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.
These are the fluffiest and most delicious blueberry muffins that I've ever made! The topping was amazing, although the recipe yielded more than I could possibly use. I had to add a few tablespoons of milk to the muffin batter and will add it to the wet ingredients the next time I make these muffins.
I love this recipe and have been making them each week for my family the past month. I went to make them today and realized I don't have enough butter. Would avocado oil work in the batter (I should have enough butter for the crumb topping)? Thank you!
These turned out amazing. I didn’t have lemon zest so I used lemon extract instead of vanilla to get the lemon taste. I also used vanilla yougert in place of plain. These are definitely going to be part of my regular baking from now on. Thank you 😊
This was easy and SO delicious! I had two people ask for the recipe minutes after I posted a pic! Will absolutely make again.
I really enjoyed the recipe, and its a keeper. Here is how mine was a bit different from the recipe:
- used active starter. That really wasn't on purpose but it just happened. The muffins were much taller than in the picture on the recipe. I like them that way as it gave those of us who like muffin tops something substantial.
- doubled blueberry amount and used zest of a whole lemon. (I may do more as Iove lemon, I also read someone did orange zest which sounds interesting)
- batter was dryer than what I was comfortable with so added 3 tablespoons of milk and it came around to my liking.
These are genuinely the most delicious muffins I’ve ever had! Not sure where I went wrong, but my muffins all deflated in the middle. It looked like the cups may have been too full, but I’m not sure. They were super tasty regardless!
I tripled the lemon zest, added another cup of blueberries & a 1/3 cup of brown sugar to the wet ingredients to make them a delicious sweet treat! Yummy! A new family favorite!
The batter was super sticky and not liquid even after adding milk. What did I do wrong? Can we have this one in grams to measure more properly? Thanks! Hope they turn out ok.
Hi Meredith! The ingredients in this recipe are listed in grams for the most accurate results. The batter is meant to be thick, but it shouldn’t be overly thick. Since we make these often in our house, it’s hard to say exactly why yours turned out that way.
For next time, I’d recommend using the gram measurements if possible. Measuring with cups can sometimes lead to packing in too much flour, which can easily result in a batter that’s thicker than intended. I hope that helps, and we appreciate you giving the recipe a try!
I made this recipe into mini muffins and I just realized I left out the eggs! they turned out amazing! So glad I didn't completely mess it up. I'm sure they are even better and fluffier with the eggs added in. they are perfect as is, though!
How long and at what temperature for the minis?
I did the same temperature and the minis took about 15 minutes in my oven.
These are incredible! I have the recipe saved and I’ll make them for my job next!