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Sourdough Blueberry Muffins Recipe

This recipe for sourdough blueberry muffins makes big, bakery style muffins that are tender and moist. They are baked to perfection with a crunchy, sweet crumb topping that is completely irresistible!

Duration

PREP TIME: 20minutes
COOK TIME: 30minutes

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. Setaside.
  • Wet ingredients: In a medium mixing bowl, whisk all the wet ingredients until smooth. Pour the wet ingredients into the dry ingredients and stiruntil 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 pressthe 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

Serving: 1muffin | Calories: 322kcal| Carbohydrates: 50g | Protein: 4g| Fat: 12g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 204mg | Potassium: 120mg | Fiber: 1g | Sugar: 26g | Vitamin A: 391IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

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