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.
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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.
- 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.
- Preheat the oven to 350°F (176°C). Line a 12-count muffin tin with paper liners or grease generously to prevent sticking.
- Dry Ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, cornstarch, and salt with a fork. Add the blueberries and toss the mixture to coat. Set aside.
- 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.
- Spoon the mixture evenly into a 12-count muffin tin and press the crumble topping over the muffin batter.
- 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 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 it into a freezer-safe bag. The muffins can be frozen for up to 3 months.
When you are ready to eat them, allow them 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 lemon cake
- sourdough berry sweet rolls
- sourdough banana bread
- chocolate chip sourdough scones
- sourdough pumpkin bread
Sourdough Blueberry Muffins with Crumb Topping Recipe
EQUIPMENT
- 12 count muffin tin
INGREDIENTS
Dry Ingredients
- 2 cups (240 g) all purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon corn starch
- zest of half a lemon
- 1 cups (150 g) blueberries (fresh or frozen)
Wet Ingredients
- 8 tablespoons (113 g) butter (melted)
- 2 large eggs
- ½ cup (125 g) sourdough starter discard
- 3 tablespoons (45 g) sour cream (or plain Greek yogurt)
- 1 teaspoon (5 g) vanilla extract
Crumb Topping
- 3 tablespoons (45 g) butter ( melted)
- ½ cup (100 g) granulated sugar
- ½ cup (60 g) all purpose flour
INSTRUCTIONS
- Crumb topping: Place the melted butter, flour and sugar in a bowl and use a fork to mix until it becomes a coarse crumble. Set aside.
- Preheat the oven to 350°F (176°C). Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.
- Dry ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork. Add the blueberries and toss the mixture to coat. Set aside.
- Wet ingredients: In a medium mixing bowl, whisk all the wet ingredients until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or milk to help thin it down.)
- Divide the batter evenly into 12 muffins and sprinkle the top with the crumble topping. Make sure to press the crumble, gently, on the top of the batter.
- Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the tin for 10 minutes before removing to cool on a cooling rack.
NOTES
- Store the muffins loosely covered, at room temperature, for up to 3 days.
- Freeze the muffins wrapped in plastic wrap, inserted into a freezer-safe bag for up to 3 months.
My whole family have fallen in love with these muffins. I make them at least once a week and I change the filling. I’ve done apple (using tinned Apple with cinnamon). Lemon curd (injecting lemon curd into the unbaked dough and adding poppy seeds and lemon zest to the dough. Coffee (adding coffee essence). They’re all amazing.
These muffins are so easy to make and so delicious. I made them in the evening before bed so we could enjoy one with our coffee in the morning.
The dough felt a bit thick going into the muffin tins but I didn’t add anything, staying true to the recipe and they turned out perfect!
This is the third recipe of yours I have made and they have all been successful!
Fairly new to using sourdough starter and not always with success, so I was anxious about trying another recipe. Well, I’m so glad I did! These turned out great and we could hardly wait til they were cool enough to eat. Thanks so much for your post.
These were amazing. I followed recipe and consistency was perfect. I did add 1/2 tsp of nutmeg and 1 tsp of cinnamon to the topping crumb. These will be a staple in my house.
Another amazing recipe using discard starter! I got 15 muffins from the recipe.
Prepared as written with two small changes:
1. Used the zest from the whole lemon (we love lemon... 😊).
2. Added about 1/3 cup water because the batter was too dry—I couldn’t stir in all the dry ingredients. I suspect this was because my starter is not as hydrated as yours. Even with the added water the batter was still quite thick, but reading the notes and comments indicated that was the correct density.
The resulting muffins were amazing! The crumb is perfect, and the tart lemon, moist blueberry, and sweet, crunchy topping come together so each bite makes you sigh and say, “Yum!”
I took a plate of the muffins to a friend who has been housebound for almost a year and we had a “socially distanced” chat with tea and muffins (she sat on her porch and I sat 10 feet away on the garden path). She declared the muffins “heavenly!”
Thank you for another recipe that I plan to make many times in the future.
Amazing! I made this last night and the family loved it. I have to admit, I was a bit lazy and didn't feel like pouring the batter into little muffin cups, so I poured it all in a loaf pan and served slices of it for dessert instead. It turned out perfectly, moist, flavorful and that crumb topping is fabulous. I will definitely be trying the muffins as well, but wanted to let you know how versatile the recipe is. Many thanks for sharing - my girls are already asking when I will be making it again. It's a keeper.
I made it.
This recipe was very excellent.
I think so that It must be divided to 18 muffins.
I exactly followed you and the muffins are very
beautiful and tasty.
Thank you so much.
These were delicious, I made the mistake of not lining the muffin tray so the muffins were hard to remove, but I will know for next time, as I will definitely be making again!
I made these at the weekend and they are amazing. My mixture was more cake consistency than a batter but the result was very tasty.
I made these this evening and was pleased with how simple the recipe was. I didn't have a lemon, so I used orange zest and the muffins were delicious! I had lots of extra topping left over, so I might cut that in half next time. Tasty and easy recipe, thank you!