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.
Anne H says
Delicious! I made these exactly as recipe states (weighed ingredients) but like others, I added 1/2 c milk to be able to fully incorporate the mixture. Definitely will make these again. Thank you!
Anne H says
Came back to say, even after several days post baking and kept in a covered container on the counter, they were still just as good!
Sarah says
Easily the best muffin recipe I have tried! Very easy and a great way to use my sourdough starter discard. Got very positive reviews 🙂
Christina says
Yum! Thank you for the great recipe. Made 48 mini-muffins. The only thing I did differently was to omit the lemon zest. I didn't have a lemon and there's a snowstorm. They are delicious!
Nicole says
Love! These! Muffins! I’ve made them weekly since someone gifted me a starter a few months ago. The only change I’ve made is to add the juice of the lemon into the batter for more lemon flavor.
Amy says
This is my favorite recipe. I made mini muffins the first time and now double recipe to make 24 regular sized muffins. I've shared with everyone and get rave reviews! The only change I had to make was subbing Vanilla Greek Yogurt for the vanilla and sour cream because that was readily available in my kitchen. Thank you for the wonderful recipes. When looking to make something with my sourdough starter/discard, this website is the first place I look.
AK says
Love this recipe! Just made them for the second time. Substituted buttermilk for sour cream ( as that’s all we had) and used blackberries and lime zest. Also added some white chocolate chunks for full lily gilding. Delicious!
Stephen says
Best muffins I’ve ever made. Everyone who has tried them says this is the best they’ve had. Seriously the best. Thank you!!!
Beth says
Amazing! My family of picky eaters loved these muffins. The only change made was using 1 whole container of Lemon Greek yogurt (instead of just 3 tablespoons), since I did not have a lemon to zest. Soooo yummy! Thank you.
Farah says
PERFECT recipe! I made it exactly as is (didn't add milk). I used a cookie scoop to add to greased silicone muffin mold, convection bake 325 for 22 minutes.
I replaced blueberries with chocolate chips & didn't make the topping bc I'm lazy.
My family LOVED these. I'll definitely be making these often!
Mary Celona says
I made these muffins this morning with my discard and they are delicious.
I should have read the comments first though because I had a little difficulty getting the dough to come together. I was almost going to add more yogurt, but didn’t want to ruin the recipe, so worked it until the dough did come together. Next time, I’ll add a splash of milk as suggested by reviews here.
I was going to add a picture but there isn’t any place to do that, so you’ll just have to take my word, lol!
So happy to have found the recipe because I hate to waste the discard, but don’t make bread that often.
Thanks