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why make this recipe

Sourdough Blueberry Muffins with Crumb Topping are not just a treat; they are a delightful way to use your sourdough starter discard. This recipe yields muffins that are moist, fluffy, and bursting with juicy blueberries. The crumb topping adds a delightful crunch, making these muffins perfect for breakfast, a snack, or even dessert. Plus, they are simple to make, and your home will smell amazing while they bake!

how to make Sourdough Blueberry Muffins with Crumb Topping

Ingredients :

2 cups all-purpose flour
1 cup 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 blueberries (fresh or frozen)
8 tablespoons butter (melted)
2 large eggs
1/2 cup sourdough starter discard
3 tablespoons sour cream or plain Greek yogurt
1 teaspoon vanilla extract
3 tablespoons butter (melted, for crumb topping)
1/2 cup granulated sugar (for crumb topping)
1/2 cup all-purpose flour (for crumb topping)

Directions :

Place the melted butter, flour, and sugar for the crumb topping in a bowl and mix until it becomes a coarse crumble. Set aside.
Preheat the oven to 350 degrees F (176 degrees C). Line a muffin tin with paper liners or grease it.
In a large bowl, combine dry ingredients: flour, sugar, baking soda, baking powder, corn starch, lemon zest, and salt. Toss in blueberries gently.
In another bowl, whisk the wet ingredients until smooth. Pour them into the dry mixture and stir until just combined. If the batter is too thick, thin it with water or milk.
Divide the batter into muffin cups, filling them about two-thirds full, and sprinkle with the crumb topping.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 10 minutes before transferring them to a cooling rack.

how to serve Sourdough Blueberry Muffins with Crumb Topping

These muffins are best served warm. You can enjoy them plain or with a bit of butter on top. They pair beautifully with coffee or tea, making them perfect for breakfast or an afternoon snack. You can also serve them with some whipped cream or yogurt for a more indulgent treat.

how to store Sourdough Blueberry Muffins with Crumb Topping

To keep the muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just wrap each muffin tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. To thaw, simply leave them at room temperature or warm them up in the oven.

tips to make Sourdough Blueberry Muffins with Crumb Topping

Make sure your blueberries are dry before adding them to the batter to prevent them from sinking.
If you prefer a sweeter muffin, you can add a little more sugar to the batter.
Mix the batter gently to avoid over-mixing, which can make the muffins dense.
Experiment with different flavors by adding spices like cinnamon or nutmeg.

variation

You can easily customize the muffins by adding nuts like walnuts or pecans for extra crunch. For a tropical twist, replace the blueberries with diced mango or pineapple.

FAQs

1. Can I use frozen blueberries?
Yes, frozen blueberries work well in this recipe. Just add them directly to the batter without thawing.

2. What can I substitute for sourdough starter?
If you don’t have sourdough starter, you can use an equal amount of plain yogurt or applesauce as a substitute.

3. How can I tell when the muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are done. If it has wet batter on it, bake for a few more minutes.

Ellie