Sourdough Blueberry Muffins with Crumb Topping
Delightful sourdough muffins filled with blueberries and topped with a crunchy crumb topping, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
Instructions
- Prepare the crumb topping by mixing melted butter, flour, and sugar in a bowl until it forms a coarse crumble. Set aside.
- Preheat your oven to 350°F (176°C) and line a 12-count muffin tin with paper liners or grease it.
- In a large mixing bowl, combine flour, sugar, baking soda, baking powder, corn starch, lemon zest, and salt. Gently toss in blueberries to coat.
- In a medium bowl, whisk together melted butter, eggs, sourdough starter, sour cream, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients, stirring until just combined. If the batter is too thick, add 1-2 tablespoons of water or milk.
- Divide the batter evenly into the muffin tin and top with the crumble mixture, pressing gently.
- Bake for 30-35 minutes, or until a toothpick comes out clean. Cool in the tin for 10 minutes before transferring to a cooling rack.
Notes
Best enjoyed warm. You can serve them with butter or cream cheese. Store in an airtight container for up to 3 days, or freeze for up to 3 months.