Sourdough Blueberry Cheesecake Muffins

Soft, tender, perfectly sweet, a taste of spring and summer: That’s the best way to describe these sourdough blueberry cheesecake muffins! They’re made with wholesome ingredients and dried blueberries for the perfect bakery-style flavor. P.S. These muffins are so much better than the Martha White pre-made mix! This recipe post includes a video tutorial so you can make it alongside me, step-by-step!

This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!

If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.

If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!

Inspiration Behind Sourdough Blueberry Cheesecake Muffins

Growing up, my mom would make my brother and me the Martha White blueberry cheesecake muffin mix for breakfast. They were one of my favorite breakfasts before school!

So I wanted to make a from-scratch version using sourdough for added gut benefits. I love turning fun memories into recipes!

Each bite takes me back to our round wooden supper table before school.

Why You’ll Love This Sourdough Muffin Recipe

• Better than the Pre-Made Mix: These muffins have an even better taste than Martha White’s pre-made muffin mix.
• Wholesome: The ingredients in this recipe are all wholesome so you don’t have to worry about added junk or additives.
• Easy to Make: This recipe is so simple to whip up. It’s perfect for beginner sourdough bakers.
• Gut Benefits: When you use sourdough in muffin batter like I do in this recipe, it adds gut benefits from the fermentation.
• Better Blueberry Option: I use dried blueberries to give these muffins that bakery-style feel. It also keeps the muffins from being mushy.
• Cream Cheese Throughout: Instead of placing a giant blob of cream cheese in the center of the muffin, you place little pieces throughout. This ensures each bite has a little of everything!
• Not Overly Sweet: Unlike some muffins, these are not overly sweet. You won’t need to chug a glass of water afterwards.

Molly’s Muffin Baking Tips

• Use Avocado Oil: Avocado oil in muffins is the best! It creates the perfect fluffy texture without adding any flavors.
• Don’t Overmix: Avoid over mixing your batter to ensure fluffy muffins. Over mixing will make your them dense.
• Sourdough Discard Works Well: You can use fed sourdough starter or sourdough discard. Both work well.

Why Make Muffins with Sourdough?

When you make muffins with sourdough, you get gut benefits from the starter’s cultures. If you long ferment the dough in the fridge for 12-24 hours before baking, those cultures ferment the other ingredients. This long fermentation is optional but adds even more gut benefits!

Ingredients You’ll Need

• baking powder: helps rise the muffins so they’re light and fluffy
• sea salt: adds flavor
• all-purpose flour: great base for muffins
• cane sugar: better sweetener
• dried blueberries: gives that bakery-style taste without adding moisture
• plain unsweetened cream cheese: adds the cheesecake flavor
• sourdough discard (aka unfed starter): adds gut benefits
• avocado oil (or melted butter): creates the perfect soft and tender texture.
• egg: helps hold everything together
• pure vanilla extract: adds flavor
• milk: thins out the batter

Helpful Kitchen Tools for This Recipe

This section contains Amazon affiliate links to items I use and love for this recipe.

• mixing bowl
• whisk
• measuring cups/spoons (I love these ones!)
• muffin tin
• batter scoop

How to Make Sourdough Blueberry Cheesecake Muffins

Preheat the oven to 375 degrees Fahrenheit. (If you’re long fermenting the batter wait to do this)

In a large mixing bowl, add baking powder, salt, flour, cane sugar, and dried blueberries. Stir to combine. Ensure blueberries are coated in flour mix. 

Tear cream cheese into really small chunks with your fingers and add to flour mixture. Stir to evenly combine until each piece is coated in the dry mixture. 

Add in sourdough discard, avocado oil (or melted butter), egg, vanilla, and milk.  Whisk until everything is combined. Avoid over-mixing the batter.

Optional – At this point you can either continue the recipe or place the batter covered in the fridge for 12-24 hours to long ferment for more sourdough gut benefits.

To continue the recipe, grease a muffin tin with butter and a dusting of flour to prevent sticking or line the tin with paper muffin liners. If using the butter & flour grease the top of the pan too. 

Fill each liner all of the way full. Just leaving a tiny bit of room from the top (1-2 cm)

Bake at 375 degrees Fahrenheit for 22-25 minutes or until a toothpick comes out clean.

Take out of the oven and place pan on a cooling rack. Let cool for 5 minutes before removing muffins. Enjoy when ready!

Video Tutorial

How to Store Cheesecake Muffins

Once the muffins have completely cooled, store them in an airtight container in the fridge. They’ll last for 3-5 days. Because of the cream cheese it’s best to store chilled.

How to Freeze & Thaw Muffins

Freeze: Place muffins in a freezer safe container or baggie. They’ll last up to 3 months in the freezer.

Thaw: Place the muffins in the fridge overnight.

Best Way to Warm Cream Cheese Muffins

You can warm these muffins in an oven preheated to 350 degrees Fahrenheit for 3-5 minutes until warm.

Serving Sourdough Blueberry Cream Cheese Muffins

You can serve these muffins in so many ways! They’re great as a snack, breakfast, or even dessert. If you’re having them for breakfast, make a side of bacon or sheet pan hash browns to go with them!

Sourdough Muffins FAQs

More Spring & Summer Sourdough Recipes

• Strawberry Sourdough Sweet Rolls
• Sourdough Angel Food Cake (half-batch recipe)
• Sourdough Lemon Scones
• Sourdough Pesto Garlic Bread
• Sourdough Lemon Poppyseed Muffins
• Mini Sourdough Fruit Pizza (with sourdough sugar cookie crust)

If you made this recipe, give it a 5-star rating below and share a photo of your muffins on your social media stories! Be sure to tag @plumbranchhome