Sourdough Blueberry Muffins with Crumb Topping Recipe

Delicious sourdough blueberry muffins featuring tangy sourdough starter discard, fresh blueberries, and a buttery crumb topping. Perfect for breakfast or a sweet snack.

american

Nutrition

Provides moderate calories from refined flour and sugar with some protein from eggs and dairy, plus antioxidants from blueberries.

Calories	220 kcal
Energy	921 kJ
Protein	4 g
Total Fat	9 g
Saturated Fat	5 g
Trans Fat	0 g
Polyunsaturated Fat	0 g
Monounsaturated Fat	2 g
Cholesterol	39 mg
Carbohydrate	37 g
Sugars	22 g
Dietary Fibre	1 g
Sodium	235 mg

*per serving

VegetarianHalalKosherNut FreePeanut FreeSesame FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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Sourdough Blueberry Muffins with Crumb Topping Recipe

Little Spoon Farm (Amy Duska)

12

Name: Sourdough Blueberry Muffins with Crumb Topping Recipe — Tasty Bites
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings
Ingredients: Dry Ingredients; 2 cup All Purpose Flour; 1 cup Granulated Sugar; 2 teaspoon Baking Powder; 0.5 teaspoon Baking Soda; 0.5 teaspoon Salt; 1 tablespoon Corn Starch; 0.5 lemon Lemon Zest; 1 cup Blueberries (fresh or frozen); Wet Ingredients; 8 tablespoon Butter (melted); 2 large Eggs; 0.5 cup Sourdough Starter Discard; 3 tablespoon Sour Cream (or plain Greek yogurt); 1 teaspoon Vanilla Extract; Crumb Topping; 3 tablespoon Butter (melted); 0.5 cup Granulated Sugar; 0.5 cup All Purpose Flour

servings

0

per serve

0

minutes

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Ingredients

Dry Ingredients

2 cup All Purpose Flour

1 cup Granulated Sugar

2 teaspoon Baking Powder

0.5 teaspoon Baking Soda

0.5 teaspoon Salt

1 tablespoon Corn Starch

0.5 lemon Lemon Zest

1 cup Blueberries fresh or frozen

Wet Ingredients

8 tablespoon Butter melted

2 large Eggs

0.5 cup Sourdough Starter Discard

3 tablespoon Sour Cream or plain Greek yogurt

1 teaspoon Vanilla Extract

Crumb Topping

3 tablespoon Butter melted

0.5 cup Granulated Sugar

0.5 cup All Purpose Flour

Equipment

Mixing Bowls

Muffin tin

Whisk

Fork

Oven

Paper liners

Cooling rack

Toothpick

Instructions

Crumb topping:
Place the melted butter, flour and sugar in a bowl and use a fork to mix until 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. Pour the 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 top with 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 removing to cool on a cooling rack.