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–+ servings

Sourdough Blueberry Muffins

These delicious Sourdough Blueberry Muffins are made with sourdough discard, fresh blueberries, and a buttery crumb topping.

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Prep Time 7 minutes
Cook Time 30 minutes
Serving Size 12 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.

Notes

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°.