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.
Everyone in the family LOVES this recipe!!! I use zest from a whole lemon then add lemon juice from that same lemon to the wet mixture, at the recommendation of my daughter-in-law. SO YUMMY!!!
Can I switch peaches for the blueberries? I'm concerned because of the juiciness of the peaches impacting the muffin hydration. Thanks
They will definitely impact the hydration. I would add the peaches and if the batter is too thin, you can add a small amount of flour at a time to get the right consistency. Are you using fresh or frozen peaches? If frozen, I would let them thaw and drain any excess juice before adding them to the batter.
LOVE LOVE LOVE this blueberry muffin recipe!!!
These came out beautifully! They are very similar to my favorite blueberry recipe that is on The Smitten Kitchen, but this recipe allows me to use some discard! So I think I have a new favorite!
Such a great recipe! However the dough was so thick even a few tablespoons of milk didn't make it muffin batter. I added almost 3/4 of a cup of milk to this and it was still pretty stiff. I read and re-read the ingredients to make sure I didn't miss some liquid. What did I do wrong? Without the milk it was more stiff than dry bread dough. Definitely not muffin mix. Please help!
Hi Stacy! This is a pretty thick batter but thinning it down some doesn't hurt it!
As I prepared the batter for these today I thought to myself “this is way too thick they will never turn out right. I must have done something wrong”. Nope! I didn’t! They turned out perfect! They are absolutely divine and this recipe will now go into my “favorite sourdough recipe” spots in my recipe journal. Thank you so much!
This recipe was AMAZING! I happened to have some leftover 1 to 1 gluten free flour that I used in this recipe - not that it made it gluten free because of my sourdough starter, but I'm just say'n that even with that, these were so freak'n good. I'm making them again tomorrow with regular flour. My husband has never been so thrilled to see blueberries on the shopping list! LOL
I tried these today as an experiment with RHUBARB and gluten free flour (with about 45g of Einkorn four as well). Oat and einkorn for topping. I generally use a pinch of Ginger to help the raise with GF/ einkorn. THey are amazing!! Simply the best muffins I have ever tasted. The little hint about the topping in large crumbles is genius. I will never make another muffin... cant wait for fresh blueberries!
These muffins are a go-to discard recipe. I get rave reviews every time I make them. The only tweak I make is to zest the full lemon. Perfection! Thanks for the recipe!
Oh my goodness these are so yummy! I love the texture and crumble of them! My husband said they’re the best muffins he’s ever had and my 2year old screamed out of excitement when she saw them. Thanks for sharing this recipe!