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.
Uhmmmmm, these were AMAZING! I baked them with my daughter as a way to just spend time with her. I had no expectations, but they BLEW. ME. AWAY. My daughter ate 5 in one sitting 😬 Everyone who tried them just gushed about them:)
These were delicious!! I changed up the crumb topping a bit by using brown sugar instead of white sugar and I added cinnamon. Otherwise, followed the recipe. Muffins are tender and yummy.
These were the best blueberry muffins! I used a cupcake pan, just filled 3/4 full and got more muffins. Thank you for the recipe.
These are great. Love the sturdy, yet tender, texture that allows you to eat it out of hand without disintegrating. Love finding more uses for my sourdough; this is a keeper.
Every recipe so far is a hit. I’ve made the chocolate chip cookies about four times and have lost count of the number of times I’ve made the cinnamon rolls. Both of those are delicious. I had some blueberries on hand and gave these muffins a try. They are just as delicious as everything else! I don’t like bakery muffins because I find them too sweet, especially blueberry ones, so I reduced the sugar by half and the result was perfect. Just a touch of sweetness. The crumb topping is the over the top factor. I also didn’t have much butter on hand so used it for the topping but used vegetable oil for the batter. No detrimental effects, the muffins were tender and fluffy. Thanks for the great recipes!
Wow Amy, this was an incredibly delicious muffin. It had the right balance of sweetness & chewiness. The blueberries & the crumbled top added a nicely balanced flavor to the muffin. I’m certain I will receive requests to make this recipe again!
Can I let the recipe ferment? I would like to ferment all of the flour, not just the discard. If I can ferment all of the dough, how would I do that?
You can let the batter sit in the fridge overnight to ferment before baking. I would put the topping on right before you bake them.
are you using a standard size muffin tin or the larger kind? Also, does the discard need to come to room temperature before you use?
I am using standard size muffin tin. The discard doesn't have to come to room temperature before using it.
This is the very best blueberry muffins I’ve ever had. The crumb topping brings the muffin to the next level. I love it that it’s not super sweet but just enough sweetness. I used frozen blueberries fyi
I've made this recipe twice now! My daughter told me both times "BEST MUFFINS EVER!" The second time I made them, I used raspberries and zest of a whole lemon. They are so good! Thank you!
Thank you, Cat! The raspberries and lemon zest sound like a great option. Love it!