From Muffins to Loaf: The Tale of Audrey’s Sourdough Blueberry Loaf

​Do you ever stumble upon a recipe and think, This could be amazing… but it needs a little something special? That’s exactly how Audrey’s Sourdough Blueberry Loaf came to life! It all started with a craving for something fruity, tangy, and oh-so-moist. I found myself scrolling through blueberry muffin sourdough recipes, but muffins weren’t quite what I wanted. I needed a loaf — something sliceable, shareable, and just a touch more elegant. So, armed with inspiration (and a trusty jar of sourdough discard), I got to work adapting, tweaking, and tasting until this recipe was born. And let me tell you, it’s a keeper!

Why a Loaf? Don’t get me wrong, muffins are adorable and portable, but there’s just something about slicing into a loaf. It’s the centerpiece of any breakfast table, perfect for slathering with butter or enjoying on its own with a cup of coffee. Plus, turning a muffin recipe into a loaf means all that fruity, tangy goodness bakes up into a golden, beautifully domed top — the kind that practically begs for a photo.

The Sourdough Secret The real magic here comes from the sourdough starter. If you’ve been nurturing your starter (or even if you’ve just been staring at it, wondering what to do next), this recipe is a perfect way to use up that discard. The sourdough adds a subtle tang that makes the sweetness of the blueberries pop and gives the loaf an extra tender crumb.
And don’t worry — you don’t need to be a sourdough pro for this. Even if your starter has been sitting in the fridge for a week, it’ll still work wonders here. No bubbling? No problem! The baking powder and soda do all the heavy lifting, so you’ll still get a gorgeous rise.

What Makes This Loaf Special? Here’s the thing: this isn’t just a blueberry loaf. It’s loaded with cozy spices like cinnamon and nutmeg, has a touch of honey for warmth, and is crowned with those juicy blueberries pressed into the top (pro tip: scatter them like you’re decorating a cake). It’s everything you want in a breakfast, snack, or dessert, wrapped up in one.
And if you’re wondering about substitutions, let me tell you: this loaf is as flexible as a yoga instructor. Don’t have sour cream? Try buttermilk. Out of blueberries? Raspberries, blackberries, or even diced peaches will work. The recipe is designed to let you get creative.

A Loaf That’s All About Fun One of my favorite things about baking is the joy it brings to the kitchen. From folding in the berries to pressing the extras on top (a technique I refined after a few blueberry sinkholes), this recipe is as much about the process as it is the end result. There’s something so satisfying about pulling this beauty out of the oven, letting it cool (if you can wait that long), and slicing into that perfect crumb.
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So, grab your sourdough discard, a big handful of blueberries, and let’s bake something amazing. Whether you’re serving it at brunch or sneaking a slice late at night, this loaf is guaranteed to become a fast favorite. And when your family asks, Where did you find this recipe? you can just smile and say, “Oh, I adapted it from a couple of ideas… and made it my own.” Because that’s exactly what this loaf is — a little bit of inspiration, a whole lot of fun, and entirely yours.