Sourdough Blueberry Muffins with Streusel Topping

Close up of a sourdough blueberry muffin with crunchy streusel topping and juicy blueberries baked throughout.

Sourdough Blueberry Muffins with Streusel Topping

These bakery-style sourdough blueberry muffins are packed with fresh blueberries and topped with a crisp, buttery streusel topping. They're an easy way to use sourdough discard while baking muffins that stay soft and tender.

Course Breakfast

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 25

Total Time 40

Servings jumbo muffins

Calories 455kcal

Author Kate Freebairn

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