Sourdough Discard Blueberry Muffins with Crumb Topping

There is something so dependable and comforting about a batch of homemade sourdough discard blueberry muffins. I love making these when I have sourdough starter discard to use up and a bowl of blueberries waiting on the counter or tucked away in the freezer. They bake up soft and tender with a sweet crumb topping, plenty of juicy berries, and just enough lemon zest to brighten everything without overpowering the blueberry flavor.

These sourdough discard blueberry muffins are simple to make with pantry staples, and they feel like the kind of old-fashioned treat that belongs on the table with coffee in the morning or set out in the afternoon for a simple snack. If you enjoy fruit-filled muffins, you may also like my Sourdough Discard Orange Muffins with Orange Glaze, Sourdough Lemon Blueberry Muffins (With Lemon Glaze), or Milled Wheat Lemon Poppy Seed Sourdough Muffins.

Whether you are looking for an easy way to use sourdough discard or just want a dependable blueberry muffin recipe with a bakery-style crumb topping, this is one I come back to often.

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Quick Look at This Recipe

Prep time: 15 minutes
Bake time: 20 to 24 minutes
Total time: 35 to 39 minutes
Servings: 12 muffins
Texture: Soft, tender, moist muffins with a buttery crumb topping
Best served: Slightly warm or fully cooled with coffee, tea, or breakfast

Why I Love These Sourdough Blueberry Muffins

I love this recipe because it gives me everything I want in a homemade muffin. The batter is rich without feeling heavy, the sourdough discard adds a gentle depth of flavor, and the lemon zest keeps the blueberry flavor tasting fresh and bright. The crumb topping gives each muffin a sweet, old-fashioned finish that makes them feel a little extra special without adding much extra work.

These blueberry muffins are also a great make-ahead recipe. I can bake them in the morning for breakfast, pack them into lunches, or set them out for an afternoon treat. They keep well, freeze well, and are a wonderful way to turn extra sourdough discard into something everyone gets excited about.

Ingredients for Sourdough Blueberry Muffins

Dry ingredients

• 2 cups all purpose flour (286 g)
• ¾ cup granulated sugar (150 g)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon cornstarch
• zest of ½ lemon (3 to 5 grams)
• 1 ¼ cups blueberries, fresh or frozen (190 g)

Wet ingredients

• 8 tablespoons butter, melted (113 g)
• 2 large eggs
• ½ cup sourdough starter discard (125 g)
• ½ cup sour cream or plain Greek yogurt (120 g)
• 1 teaspoon vanilla extract (5 g)

Crumb topping

• ½ cup all purpose flour (72 g)
• ⅓ cup granulated sugar (67 g)
• 3 tablespoons melted butter (42 g)

Ingredient Notes

All purpose flour gives these muffins a soft, tender crumb. I use sourdough starter discard straight from the refrigerator, and it works beautifully here. Sour cream or plain Greek yogurt adds moisture and richness, which helps keep the muffins from feeling dry.

The cornstarch helps create a softer texture, and the lemon zest gives the batter a fresh flavor that pairs perfectly with the blueberries. Fresh or frozen blueberries both work well. If I use frozen blueberries, I fold them in straight from the freezer so they do not bleed as much into the batter.

Equipment You Will Need

• 12-cup muffin pan
• paper liners or butter for greasing the pan
• large mixing bowl
• medium mixing bowl
• whisk
• rubber spatula
• cookie scoop or spoon
• cooling rack

How to Make Sourdough Blueberry Muffins

Preheat your oven to 375°F. Line a 12-cup muffin pan with paper liners or grease the cups well.

For the crumble topping, in a small bowl stir together the ½ cup flour, ⅓ cup sugar, and 3 tablespoon melted butter until crumbly. Set it aside while you make the muffin batter. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cornstarch, and lemon zest.

In a separate bowl, whisk together the melted butter, eggs, sourdough starter discard, sour cream or Greek yogurt, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined. Be careful not to overmix.

Fold in the blueberries.

Divide the batter evenly between the 12 muffin cups. I like to fill them almost to the top for a nice domed muffin. Sprinkle the crumb topping evenly over each one.

Bake for 20 to 24 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the muffins rest in the pan for about 5 minutes, then transfer them to a cooling rack.

Tips for the Best Sourdough Blueberry Muffins

• Do not overmix the batter. Stir just until the flour disappears so the muffins stay tender.
• If you use frozen blueberries, add them straight from the freezer.
• Rub the lemon zest into the sugar before mixing for even more lemon flavor.
• Use a cookie scoop to divide the batter evenly.
• Let the muffins cool slightly before removing them from the pan so they hold together well.

Variations

If I want to change these up a little, there are several easy ways to do it.

• Add a simple lemon glaze instead of the crumb topping for a brighter finish.
• Swap the blueberries for raspberries or chopped strawberries.
• Use orange zest in place of lemon zest for a slightly different flavor.
• Add a pinch of cinnamon to the crumb topping for a warmer taste.

How to Store Blueberry Muffins

Once the muffins are fully cooled, store them in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days.

These also freeze well. I like to freeze them in a single layer first, then transfer them to a freezer-safe container or bag. Let them thaw at room temperature or warm them gently before serving.

Serving Ideas

These sourdough blueberry muffins are lovely with breakfast, but they also make a simple afternoon treat. I like serving them with coffee, tea, or a little softened butter. They are also easy to pack for road trips, picnic baskets, and school lunches.

If you love blueberries, you might also enjoy my Sourdough Discard Lemon Blueberry Quick Bread Recipe, Lemon Blueberry Sourdough Scones (Fresh Milled Flour), or Simple Lemon Blueberry Sweet Sourdough Bread Recipe for more bright and fruity sourdough baking ideas.

Frequently Asked Questions About Sourdough Blueberry Muffins with Crumb Topping