Sourdough Blueberry Muffins with Crumb Topping

This is the best sourdough blueberry muffins recipe! This bakery style blueberry muffin is tender and moist with a thick crumb topping that is crunchy and delicious!

We love to use sourdough discard to flavor baked goods. Just like our sourdough morning glory muffins, sourdough banana nut muffins and our double chocolate sourdough muffins, this blueberry muffin recipe packs a lot of flavor!

Serve these muffins for breakfast, as a midday snack or even dessert!

This recipe makes 12 large, bakery-style muffins.

Step by step instructions

To make the very best, bakery-style muffins you'll need 3 bowls. One for the wet ingredients, one for the dry ingredients and one for the crumb topping.

1. Crumb Topping: Prepare the crumb topping by melting the butter and stirring the flour and sugar in with a fork. Make sure the crumbles are kept a large size, so don't over mix. Set aside.
2. Preheat the oven to 350°F (176°C). Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.
3. Dry Ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch and salt with a fork. Add the blueberries and toss the mixture to coat. Set aside.
4. Wet Ingredients: In a medium mixing bowl, whisk the wet ingredients together and then pour into the dry ingredients. Gently stir the mixture until just combined. Don't over mix the batter.
5. Spoon the mixture evenly into a 12 count muffin tin and press the crumble topping over the muffin batter.
6. Bake the muffins for 30-35 minutes or until a toothpick inserted into the center comes out clean.

How to make the best crumb topping

The crumb topping might just be the best part of this recipe! The topping covers the muffins with a layer of buttery sweet and crunchy morsels that take these muffins to another level!

To make the crumble, melt the butter and then use a fork to stir the flour and sugar until it looks like a wet chunks. Don't break up the chunks too much, you want them to be large!

After spooning the crumb topping into each muffin, gently press the crumbs into the muffin batter. This will make them adhere to the batter and stay put while the muffins are baking.

Either fresh or frozen blueberries can be used in this recipe. I like to freeze fresh blueberries before adding them to the muffin batter because they stay more intact during the baking process.

Greek yogurt can be used in place of the sour cream.

Don't have a kitchen scale to measure flour?

Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.

Because flour is measured by weight in these recipes, if the flour is scooped straight out of the bag with the measuring cup, there will be more flour than is called for in the recipe.

Are you or someone you know looking for a gluten free flour version? Red's Reality's gluten free blueberry muffins recipe is easy and delicious!

How to store and freeze

Store the muffins at room temperature, loosely covered or up to 3 days.

To freeze the muffins, allow them to cool completely. Wrap each one in plastic wrap and insert into a freezer-safe bag. The muffins can be frozen for up to 3 months.

When you are ready to eat them, allow to thaw at room temperature. Reheat them in the microwave for 20 second intervals until warm. You can also reheat them in the oven at 300°F (149°C) for 6-10 minutes.

Check out more of our delicious sourdough recipes!

• sourdough berry sweet rolls
• sourdough banana bread
• chocolate chip sourdough scones
• sourdough pumpkin bread