Sourdough Blueberry Muffins with Crumb Topping
Desserts, Sourdough Recipes

Sourdough Blueberry Muffins with Crumb Topping

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Sourdough Blueberry Muffins present a delightful fusion of tangy sourdough discard and luscious blueberries. The recipe offers a delightful contrast of moist, tender muffins adorned with a tantalizingly crunchy cinnamon-spiced sugar topping. Here’s how to bring this culinary marvel to life:

Ingredients Required:

Dry Ingredients:

2 cups of all-purpose flour

1 cup of granulated sugar

2 teaspoons of baking powder

½ teaspoon of baking soda

A pinch of salt

1 tablespoon of cornstarch

Zest of one lemon

Blueberries (fresh or frozen)

Wet Ingredients:

8 tablespoons of melted butter

2 eggs

Sourdough starter discard

3 tablespoons of sour cream (or plain Greek yogurt)

1 teaspoon of vanilla extract

Crumb Topping:

3 tablespoons of melted butter

½ cup of granulated sugar

½ cup of all-purpose flour

How To Make This Recipe:

Prepare Crumb Topping:

Begin by melting the butter and combining it with flour and sugar using a fork. Ensure the mixture retains large crumbles for added texture. Set aside for later use.

Preheat and Prepare:

Preheat your oven to 350°F (176°C) and line a 12-count muffin tin with paper liners or grease generously to prevent sticking.

Blend Dry Ingredients:

In a large mixing bowl, blend together flour, sugar, baking soda, baking powder, cornstarch, lemon zest, and salt. Add blueberries and coat them evenly with the mixture. Set aside.

Mix Wet Ingredients:

In another bowl, whisk together melted butter, eggs, sourdough starter discard, sour cream, and vanilla extract until well combined. Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid over-mixing to maintain muffin texture.

Assemble and Bake:

Evenly distribute the batter into the prepared muffin tin. Top each muffin with the crumb topping, gently pressing it into the batter. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Enhancing the Crumb Topping:

The crumb topping adds a layer of buttery sweetness and crunch to the muffins, elevating them to new heights. Ensure the crumbles are not overly mixed and retain a chunky texture for maximum indulgence.

Storage and Freezing:

Store the muffins at room temperature, loosely covered, for up to 3 days. For longer storage, freeze the muffins individually wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months. Thaw at room temperature before reheating.

Sourdough Blueberry Muffins with Crumb Topping

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Indulge in the delightful flavors of Sourdough Blueberry Muffins with a heavenly crumb topping.


  • Dry Ingredients:
  • 2 cups (240 g) all-purpose flour

  • 1 cup (200 g) granulated sugar

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 tablespoon corn starch

  • Zest of half a lemon

  • 1 cup (150 g) blueberries (fresh or frozen)

  • Wet Ingredients:
  • 8 tablespoons (113 g) melted butter

  • 2 large eggs

  • ½ cup (125 g) sourdough starter discard

  • 3 tablespoons (45 g) sour cream (or plain Greek yogurt)

  • 1 teaspoon (5 g) vanilla extract

  • Crumb Topping:
  • 3 tablespoons (45 g) melted butter

  • ½ cup (100 g) granulated sugar

  • ½ cup (60 g) all-purpose flour


  • Prepare Crumb Topping:
    Mix melted butter, flour, and sugar until crumbly. Set aside.
  • Preheat and Prepare:
    Preheat oven to 350°F (176°C) and line a 12-count muffin tin with liners or grease generously.
  • Combine Dry Ingredients:
    Mix flour, sugar, baking powder, baking soda, corn starch, lemon zest, and salt. Add blueberries, coating them evenly.
  • Mix Wet Ingredients:
    Whisk melted butter, eggs, sourdough discard, sour cream, and vanilla. Combine with dry ingredients until just mixed.
  • Bake:
    Distribute batter into muffin tin. Top with crumb topping. Bake for 30-35 minutes until a toothpick comes out clean.


  • Storage:
  • Keep muffins covered at room temperature for up to 3 days.
  • Freeze individually wrapped muffins for up to 3 months.

Nutrition Facts

  • Calories: 322kcal
  • Carbohydrates: 50g
  • Protein: 4g
  • Fat: 12g
  • Cholesterol: 60mg
  • Sodium: 204mg
  • Potassium: 120mg
  • Fiber: 1g
  • Sugar: 26g
  • Calcium: 43mg
  • Iron: 1mg

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