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 banana nut muffins and our sourdough coffee cake, 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, corn starch 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 a 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 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 into a freezer-safe bag. The muffins can be frozen for up to 3 months.
When you are ready to eat them, allow 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 discard recipes!
Sourdough Blueberry Muffins with Crumb Topping Recipe
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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.
- 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.
Nutrition
This recipe is from Little Spoon Farm. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Brittany says
These are so good and remind me of the muffins I ate when I was little 🙂 I add extra blueberries, sub vanilla paste for the extract, and omit the lemon. This will be a regular recipe for me!
Marg says
Love this recipe, I have try a few other recipes from this website and they all have been very good and delicious.
Thanks for sharing...
Mandy says
I made these but the dough was SUPER dry... so dry I couldn’t even get it all to combine without adding some water and juice from the whole lemon. Followed the weights to a T. It’s been a minute since I’ve made muffins but it seemed off. They’re in the oven now and smell amazing but I might omit the corn starch next time like another commenter said, and continue to add lemon juice.
Sarah says
Mine has always been super dry so I always add some milk and lemon juice and they’re excellent!
Ann says
Great muffins, will definitely add our rotation.
My daughter's family is vegan, will try a 'veganize your recipe next time.
Irene Torres says
These are excellant!! My family and friends love them.
Sharon says
You’ve hit it out of the park again, Amy! These muffins are delicious! Didn’t have any lemon zest but I’m sure that would really brighten things up. Will just have to make them again!😊. Thanks for another great recipe.
Aimee J says
I was so excited to make this recipe because I have made several other recipes from this site. (My family LOVES the crackers!) The only ingredient that I found odd was the corn starch. As much as I hesitated to add it, because I have ruined other recipes by using it, I added it against my better judgment. I should’ve gone with my gut on this one. I did not like the taste that the corn starch added to the muffins. I will be making this same recipe again without it next time. I used the zest from the entire lemon, and freezing the blueberries ahead of the time what is a good suggestion. I will definitely be making them again!
Andy says
Swapping cranberries for the blueberries and Orange zest in place of Lemon works really well too.
How did you test the 'stores for up to 3 days'? Mine barely last through the day. 🙂
Wendy says
I absolutely love these muffins. I've made them twice and both times I use the weight measurements. I do want to point out though that 240 grams of flour only measures around 1.5 cups. So for the flour should I use 2 cups or 240 grams? I have just been adding a little more than the 240 grams to end up somewhere in between the two amounts!! LOL. Other than that this is the best recipe EVER!! :). I do use the zest from the whole lemon and add the juice of 1/2 the lemon just b/c we prefer more lemony blueberry muffins. Thanks so much
Mary says
I have not even tasted these muffins baked yet but I know they'll be good because the dough tastes fantastic! I doubled the batch and added orange zest since I did not have a lemon. I can't wait to try them!