Sourdough Blueberry Muffins
These sourdough blueberry muffins are soft, tender, and bursting with juicy blueberries. They are easy to make, and the addition of sourdough gives them an added depth of flavor that can’t be beat! These muffins make for a delicious breakfast or snack any time of day!
Servings: 12 muffins
Ingredients
Streusel topping
- ½ cup brown sugar 105 grams
- ¾ cup all-purpose flour 120 grams
- 6 tablespoons butter softened
- 2 teaspoons ground cinnamon
Muffin Batter
- 8 tablespoons butter softened; 113 grams
- 1 cup granulated sugar 200 grams
- 2 large eggs room temperature
- ½ cup sourdough discard 113 grams
- ¼ cup sour cream 60 grams
- zest from 1 lemon
- 1 ½ teaspoons vanilla extract
- 1 ½ cups fresh or frozen blueberries
- 1 ¾ cups all-purpose flour 210 grams
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
Instructions
- Preheat the oven to 425° (you will turn the temp down after the muffins bake for 5 minutes). Place 12 to 15 cupcake liners into muffin pans.
Streusel topping
- Combine the streusel-topping ingredients in a bowl and blend with a fork or pastry cutter until the mixture looks like coarse sand. Set aside.
Muffin Batter
- In a mixing bowl, combine the butter and sugar. Using an electric mixer, mix on medium-high speed until the mixture turns a pale yellow, about 4 to 5 minutes.Add the eggs one at a time, blending each egg in and scraping the bowl down after each addition.
- Add the sourdough discard, sour cream, lemon zest, and vanilla, and mix well.
- Place a sifter over the bowl and add the flour, baking powder, baking soda, and salt. Sift the dry ingredients directly into the wet mixture, then use a spatula to gently fold just until no dry streaks remain.
- Fold in the blueberries by hand, being careful not to overmix. The batter will be thick.
- Scoop the batter into the muffin pans (I used an ice-cream scooper) and top each muffin with the streusel topping. Bake for 5 minutes then turn the oven down to 350°F and bake for another 12 to 15 minutes or until you can stick a toothpick in the middle of the muffin and it comes out clean. Cool on a wire rack.
Notes
Make-ahead option: You can mix the batter up to 8–12 hours in advance and refrigerate it for a longer fermentation, which develops more flavor.
Use room temperature ingredients: Cold eggs or butter can cause the batter to mix unevenly. If your eggs are straight from the fridge, place them in warm water for about 5 minutes to bring them to room temperature quickly.
Sour cream substitutes: Full-fat sour cream gives the most tender texture, but Greek yogurt can be used as a substitute if needed.
Adjusting sweetness: For a less sweet muffin, you can reduce the sugar to ¾ cup without affecting the texture.
Mixing tip: When adding the dry ingredients to the wet mixture, use a wide spatula to gently fold everything together. Avoid overmixing, it's fine if a few lumps remain.
Preventing sunken berries: This batter is thick enough to keep most blueberries suspended. However, if you're using very large or frozen berries, toss them lightly in flour before folding them in. This helps prevent them from sinking to the bottom.
Nutrition
Serving: 1 serving | Calories: 248kcal | Carbohydrates: 42g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 320mg | Fiber: 1g | Sugar: 25g
