Sourdough Blueberry Muffins with Crumb Topping
These sourdough blueberry muffins feature a tender crumb, juicy blueberries, and a sweet crumb topping. Perfect for breakfast, snacks, or dessert, they offer a delightful balance of tangy sourdough flavor and comforting sweetness.
Equipment
- Muffin Tin
- Mixing Bowls
- Fork
- Whisk
- Rubber spatula or spoon
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp corn starch
- 1/2 lemon zest zest of half a lemon
- 1 cup blueberries fresh or frozen
- 8 tbsp butter melted
- 2 large eggs
- 1/2 cup sourdough starter discard
- 3 tbsp sour cream or plain Greek yogurt
- 1 tsp vanilla extract
Crumb Topping
- 3 tbsp butter melted
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
Instructions
- Combine the melted butter, flour, and sugar for the crumb topping. Mix with a fork until crumbly.
- Preheat oven to 350°F (176°C). Line or grease a 12-cup muffin tin.
- In a large bowl, combine flour, sugar, baking powder, baking soda, corn starch, lemon zest, and salt. Toss blueberries with the dry ingredients.
- In a separate bowl, whisk together melted butter, eggs, sourdough discard, sour cream, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Add 1–2 tablespoons milk or water if needed.
- Divide batter evenly among the muffin cups, filling each about two-thirds full.
- Top generously with the crumb topping and gently press it into the batter.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use fresh blueberries when possible for the best flavor. If using frozen blueberries, add them directly from the freezer without thawing. Avoid overmixing the batter to keep the muffins tender.