Sourdough Discard Blueberry Muffins with Crumb Topping
These sourdough discard blueberry muffins are soft, tender, and packed with juicy blueberries, then finished with a buttery crumb topping for the perfect bakery-style finish. They are a great way to use up extra sourdough discard and come together with simple ingredients for an easy homemade muffin that feels special enough for breakfast, brunch, or an afternoon treat.
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Servings: 0
Equipment
- 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
Ingredients
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
Instructions
- 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.
Notes
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.