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.
I’ve been making this recipe for well over a year now and I have it memorized I make it so much! I had to come back and write a review because they are VERY loved in our house. They only things I sometimes change depending what is in our house is no lemon or instead of sour cream I use Greek yogurt. My toddler will always eat them (!) and my partner who is picky about pastries loves them. Words such as “best muffins ever” get thrown around. They truly are delicious and I can’t recommend them enough 🙂
I have loved every sourdough recipe I have tried from your site - thank you so much! I have a couple questions / comments. First, my discard sourdough is pretty thick, okay VERY thick. I kept adding water, then kept adding milk, also considered adding the juice from the 1/2 lemon I zested. As I went I really didn't know how stiff this batter should be. I stopped somewhere before cake batter. Not sure what it should have been, would love guidance. Also, I wanted to note that I find that adding the cornstarch to the berries and folding them in at end, just before filling the muffin pan really helps keep the blueberries intact and evenly distributed.
Hi Melanie! Yes this is a thick batter but thinning it down some doesn't hurt it. Thank you for sharing your tips with the berries 🙂
Absolutely amazing! I have made these every day for the past few days. They disappear so quickly, everyone loves them!! I cut the sugar in half-still amazing!
Thanks for sharing Jill!
Easy to follow recipe with stellar results. I’ve used several recipes from this site and they have all turned out phenomenal! Made the night before and they were so delicious!
They came out absolutely delicious, my one comment is that when I mixed wet ingredients with dry (first batch because I got frustrated and re-did it). When blueberries were in the dry ingredients, even though I used frozen berries, did not hold well during mixture and it became a grey blue color. Second batch, I tossed a small amount of dry ingredients with the frozen blueberries just before incorporating into fully mixed wet and dry ingredients, it came out much better, less of a mess and less bleeding
I made these yummy muffins. I did have to add a little milk as the dough was a tad too dry.
Absolutely delicious
any replacement for corn starch?
If you can't have cornstarch just omit it and replace it with flour.
Have you ever tried making these as mini muffins? I know I would reduce the baking time a bit, but do they turn out well?
I haven't tried it but some of my readers have with good results!
I'm making these tomorrow. I want to make them overnight to ferment longer & use active starter. What do I leave out to do so ?
You don't need to leave out anything while they ferment.
Becky, they turn out great in my mini silicone muffin wrappers! they are a bit more dense than when I bake them regular sized, bit still delicious!
Absolutely delicious. My picky son loved his muffin and plans to pack one in his lunch tomorrow.
These are fantastic!! I did need to add a little almond milk to get all the flour incorporated. It makes really big muffins and I had some batter left over. I'm going to try to 1.5 the recipe and see if I can get 2 doz muffins. Thanks for a yummy recipe.