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.
Made this several times and they are the absolute best, but I am curious can you make them *without* the sourdough discard and turn out the same?
Hi Ashley, thank you so much! You don't have to use sourdough discard, it just won't technically be sourdough anymore.
I made these with raspberries and they are absolutely delicious! I’m going to need to find someone to share with, or I’ll eat the entire batch myself! I actually had enough batter for about 14 muffins, so I used the extra to make a few tiny muffin bites.
Hi!! I am planning to make this for the husband and I this week. Do you think they would turn out ok with tapioca powder instead of the corn starch and coconut sugar instead of the cane sugar?
Hi Jaime, that should be fine. We haven't tested it with either of those ingredients, but I don't see why either wouldn't work. Please let us know how they turn out!
Hi! I don’t have a muffin tin yet somehow, do you think I could put the mixture in a loaf pan and make a blueberry muffing loaf? Thanks in advance 🤍
Hi Nellie, yes people have written they have done that with good results.
Love this recipe, the muffins turn out amazing. I am just wondering if there is a way to ferment overnight to reap more sourdough benefits. If so, would you leave any ingredients out while it’s fermenting?
Hi Emily, yes just leave out the baking soda and baking powder while its fermenting and add back in right before you bake.
Would adding those and after it ferments lead to overmixing? Since you’re gonna have to mix it really well to make sure it spreads evenly?
Hi Amber, we recommend folding in the leavening agents slowly with a spatula instead of a whisk. This method has worked well for us.
Omg these muffins!! Probably my favourite sourdough recipe. I kept everything the same. Used fresh blueberries that I froze 2 nights prior and but I did use freshly fed starter that was at its peak and they came out PERFECT. 10/10. Must try. This will be hard to not make all the time. Super easy as well. I added 2 tbsp of milk total to loosen the batter (I used 2% lactose free fairlife milk). Make these!!
one of my favorite discard recipes! Everyone is so impressed with these especially with the streusel topping!
Super moist and full of flavor! I added in extra fresh blueberries just because the hubs said they needed more, and they came out amazing! 10/10!
This recipe is amazing! The first time I made them they came out perfectly. I used 100g of flour and 60g of sugar in the topping. However as of today 8/22/24 I see the recipe says the reverse. The topping came out super sugary since I used 100g of sugar and 60g of flour. Am I going crazy or is this a typo?! Awesome recipe regardless (:
If we use frozen blueberries should they be thawed first?
Hi Jill,
No, they don't need to be thawed.