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A woman holding a tray of sourdough blueberry muffins.

Sourdough Blueberry Muffins with Crumb Topping Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Author: Amy Duska

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

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.
Nutrition Facts
Sourdough Blueberry Muffins with Crumb Topping Recipe
Amount Per Serving (1 muffin)
Calories 322 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 60mg20%
Sodium 204mg9%
Potassium 120mg3%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 26g29%
Protein 4g8%
Vitamin A 391IU8%
Vitamin C 1mg1%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.