the taste of summer. Juicy, fresh blueberries are mixed with tangy sourdough discard and zesty lemon, giving you a moist, memorable muffin that everyone will crave!
These easy to make muffins take less than an hour to whip together. They are full of the sweet flavors of summertime, with added sourdough discard for some extra tang and flavor.
Find the non sourdough version of this recipe here!
Why You’ll Love This Recipe
These sourdough discard blueberry muffins with white chocolate chips will quickly become one of your favorites.
- This recipe is very quick and easy to make.
- The perfect way to use up sourdough discard.
- With lemon zest and blueberries, these festive muffins are a great way to celebrate the flavors of summer.
These decadent muffins received amazing reviews from my kiddos and neighbors. For more summer flavored sourdough discard recipes try this sourdough banana bread, blueberry muffins, or sourdough zucchini muffins.
Ingredients
- all purpose flour
- baking soda
- salt
- sugar
- white chocolate chips
- fresh blueberries
- milk
- melted butter
- eggs
- lemon juice
- vanilla extract
- sourdough discard
- lemon zest *optional
About Sourdough Discard
Sourdough discard is the leftover portion of flour and water that remains after your starter has used through all the available food (flour and water) it has available. It is a flat, runny liquid that retains sourdough flavor and can be used to make delicious recipes like these muffins! People usually “discard” a portion of their starter for feeding it, but you can use this extra inactive starter for recipes!
Get tips on how to use your sourdough discard here.
Recipe Tips
- Use a stand mixer or a spatula for this recipe- just don’t overmix!
- Parchment paper liners can be used for easy-peel muffins.
- Melt the butter a few minutes before starting the recipe, then let it cool.
How To Make Blueberry White Chocolate Muffins
See recipe card for full details on how to bake this delicious recipe!
Step 1: Whisk flour, salt, and baking soda in a medium bowl.
Step 2: Whisk the eggs in a large bowl, then add in the milk, melted butter, discard, vanilla extra, sugar and lemon juice. Mix with a spatula until just combined.
Step 3: Add half of the dry ingredients into the wet, then mix until just combined. Add in the remaining dry ingredients.
Step 4: Gently stir in the blueberries, lemon zest and white chocolate chips. Use a large cookie scoop to fill in the muffin liners to the top.
Step 5: Bake at 325 degrees F for 20-22 minutes.
Variations
- Almond milk can be substituted for a dairy-free option.
- A white chocolate bar can be chopped up and used in place of the chips.
How To Store
For best results, store in an airtight container and consume within 3-5.
To freeze, place in an airtight container and consume within 3 months. Let the muffins thaw on the counter overnight, then warm them in the microwave in the morning!
Faq’s
You can use discard in this recipe any time your starter is flat and runny.
For moist, tender muffins, make sure not to over mix the batter.
Find more sourdough breakfast recipes here:
Sourdough White Chocolate Blueberry Muffins
Equipment
- 1 medium bowl
- 1 Large Bowl
- 1 Spatula (or a stand mixer with paddle attachment)
Ingredients
- 2 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1.5 tsp vanilla
- 1/2 cup sourdough discard
- 2 eggs
- 1/2 cup melted butter
- 1/2 cup milk
- 1 tbsp lemon juice
- 1/2 cup white chocolate chips
- 1.5 cups blueberries fresh or frozen
- lemon zest optional
Instructions
- Whisk flour, baking soda, and salt in a medium bowl.2 cups all purpose flour, 2 tsp baking soda, 1/2 tsp salt
- In a large bowl whisk the two eggs. Add the milk, sourdough discard, melted butter, vanilla, lemon juice, and sugar. Mix with a spatula until just combined. If using a stand mixer mix on lowest setting. Do not overmix!1 cup sugar, 1.5 tsp vanilla, 2 eggs, 1/2 cup melted butter, 1/2 cup milk, 1 tbsp lemon juice, 1/2 cup sourdough discard
- Add the blueberries, white chocolate chips and lemon zest and gently stir. Fill each pre-lined muffin tin to the top with batter. I like to use a large cookie scoop for this step.1/2 cup white chocolate chips, lemon zest, 1.5 cups blueberries
- Bake for 20-22 minutes or until the centers are no longer. Remove the muffins from the tins to cool.
Notes
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- Oven temperatures can vary-check your muffins towards the end of baking to make sure they do not over bake.Â
- Mix the ingredients until just combined for best results, do not over mix!
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- Melt the butter prior to starting the recipe and let it cool for a few minutes before adding to the batter.Â
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