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.
Round 2 a true success 🙂 I used frozen blueberries last time and followed the recipe exactly. They fell apart when mixing wet/dry and dyed the batter. I didnt think it affected the flavor, but now I know for sure that it did. They came out just OK. I tried again today keeping the blueberries frozen up until the last minute and adding them at the very end. The dough is very thick (I added just a tiny bit of milk like some others) so some of the blueberries still broke up/dyed batter a little, but nothing like before. We had nice, intact blueberries for the most part and you could still clearly see the color contrast with the batter. This time, they came out really yummy and I will be sharing! Only thing I changed was using the zest of a whole lemon. I'll also make them again but with fresh blueberries. I'm sure that will yield the best result of all. Now I can't decide which I like more - these or the banana muffins!
Came out perfectly! Insanely delicious! 😜😍
Can't count the number of times I've made these over the last few months. Basically I make a batch whenever there are only 1 or 2 left. They're SO good! Tried last time to make a double batch, freezing half. Sadly the quality at the end of the 2nd batch was kinda rough even though they weren't in the freezer that long, so I guess I just have to make single batches more frequently.
These muffins are absolutely heavenly!
They turned out perfectly!
First time making these today. I thought they were going to bomb because the batter was so thick and I haven't had a recipe come out like that. I used a scale but still thought maybe I had made a mistake. Well I'm extremely glad I went ahead and baked them. They were fantastic. They were so flavorful and LIGHT!! I highly recommend making them! I will do one thing different if using frozen blueberries. I will toss them in a tbs of reserved dry mixture at the very end and quickly add them last. It didn't effect the taste but made my batter dark- so purely for an aesthetic reason. if you haven't try her cinnamon rolls and bagels they are wonderful too!
Thank you For sharing the recipe. it’s Really good , when I mix the batter it was a bit dry for me, so I added a little bit of buttermilk and it turned wonderful.
Made these this afternoon to take as a gift tomorrow but saved some for ourselves of course! 🙂 I also got 12 large muffins and a lot of minis. The dough was thick like many people noted so it didn't "pour" into the tin but using an ice cream scoop worked just fine and they baked perfectly. My husband loved them! I think the banana is my fave still but these are lovely too. I also had a lot of topping left over but realized after baking that I could have been more generous with it. Still, I might halve it next time. My biggest issue was with the use of frozen blueberries, strictly because they came apart in the final mixing of the dough (since it was so thick) and "dyed" it blue so the muffins came out dark, rather than looking light/lemony with spots of blue like yours. I know that didn't affect the flavor but I think next time I'll add them frozen at the very very end to see if I can keep them intact so the end result can be like yours, visually as well. As always, thanks so much for another great discard recipe!!
These are really fantastic ! I am having trouble getting a good starter going for sourdough bread. I feel badly about throwing out all the the "discard". The upside of this is that I have been making some really really good sourdough discard bakery items. This one is one of the best tasting so far. On a side note: I followed the directions completely as written until the end. The batter was more of a dough. Not sure if it had anything to do with the consistency of my starter but I needed to add a bit of cream/milk to allow me to spoon the dough into the muffin tins. I also had extra dough/batter so I made a mini loaf with the extra. Great recipe !
The only thing I can say is "wow." These knocked my socks off! I don't bake muffins often because they always seem so dry, but I had a ton of starter that I felt guilty about throwing out. The only change I made to the recipe was adding an extra tsp. of vanilla. They were absolutely amazing. I've been asked to bake them again less than 24 hours after the first batch!