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.
Jacqueline Adelman says
I made these muffins this morning with Hammonton, NJ blueberries. They were wonderful. This might just be my new go to muffin recipe. Thank you so much for sharing.
Dolores says
These are so amazing. Tasty and freeze well. Reheated in the microwave and tasted fresh. A great way to use up extra sourdough starter!
Megan D says
The BEST blueberry muffins out there. And the ONLY crumbletop I've been able to actually make crumbly and delish. I've followed the recipe and they turn out amazing each time! I even have made them a little smaller in size and have extra batter to make a few mini muffins which are a hit for my toddler 🙂
Alessandra says
I’ve use this receipt all last summer to the joy of loved ones. Really quick to make for delicious result. However, I haven’t been baking much during the winter and I don’t have a starter anymore. Is there any substitute for starter? I tried a basic ratio for 1/2 starter of water and flour but found the muffins were denser and not as moist. Would appreciate any thoughts!!
Suzy Quiles says
I love this recipe. What changes would I need to make if I wanted to replace all or some of the All Purpose Flour with White Whole Wheat Flour?
Amy says
You would need to increase the liquid slightly. Just add a little at a time until it gets to the right consistency.
Dorrance says
5 stars for taste!! My batter was realllllllly dry. I needed 6 Tbs of milk to get the consistency for muffins. First time trying it and will make it again. Could straight up sourdough starter be used in place of discard? Thanks!!
Alyssa Durham says
I use active starter in her sourdough banana muffin recipe! I let the batter ferment in the fridge overnight and bake when I wake up in the morning.
Jimmy B. says
I was wondering if honey could be used in stead of granulated sugar? If so, how much honey compared to sugar? By the way, my daughter said they tastes just as good as Starbux!
Amy says
Hi Jimmy! Yes you can use 2/3 cup of honey in place of sugar!
debbie eaves says
yes, I have made them with blue berries and with strawberrys. They are fantastic.
Debe Loeber says
Is there a way to let the batter sit and ferment? My grands have a gluten intolerance but are able to eat sourdough that is fermented. There are so many yummy discard recipes - just wondered if they can be fermented (for that digestion benefit) and if so - at what point? Thanks
Amy says
Hi Debe, you can place the filled muffin tin in the fridge to allow a slow ferment. I've never gone past 24 hours so anything past that I'm not sure how it would turn out!
BM Blackner says
So pleased of these sourdough blueberry muffins. Flavor is so different than basic recipes. We have been trying many of your recipes. This one can be taken to the bank. Thanks