Sourdough Blueberry Muffins

Sourdough blueberry muffin cut open on a plate with a few fresh blueberries next to it.

5 from 1 vote

Sourdough blueberry muffins with a crumb topping are loaded with fresh blueberries and a great way to use your sourdough discard!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Servings:

Calories: 414kcal

Author: Joy Kincaid

Ingredients

Muffins

1/2 cup unsalted butter melted and cooled (1 stick)
1 cup + 2 tablespoons all purpose flour spooned and leveled (149 grams)
1 1/2 teaspoons baking powder 7 grams
1/2 teaspoon fine sea salt 3 grams
1 cup sourdough starter discard 200 grams
2 large eggs room temperature
1 cup granulated sugar 226 grams
3/4 cup full-fat Greek yogurt 164 grams (or sour cream)
2 teaspoons vanilla extract 9 grams
1 1/2 cups fresh blueberries 232 grams
1 tablespoon all purpose flour for tossing with the blueberries

Crumb Topping

1/2 cup unsalted butter melted and cooled (1 stick)
1 1/2 cup all purpose flour 180 grams
2/3 cup granulated sugar 133 grams
6 tablespoons light brown sugar 82 grams
pinch of sea salt

Instructions

Preheat the oven to 350°F and line 2 muffin tins with paper liners in every other space. If you only have one muffin pan, feel free to fill all 12 muffin wells. The muffins just won't have as much room to spread out, and the tops may run into each other.
Melt the butter for the muffins and set aside to cool.
Melt the butter for the crumb topping and set aside to cool.
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
In a separate bowl, whisk together the sourdough discard, eggs, granulated sugar, Greek yogurt, cooled melted butter, and vanilla extract until well-combined and there are no lumps.
Slowly add the wet mixture into the dry ingredients, stirring until just combined. The batter will be on the thicker side.
In a small bowl, toss the blueberries with 1 tablespoon of flour until fully coated.
Gently fold the blueberries into the batter, being careful not to overmix. Set the batter aside while you make the crumb topping.
In a small bowl, mix together the flour, sugars, and salt. Add the cooled melted butter and use a fork to mix together. The mixture should be crumbly.
Using a large cookie scoop, divide the batter into your prepared muffin tins, filling every other space and filling to just below the top of each muffin tin. Generously cover each muffin with the crumble.
Bake for 25-30 minutes or until a toothpick comes out clean when inserted in the center.
Let the muffins cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

How to Store: Store the muffins in an airtight container at room temperature for up to 4 days. If you would like to freeze them, place in a freezer-safe plastic zipper bag and store for up to 3 months.

Fresh blueberries are amazing in this recipe, but you can also use frozen. You can either add them while still frozen (which may turn your batter purple), or you can thaw them and drain any excess liquid from them before adding to the recipe.

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