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🍞 Sourdough

Sourdough blueberry muffins

Tender bakery-style muffins with a proper crumbly hat

⏱️ Time estimate: about 45 minutes

Sourdough discard adds flavor to moist blueberry muffins with lemon zest and a thick buttery crumb topping that makes them feel straight out of a bakery case.

Sourdough blueberry muffins with crumb topping

Ingredients

Muffins

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • Zest of 1/2 lemon
  • 1 cup blueberries, fresh or frozen
  • 8 tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup sourdough starter discard
  • 3 tablespoons sour cream or plain Greek yogurt
  • 1 teaspoon vanilla extract

Crumb topping

  • 3 tablespoons butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour

Instructions

  1. Make the crumb topping. Stir the melted butter, sugar, and flour together with a fork until coarse clumps form. Leave them chunky.
  2. Prep the pan. Heat the oven to 350°F and line or grease a 12-cup muffin tin.
  3. Mix the dry ingredients. Combine the flour, sugar, baking powder, baking soda, salt, cornstarch, and lemon zest. Toss the blueberries in the mixture.
  4. Mix the wet ingredients. Whisk together the melted butter, eggs, sourdough discard, sour cream, and vanilla.
  5. Make the batter. Pour the wet ingredients into the dry and stir just until combined. Divide between 12 muffin cups and press the crumb topping gently onto each muffin.
  6. Bake. Bake 30 to 35 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes before moving to a rack.

Press the crumb topping on a little, otherwise it behaves like a dramatic hat and tries to slide off.