Sourdough Blueberry Muffins with Crumb Topping
These delicious Sourdough Blueberry Muffins are made with sourdough discard, fresh blueberries, and a buttery crumb topping. A perfect, easy-to-make treat!
Name a more perfect Saturday morning than hot coffee and homemade blueberry muffins. I remember being a young mom and taking my baby girl to our local coffee shop for the best cup of coffee and a huge berry muffin. The muffins were made in house and were topped with an almost crunch crumb topping. I’ve tried to repicate those muffins with this recipe I’m sharing with you.
What You’ll Love About This Recipe
This sourdough blueberry muffin recipe is easy to follow, perfect for beginners, and ideal for using up sourdough discard. The combination sourdough discard, fresh blueberries, and the irresistible crumb topping make these muffins exceptionally delicious.
Variations
- If blueberries arent your idea fruit, you can certainly subsitute with mixed berries, raspberries, or really any combination of berries or fruit.
- Mix in a little lemon zest or make a lemon glaze by mixing together powdered sugar, lemon juice, and lemon zest.
- You could also add nuts or a little cinnamon for extra flavor.
- Skip the crumb topping and just add a heavy sprinkling of sanding sugar on the tops.
Key Ingredients
While there are several important ingredits in this recipe, sourdough discard and sour cream are two that make this recipe special.
Sourdough Discard: The sourdough discard gives these muffins a yummy tang that balances out the sweetness of the blueberries and just makes them taste so much better. Plus, it helps keep the muffins soft and moist. Recipes like this are a great way to use up leftover sourdough starter.
Sour Cream: The added sour cream takes things up a notch by making the muffins extra tender and rich. Another option if you happen to be out of sour cream is to substitute plain greek yogurt. You’ll get the same results.
Blueberries: One thing I love about this recipe is that you can use either fresh or frozen blueberries to achieve a delicious blueberry flavor. If it’s blueberry season, then of course I recommend using fresh sweet blueberries, but otherwise frozen berries work just fine.
You can find a full list of ingredients in the recipe card located at the bottom of this post.
How to Make Sourdough Blueberry Muffins
Preheat & Prepare
- Preheat the oven to 350°F and prepare your muffin tin by adding muffin liners or greasing the pan with a little butter.
Make the Muffin Batter
- Add 2 cups of all-purpose flour, 1 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon of salt to a large mixing bowl.
- In a seperate bowl, whisk together 1 stick of melted butter, 2 eggs, 1/2 cup of sourdough discard, 1/4 cup of milk, 2 heaping tablespoons of sour cream, and 1 teaspoon of vanilla extract until smooth.
- Pour wet ingredients into the dry ingredients and stir together until combined.
- Fold in 1 cup of fresh or frozen blueberries and fill the muffin cups 2/3 of the way full. TIP: Toss berries in a tablespoon of flour before mixing them in to keep them from sinking.
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Prepare the Crumb Topping
- Place 2 tablespoons of melted butter, 1/4 cup of sugar, and 1/4 cup of flour in a small bowl. Use a fork to mix it until it becomes a crumble.
- Gentlly press some of the crumble on top of the batter of each muffin.
Bake and Cool
- Bake the muffins in a preheated oven for 30-35 minutes or until the top of a muffin springs back when you press it gently and the crumb topping is golden brown.
- Cool the muffins on a wire rack before serving.
Baking Tips
- Don’t over mix!
- To achieve a bakery-style muffins with a high rise muffin top, bake the muffins for 5 minutes on 400°F then drop the temperature to 350°.
- So that your muffin tops don’t touch, fill only every other muffin cup.
Serving Suggestions for Sourdough Blueberry Muffins
Sourdough discard blueberry muffins are perfect for breakfast or snacking. One of my favorite afternoon treats is a hot cup of coffee with a leftover muffin. Delish! This is an easy recipe to turn into mini muffins and serve them to your kids as an afternoon snack or pack them in lunchboxes.
How to Store and Freeze Leftover Muffins
Leftover muffins should be stored at room temperature in an airtight container for up to 3 days. To reheat, place the muffins in the oven at 350°F for about 10 minutes or until they are nice and warm .
If you want to store muffins even longer, you can freeze them by placing them inside a freezer safe bag and storing them in the freezer for up to 3 months. For added security agains freezer burn, wrap each muffin in plastic wrap before popping them inside a freezer bag.
Recipe FAQ’s
To make blueberry muffins moist, you can use ingredients like sour cream or yogurt, which help keep the batter soft and tender.
Yes! You can use frozen blueberries in muffin recipes, but there are a few tips to keep in mind. It’s best to fold them into the batter while they’re still frozen to prevent the batter from turning purple. Also, thawed berries can release too much moisture and make the muffins soggy.
Dense blueberry muffins could be due to overmixing the batter, which activates the gluten and makes the muffins heavy. Be sure you’re only mixing the batter until just combined.
To prevent blueberries from sinking to the bottom, toss them in a little bit of flour before adding them to the batter. Also, make sure the batter isn’t too runny. A thicker batter can better support the blueberries.
More Sourdough Breakfast Recipes
Sourdough Pancakes you can mix at night and make in the morning
Pumpkin Chocolate Chip Muffins that are delicious year around, not just in the fall
French Toast Casserole made with leftover sourdough loaf
Pull-Apart Sourdough Blueberry Loaf is the perfect sweet breakfast treat
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If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!
Sourdough Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup of fresh or frozen blueberries
- 1 stick/8 tablespoons butter melted
- 2 eggs
- 1/2 cup sourdough discard
- 1/4 cup whole milk
- 2 heaping tablespoons of sour cream or Greek yogurt
- 1 teaspoon vanilla extract
For the Crumb Topping:
- 2 tablespoons butter melted
- 1/4 cup sugar
- 1/4 cup all-purpose flour
Instructions
Preheat & Prepare
- Preheat the oven to 350°F and prepare your muffin tin by adding muffin liners or greasing the pan with a little butter.
Make the Muffin Batter
- Add 2 cups of all-purpose flour, 1 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon of salt to a large mixing bowl.
- In a seperate bowl, whisk together 1 stick of melted butter, 2 eggs, 1/2 cup of sourdough discard, 1/4 cup of milk, 2 heaping tablespoons of sour cream, and 1 teaspoon of vanilla extract until smooth.
- Pour wet ingredients into the dry ingredients and stir together until combined.
- Fold in 1 cup of fresh or frozen blueberries and fill the muffin cups 2/3 of the way full. TIP: Toss berries in a tablespoon of flour before mixing them in to keep them from sinking.
Prepare the Crumb Topping
- Place 2 tablespoons of melted butter, 1/4 cup of sugar, and 1/4 cup of flour in a small bowl. Use a fork to mix it until it becomes a crumble.
- Gentlly press some of the crumble on top of the batter of each muffin.
Bake and Cool
- Bake the muffins in a preheated oven for 30-35 minutes or until the top of a muffin springs back when you press it gently and the crumb topping is golden brown.
- Cool the muffins on a wire rack before serving.
