Description
Delightful sourdough blueberry muffins featuring a tender crumb and a buttery, sweet crumb topping. These muffins combine the tangy depth of sourdough starter discard with fresh blueberries and a hint of lemon zest, perfect for a wholesome breakfast or snack.
Ingredients
Muffin Batter
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon corn starch
- Zest of half a 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
- Prepare Crumb Topping: In a small bowl, combine the melted butter, flour, and sugar. Use a fork to mix these ingredients until they form a coarse crumble. Set this mixture aside until ready to top the muffins.
- Preheat Oven: Set the oven to 350°F (176°C). Line a 12-cup muffin tin with paper liners or grease the cups generously to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, corn starch, lemon zest, and salt. Toss in the blueberries and gently stir to evenly coat them with the dry ingredients. Set aside.
- Mix Wet Ingredients: In a medium bowl, whisk together the melted butter, eggs, sourdough starter discard, sour cream (or Greek yogurt), and vanilla extract until smooth. Pour this wet mixture into the bowl with the dry ingredients and gently stir until just combined. If the batter feels too stiff, add 2 tablespoons of water or milk at a time to thin it as needed.
- Portion Batter and Add Topping: Divide the batter evenly among the 12 muffin cups. Sprinkle the prepared crumb topping evenly over each muffin, pressing it gently onto the batter to adhere.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool Muffins: Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Fresh or frozen blueberries can be used; if using frozen, do not thaw to prevent excess moisture.
- Adjust batter consistency with small amounts of water or milk to achieve a moist but scoopable texture.
- Sourdough starter discard adds flavor and moisture, making this a great way to reduce waste.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
