Sourdough Blueberry Muffins {with Crumble Topping}

I only use sourdough discard!

Hear me out, okay?

Sourdough discard doesn’t leaven baked goods or have the same health benefits as sourdough starter and long fermentation. However, sourdough discard is robust with bacteria, easy to use, stores for a long period of time, adds great flavor and texture, and prolongs the shelf life of baked goods.

And, that you guys, is why I have a large apothecary jar of sourdough discard that has become a permanent structure in our fridge. I use it in many of my favorite recipes: Chocolate Chip Cookies, Easy Sourdough Pizza Crust, Cast Iron Cheesy Breadsticks, Sandwich Bread, Bagels, Pretzel Bites, The Best Fluffy Sourdough Discard Pancakes and of course these Blueberry Muffins.

It looks like I have a lot of recipes to write!

These bakery style, Sourdough Blueberry Muffins with a Crumble Topping don’t stand a chance against the mouths in this house. When enjoyed fresh from the oven, these bakery style muffins are a warm breakfast, or snack, that is bursting with sweet blueberries.

prepare your supplies

• Measuring Cups and Spoons
• Glass Measuring Cup
• Small Mixing Bowl
• Large Mixing Bowl
• Whisk
• Muffin Tin
• Muffins Liners
• Silicone Spatula or Wooden Spoon
• Cooling Rack

Gather your Ingredients

• All-Purpose Flour
• Light Brown Sugar
• Sugar
• Baking Powder
• Baking Soda
• Ground Cinnamon
• Salt
• Unsalted Butter
• Sourdough Discard
• Eggs
• Vanilla Extract
• Blueberries

Let’s get to it: How to make Sourdough Blueberry Muffins

Crumble Topping

In a small mixing bowl, whisk together all-purpose flour, light brown sugar, sugar, ground cinnamon and salt.

Then, melt unsalted butter and drizzle over the dry ingredients. Mix together until well combined and large crumbles appear.

Set aside the crumble topping.

Muffins

Preheat oven to 375°F. Grease 12 count muffin tin with coconut oil or line your muffins tins with muffin cups.

In a large mixing bowl, whisk together milk, melted butter, sourdough discard, eggs and vanilla extract.

Then, add flour, sugar, baking powder, baking soda, ground cinnamon and salt into the wet mixture and stir until combined, being careful not to overmix the batter.

Next, fold in blueberries. Then, evenly divide the muffin mixture among 12 muffin cups.

Then, distribute the crumble topping onto muffins, equally and lightly press into the muffin batter. Bake muffins on the center rack for 20 – 25 minutes at 350°F.

Lastly, let the muffins cool in the muffin tins for 5 to 10 minutes before transferring them to a cooling rack.

top recipe questions

How long do they last?

In my family, no more than two days. I never have to worry about them going stale or turning moldy. However, they will last for 3 – 5 days when stored in an airtight container, at room temperature. They can also be frozen, in an airtight container, up to 3 months. This is a great option when doubling the batch; one for now, one for later. On a busy morning, warm them in a 350°F oven for 5-10 minutes or you can microwave in 15 second intervals until warmed through.

can I use frozen blueberries?

You sure can, especially if you’re looking for firmer, whole blueberries in your muffins! Make sure they are fully frozen. If allowed to thaw, the blueberry skins will peel off and you’ll have purple muffins.