Sourdough Blueberry Muffins

Buttery Crumb Topping

Sourdough Blueberry Muffins
Sourdough Blueberry Muffins

We're a house divided. Some like chocolate chip muffins; some like blueberry. The blueberry fans were feeling left out after I made the Sourdough Discard Little Bites last week, so I this one was for them.


Dry Ingredients
2 cups unbleached all purpose flour 240 grams
1 cup granulated sugar 200 grams
2 tsp baking powder
1/2 tsp baking soda
1 Tbsp cornstarch
1/2 tsp salt
1 zest of small/medium lemon
1 cup fresh or frozen blueberries 150 grams

Wet Ingredients
8 Tbsp butter, melted 113 grams
2 large eggs room temp
1/2 cup sourdough starter discard 125 grams
3 Tbsp Greek yogurt 45 grams
1 tsp vanilla

Crumb Topping
3 Tbsp butter, melted 45 grams
1/2 cup granulated sugar 100 grams
1/2 cup all purpose flour 60 grams


Make crumb topping
In a small mixing bowl, mix melted butter, sugar, and flour until it becomes a crumble texture. Set aside.
Preheat Oven to 350 F
Line muffin pan with liners or grease with butter to prevent muffins from sticking.
Mix Dry Ingredients
In large mixing bowl, mix flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt. Next, toss in blueberries. Set aside.
Mix Wet Ingredients
In a separate mixing bowl, whisk all wet ingredients together until smooth.
Add the wet ingredients to dry ingredients and stir with wooden spoon or spatula until well combined.
Spoon the batter evenly into the muffin tin and add crumble topping to the top.
Bake the muffins for about 25-30 minutes or until toothpick inserted into the center comes out clean.

Recipe credit:

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