These Sourdough Blueberry Muffins with Crumb Topping are soft, tender, and slightly tangy with a buttery streusel on top 🫐✨ Perfect for using up sourdough discard!
🫐 Sourdough Blueberry Muffins with Crumb Topping
Ingredients (Makes 12 muffins)
Muffins:
- 1 cup (240g) sourdough discard (unfed is fine)
- 1 cup (200g) sugar
- ½ cup (115g) melted butter (or oil)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) milk
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups fresh or frozen blueberries
- 1 tbsp flour (for tossing blueberries)
Crumb Topping:
- ½ cup (60g) all-purpose flour
- ⅓ cup (65g) brown sugar
- ¼ cup (50g) granulated sugar
- ½ tsp cinnamon
- 4 tbsp (60g) cold butter, cubed
Instructions
1️⃣ Preheat
Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with liners.
2️⃣ Make crumb topping
In a small bowl, mix flour, sugars, and cinnamon.
Cut in cold butter with a fork or fingers until crumbly.
Refrigerate while making batter.
3️⃣ Make muffin batter
- In a large bowl, whisk together sourdough discard, sugar, melted butter, eggs, vanilla, and milk.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Stir dry ingredients into wet ingredients just until combined (don’t overmix).
- Toss blueberries with 1 tbsp flour and gently fold into batter.
4️⃣ Fill and top
Divide batter evenly among muffin cups (about ¾ full).
Sprinkle generously with crumb topping.
5️⃣ Bake
Bake for 18–22 minutes, until tops are golden and a toothpick comes out clean.
Cool 5–10 minutes before removing from pan.
💡 Tips
- For tall bakery-style muffins: bake at 425°F for 5 minutes, then reduce to 375°F for the remaining time.
- Frozen blueberries work great — don’t thaw.
- Add lemon zest for extra brightness.
- Let muffins rest overnight for deeper sourdough flavor.
If you’d like, I can also give you a long-fermented overnight version for more tang and better digestibility.
