Sourdough Blueberry Muffins Recipe

This is the best sourdough blueberry muffins recipe! This bakery style blueberry muffin is tender and moist with a thick crumb topping that is crunchy and delicious.

Serve these muffins for breakfast, as a midday snack, or even dessert! This recipe makes 12 large, bakery-style muffins.

To make the very best, bakery-style muffins you’ll need 3 bowls. One for the wet ingredients, one for the dry ingredients, and one for the crumb topping.

• PREP TIME: 20minutes minutes
• COOK TIME: 30minutes minutes
• Servings: 12

INGREDIENTS

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 cups (150 g) blueberries(fresh or frozen)

WET INGREDIENTS

• 8 tablespoons (113 g) butter(melted)
• 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) butter( melted)
• ½ cup (100 g) granulated sugar
• ½ cup (60 g) all purpose flour

INSTRUCTIONS

• Crumb topping: Place the melted butter, flour and sugar in a bowl and use a fork to mixuntil it becomes a coarse crumble. Set aside.
• Preheat the oven to 350°F (176°C). Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.
• Dry ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork. Add the blueberries and toss the mixture to coat. Set aside.

• Wet ingredients: In a medium mixing bowl, whisk all the wet ingredients until smooth. Pourthe wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or milk to help thin it down.)
• Divide the batter evenly into 12 muffins and sprinkle the topwith the crumble topping. Make sure to press the crumble, gently, on the top of the batter.
• Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the tin for 10 minutes before removingto cool on a cooling rack.

NOTES

• Store the muffins loosely covered, at room temperature, for up to 3 days.
• Freeze the muffins wrapped in plastic wrap, inserted into a freezer-safe bag for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 322kcal | Carbohydrates: 50g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 204mg| Potassium: 120mg | Fiber: 1g | Sugar: 26g | Vitamin A: 391IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg