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If you love big bakery-style blueberry muffins, you’re going to adore these. Bursting with juicy blueberries and finished with a buttery streusel topping, they’re soft, fluffy, and just the right amount of sweet. The sourdough discard adds a lovely depth of flavor that makes these muffins extra special.
Why You’ll Love This Recipe!
Incredibly Easy – This recipe is so simple and yet so delicious! No special equipment is needed. Just mix the batter, sprinkle over the streusel topping and bake.
Such Good flavor – These muffins are full of blueberries, which go perfectly with the moist and tender crumb. The sourdough starter adds a subtle tang that pairs beautifully with the sweet blueberries.
Great Way to Use Discard – I love using discard to make sourdough muffins, and this recipe uses up a whopping 200 grams of sourdough discard. It’s perfect for any time you need to clear out your discard jar. It’s also my favorite way to use up extra blueberries after going blueberry picking!
Ingredients
- Sourdough Starter or Discard – Either one will work for these sourdough blueberry muffins.
- Eggs – I used two large eggs.
- Butter – You’ll use melted butter in both the batter and for the streusel topping. I always use salted but unsalted works as well.
- Vegetable Oil – Any neutral oil will work here to keep the muffins nice and moist.
- Vanilla Extract
- All Purpose Flour and Granulated Sugar– You’ll use flour and sugar in both the batter and the streusel topping.
- Baking Powder
- Salt
- Blueberries – I used 250 g of fresh juicy blueberries to load the muffins with blueberry flavor.
- Brown Sugar – I love adding brown sugar to give a nice hint of caramel to the streusel topping.
How To Make Sourdough Blueberry Muffins with Streusel Topping
Blueberry muffins are one of my favorite things to bake, so it’s really no surprise that I have more than one recipe! This version is all about quick, big bakery-style muffins with a crunchy streusel topping, while my overnight sourdough blueberry muffins are long fermented for a different flavor and texture.
To make these muffins, start by preheating the oven to 190ºC/375ºF and prepare your muffin pan. I’ve baked these in a jumbo 6-hole muffin pan and added liners, but you could do smaller muffins if you have a 12-muffin tin.
Add the wet ingredients – sourdough starter, eggs, melted butter, vegetable oil and vanilla extract to a small bowl and whisk until well combined. Set this aside. Next, add the dry ingredients – flour, sugar, salt, and baking powder – together in a large mixing bowl and whisk together. Toss the blueberries through the mixture until evenly coated.
Kate’s Pro Tip
Mixing Tip
I recommend mixing the blueberries to the dry ingredients before adding the wet ingredients. That way you can ensure the blueberries get thoroughly mixed in and you don’t overmix once the wet ingredients are added.
Now, pour the wet ingredients into the dry ingredients and fold until the mixture is combined, but not overmixed. Set this aside while you prepare the topping.
I’m keeping this streusel simple, with just a few ingredients, but if you want an extra special streusel, feel free to use my sourdough streusel topping instead.
In a small bowl, combine the flour, sugars, and melted butter and stir together until it resembles wet sand.
Fill your muffin tins evenly with the batter, then add a large spoonful of streusel topping to each muffin.
Bake for 25 to 30 minutes at 190ºC/375ºF or until the topping is golden brown and the muffins are baked through. A skewer or cake tester inserted into the muffins should come out clean. Cool muffins on a wire rack.
Kate’s Pro Tip
Serving Tip
These muffins are absolutely phenomenal if you can eat them warm from the oven! I also love serving them alongside homemade lemon curd for an extra special sourdough breakfast idea.
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How To Store + Freeze
Room Temperature – Store the muffins in an airtight container for up to 3 days. For best texture, keep them in a container lined with a paper towel to absorb excess moisture.
Fridge – If your kitchen is warm, you can store them in the fridge for up to 5 days. Warm slightly before serving to soften.
Freezer – These muffins freeze well. Allow them to cool completely, then store in a zip-top bag for up to 3 months. Thaw at room temperature or warm gently in the oven.
Frequently Asked Questions
I like using salted butter for the rich flavor as well as oil to keep the muffins soft and moist for longer.
Absolutely, I love having frozen blueberries around so you can make muffins any time of year. If using frozen blueberries, keep them frozen right until you’re ready to fold them through the mixture. This will ensure they won’t bleed all through your batter and make your muffins purple.
You can use a 12-cup muffin tin for smaller muffins, but you may want to lower the temperature as well as reduce the bake time.
Sourdough Blueberry Muffins with Streusel Topping
Equipment
- Mixing Bowls
- Muffin Tin (I've used a 6-cup tin, but you can use a 12 cup tin if you prefer)
Ingredients
Wet Ingredients
- 200 g Sourdough Starter, Discard or Active Starter
- 2 Eggs
- 70 g Butter, melted
- 60 g Vegetable Oil
- 5 g Vanilla Extract
Dry Ingredients
- 180 g All Purpose Flour
- 100 g Granulated Sugar
- 10 g Baking Powder
- 5 g Salt
- 250 g Blueberries, fresh
Streusel Topping
- 55 g All Purpose Flour
- 30 g Granulated Sugar
- 30 g Brown Sugar
- 40 g Butter, melted
Instructions
Making Muffins
- Preheat the oven to 190ºC/375ºF and prepare your muffin pan – I've used one large 6-muffin tin and added liners.
- Add the wet ingredients – sourdough starter, eggs, melted butter, vegetable oil and vanilla extract to a small bowl and whisk until well combined. Set this aside.
- Next, add the dry ingredients – flour, sugar, spices and baking powder together in a large mixing bowl and whisk together. Toss the blueberries through the mixture until evenly coated.
- Now, pour the wet ingredients into the dry ingredients and fold until the mixture is combined, but not over mixed. Set this aside while you prepare the topping.
Streusel Topping
- In a small bowl, combine the flour, sugars and melted butter and stir together until it resembles wet sand.
- Evenly distribute your muffin batter into the muffin pan. I've created 6 large, bakery style muffins but you can make yours smaller if you'd prefer to use a 12-muffin tin.
- Add a large spoonful of streusel topping to each muffin.
- Bake for 25 to 30 minutes at 190ºC/375ºF or until the topping is golden brown and the muffins are baked through. A skewer or cake tester inserted into the muffins should come out clean.
- Cool muffins on a wire rack.
Notes
- I recommend mixing the blueberries to the dry ingredients before adding the wet ingredients. That way you can ensure the blueberries get thoroughly mixed in and you don’t overmix once the wet ingredients are added.
- These muffins are absolutely phenomenal if you can eat them warm from the oven!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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