Sourdough Blueberry Muffins with Crumb Topping

Table of Contents

Why Make This Recipe

Sourdough Blueberry Muffins with Crumb Topping are a delightful treat perfect for breakfast or a snack. These muffins combine the tangy flavor of sourdough with the sweetness of blueberries. The crumb topping adds a satisfying crunch that complements the soft interior. They are easy to make and use simple ingredients you probably already have at home. Plus, they are a great way to use leftover sourdough starter!

How to Make Sourdough Blueberry Muffins with Crumb Topping

Ingredients

• 2 cups (240 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon corn starch
• Zest of half a lemon
• 1 cup (150 g) blueberries (fresh or frozen)
• 8 tablespoons (113 g) butter (melted)
• 2 large eggs
• 1/2 cup (125 g) sourdough starter discard
• 3 tablespoons (45 g) sour cream (or plain Greek yogurt)
• 1 teaspoon (5 g) vanilla extract
• 3 tablespoons (45 g) butter (melted) for crumb topping
• 1/2 cup (100 g) granulated sugar for crumb topping
• 1/2 cup (60 g) all-purpose flour for crumb topping

Directions

1. First, prepare the crumb topping. Place the melted butter, flour, and sugar in a bowl and mix until it forms a coarse crumble. Set aside.
2. Preheat your oven to 350°F (176°C). Line a 12-count muffin tin with paper liners or grease it generously.
3. In a large mixing bowl, add the flour, sugar, baking soda, baking powder, corn starch, lemon zest, and salt. Toss in the blueberries to coat them in the flour mixture.
4. In a medium bowl, whisk together the melted butter, eggs, sourdough starter, sour cream, and vanilla extract until smooth. Pour this mixture into the dry ingredients and stir until just combined. If the batter seems too thick, add 1-2 tablespoons of water or milk.
5. Divide the batter evenly into the muffin tin and top it with the crumble mixture, pressing it gently on top.
6. Bake the muffins for 30-35 minutes, or until a toothpick comes out clean. Allow them to cool in the tin for 10 minutes before transferring to a cooling rack.

How to Serve Sourdough Blueberry Muffins with Crumb Topping

These muffins are best enjoyed warm, right out of the oven. You can serve them as is, or spread a little butter or cream cheese on top for added flavor. They pair well with a hot cup of coffee or tea, making them a perfect addition to your breakfast table or a delightful afternoon snack.

How to Store Sourdough Blueberry Muffins with Crumb Topping

Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them. Wrap each muffin in plastic wrap and place them in a freezer bag. They can last up to 3 months in the freezer. To enjoy, simply thaw at room temperature or warm them in the oven.

Tips to Make Sourdough Blueberry Muffins with Crumb Topping

• Use room temperature ingredients for the best texture.
• Feel free to mix in other fruits like raspberries or blackberries for different flavors.
• To prevent the blueberries from sinking in the batter, coat them in flour before adding them to the mix.
• Make sure to not overmix the batter; stir just until combined to keep the muffins tender.

Variation

If you want to change things up, try adding nuts like chopped walnuts or pecans to the batter for extra crunch. You can also swap the blueberries for chocolate chips for a sweeter version.

FAQs

Can I make these muffins without sourdough starter?
Yes, if you don’t have sourdough starter, you can substitute it with yogurt or buttermilk for similar results.

What can I substitute for granulated sugar?
You can use brown sugar or coconut sugar if you prefer a different sweetness.

Can I bake these muffins as mini muffins?
Absolutely! Just adjust the baking time to about 15-20 minutes for mini muffins, checking for doneness with a toothpick.

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