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.
stormycst says
Best muffins I've ever made and am now making weekly! Thank you! I reduced sugar to 3/4 C in dry ingredients and 1/3 C in crumb topping. I also use vanilla greek yogurt since its always in the house. I haven't met anyone yet who doesn't love them!
Amy says
Thank you for sharing! 🙂
Steve Barr says
Best blueberry muffins. My wife loved them. Extremely easy to make.
Amy says
Thank you Steve! 🙂
Dawn Jacques says
These were by far the best blueberry muffins I’ve ever made! They are my new go to recipe.
Amy says
Thank you Dawn! 🙂
Connie Rhoads says
Excellent recipe! The best tasting blueberry muffins I have ever made and I bake a lot! Tangy and just the right amount of sweetness. Will definitely be making these again!
Kathleen says
These are incredible!! Made a few changes so my kids could devour with less sugar.
Double the lemon zest
Half the sugar in the recipe
Need 2 tbl of milk
Half the crumble
Will be making these many more times!
Shari says
Can this be long fermented? If so, would I mix the discard, flour and yogurt since there’s no milk in the recipe?
Amy says
I would mix everything and let it ferment in the fridge until you are ready to bake!
Shari says
We are just introducing gluten - Can I mix the starter, flour and water the night before? Also, is there an egg replaced that can be used?
Amy says
Hi Shari, yes you can mix just those ingredients and let them sit out overnight at room temperature, or you can mix everything and let it cold ferment in the fridge for a day or two before baking. I don't have experience with egg replacements... Maybe another reader will help out when they see this question!
Candice says
Am I able to sub non dairy yogurt for the sour cream/Greek yogurt? Or should I get non dairy sour cream to make this a dairy free recipe?
Thanks!
Amy says
Yes you can sub non dairy yogurt.
Shari says
Can I use GF flour? I’m just transitioning my family from GF to sourdough and so far I’ve only made recipes where the starter and flour get mixed together and sit overnight.
Thanks!
Amy says
Hi Shari, yes that should work fine 🙂
Shari says
Thank you for much for replies - all 3! 😉😂
I was seeing my comments post which is why I was so redundant. Sorry about that! Can’t wait to try these! I will do the overnight cold ferment!
Amy says
No problem at all, you're very welcome! 🙂
Brittany says
These are incredible! This was my first sourdough creation and they turned perfectly. Not only did they taste amazing, but they looked like they belonged in a bakery display case. Everyone in my family loved them! I sent some to work with my husband and he might just come home with a promotion 😉 Thanks so much for asking this recipe!