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 go to recipe !!!!!!!!!!!! these are amazing!!!!!!!!!!!!!!!
Used self rising flour, omitted baking powder and decreased salt.
Made 24 cupcakes
Yummy
This was probably one of the best blueberry muffin recipes I have made. Thank you very much for all the tips. I did make a few changes. I used Greek yogurt but it was a Madagascar vanilla cinnamon made by Oikos. I used approx. 4 T. I also added some cinnamon and almond extract which really took it over the top with flavor. Yum!
I made these and they turned out great, but my dough was really thick, is it supposed to be like that? They still were really good.
Made these without the crumb topping, just sprinkled the tops with a little sugar and extra blueberries. The tops were crunchy around the edges and the inside - a perfect soft texture, not overly sweet. Just like your sourdough discard brownies recipe - delicious results! Looking forward to trying more recipes.
There must be a mistake in the crumb topping ingredients - shouldn’t the butter be cold to produce a rough crumbly dough? I used melted butter the first time and ended up with a cookie dough consistency. Checked other recipes and they all call for cold butter rather than melted. I ended up using the recipe for the muffins only and another recipe for the topping.
Hi just made these right now. Follow the directions like they said. The crumb topping came out great. I also make crumb topping with cold butter with a pastry cutter and comes out different. This way, it worked out great and you get big chunks with using the fork and melted butter. Thought the corn starch was a little weird but she has not failed me on this site and they came out amazing!!! Going to try the zucchini bread was these are. Have so many zucchini from our garden. Love this site.
The melted butter worked great for me. I think the secret is not to over mix the ingredients. Like she said, stop mixing as soon as you have large chunks. It was definitely crumbly and made a bit of a mess when I "applied" it to the muffin mixture, but they baked up beautifully and were as good as any bakery muffin I'd ever had.
These have become my go to for blueberry muffins. They stay fresh so much longer! So moist, flavorful, and not too sweet! Another awesome recipe from Little Spoon Farm 🙂
Can this recipe be converted to bake in a loaf pan? I'm guessing it would take a lot longer, but not sure if everything else would stay the same.
I’d love to make these. They look amazing! But, my son has a Corn allergy. Can the corn starch be substituted for arrow root or something else?
Yes they can! I just found out I have a corn allergy too! I'm starting to experiment with arrow root and tapioca starch in place of cornstarch.
I’ve substituted arrowroot powder in this recipe and it works like a dream!
I made these wonderful blueberry muffins today! They're amazing and my mom said they're the best things she's ever had. That's saying a lot because she's been on this planet a while. They're outstanding! I highly recommend this recipe.
Made these for our Sunday School class to enjoy. Hubby and I had to split one as they looked a s smelled divine. They were!
Appreciate your recipes and detailed instructions. After finding your site, I am working my way through all of your sourdough discard recipes and have not been disappointed with anything I have made. So glad to have found you!