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.
My family loves these and I do too. These muffins get made quite often.
I do have a question though. When I make them in Nevada, they raise beautifully but when I make them in Arizona, the don't raise and sometimes sink in the middle. I'm thinking it's the altitude but I don't know how to fix it.
Do you have any suggestions?
Thanks!
Jaree
Hi Jaree, the altitude couldnt defnitely be affecting it. We live in the South, so we're not exactly sure what suggestions to make for high alitiude baking.
Amazing!!!!!
Would I be able to use fresh strawberries in place of the blueberries?
Hi Cathy, yes you can. I would use frozen strawberries as they have a similar moisture content as blueberries.
Oh my word… these are the best muffins. My first try at sour dough muffins and they did not disappoint. Recipe was easy and came together fast. Hubby loved them… win!
My new go to recipe! Substituted a Key Lime Light and Fit Greek Yogurt cup for the Lemon Zest and plain yogurt. Also added flax seeds.
can these muffins be mixed and the batter left to ferment in the fridge? thank you
Yes, but we recommend leaving the levening agents out and adding them when you are ready to bake.
my daughter has an egg allergy 🙁 how can I make these eggless??
thank you!
Hi Mary. Here is a suggestion from a baker who left us this note on her egg substitution for this recipe: 1 Tblsp. flax seed meal + 3 Tblsp. water = 1 egg. Combine & let set 10 minutes or so until thickened.
Follow directions, they are perfect
My first time making these muffins. I don’t care for the “sour” taste with sourdough so I fed my starter yesterday morning 1:5:5 then fed it again last night and let it proof overnight just until doubled. I have been feeding my starter 1:5:5 since I typically only feed it once a week. The consistency is thicker than it was when I was feeding 1:2:2. As a result my “batter” was more like “dough”. I added a tiny splash of milk in order to get the batter to mix and tried not to overmix. The muffins taste good (love the crumb topping!) but they are a little drier than I would like. I baked them in the jumbo muffin tins for 35 minutes. My question is whether the batter should have been spoonable or pourable? I had to just pick up pieces of the “dough” to place in the muffin tins. I would appreciate any advice!
Hi Wanda, this batter is pretty thick so it is okay that is is spoonable!
I have made these and they are amazing!! I am looking to make something quick for an event and dont have active starter or discard ready to go... would they be just as good as non sourdough muffins?
These muffins are delicious and a must make! I have made them over a dozen times, they're that good. They freeze well and the recipe is so versatile. My daughter has a casein allergy (dairy), so I use almond milk and leave out sour cream/yogurt and cornstarch, they still come out great. Have also added unflavored protein powder to help with all the sugar, you'd never know! As most have said, this always makes more than 12 muffins for me. If I use a level scoop, I can get 18-20 regular size muffin but watch the clock....only need about 20-22 mins.