Sourdough Blueberry Muffins {with Crumble Topping}
When enjoyed fresh from the oven, these bakery style muffins are a warm breakfast, or snack, that is bursting with sweet blueberries.
Ingredients
Crumble Topping
- 3/4 cup all-purpose flour
- 1/4 cup light brown sugar packed
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter melted
Muffins
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter melted
- 2 large eggs
- 1/2 cup sourdough starter discard
- 1 teaspoon vanilla
- 1 cup blueberries
Instructions
Crumble Topping
- In a small mixing bowl, whisk together dry ingredients: 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 350°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.
- 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.
- Gently fold in blueberries. Then, evenly divide the muffin mixture among 12 muffin cups.
- 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. Tip! Stick a toothpick through the center of a muffin. If it comes out clean, or with a tiny crumb, your muffins are done.
- Let the muffins cool in the muffin tins for 5 to 10 minutes before transferring them to a cooling rack.
Notes
These muffins can be stored at room temperature, in an airtight container, for up to 5 days.