Sourdough Blueberry Muffins with Crumb Topping
Sourdough blueberry muffins that are light and moist with a tender crumb and are made using leftover sourdough discard.
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Equipment
- 1 kitchen scale
- 1 muffin pan
- 1 large mixing bowl
- 12 muffin liners
Ingredients
Dry Ingredients
- 210 g all-purpose flour 1¾ cup
- ½ tsp salt
- 2 tsp baking powder
- 1 tbsp corn starch or arrowroot powder
Wet Ingredients
- 120 g sourdough starter active or discard
- 113 g unsalted butter ½ cup, melted and allowed to cool
- 165 g sugar ¾ cup
- 50 g brown sugar ¼ cup
- 2 large eggs
- 120 g sour cream ½ cup
- 1 tsp vanilla extract
- 1 dry pint fresh blueberries or frozen blueberries (see note below) about 2 cups
Crumb Topping
- 45 g butter 3 tbsp, melted
- 100 g sugar ½ cup
- 60 g all-purpose flour ½ cup
Instructions
Same-day Option
- Combine the sourdough starter, butter, sugar, eggs, sour cream, and vanilla extract in a medium bowl with a whisk or wooden spoon.
- Whisk flour, salt, baking powder, and arrowroot powder in a large mixing bowl. Add the fresh blueberries and gently fold to coat the blueberries with flour. This will help the berries to stay suspended in the batter versus sinking to the bottom of the muffins when baked.
- Next, pour the liquid ingredients into the flour mixture and gently fold the batter until it's combined, being careful to keep the blueberries intact.
- For the best results, cover the bowl with plastic wrap or a plate and place it in the refrigerator to rest for an hour before baking.
- After the batter has rested, preheat the oven to 400 degrees with the oven rack set to the middle position.
- While the oven heats up, mix the melted butter, brown sugar, and flour in a small bowl. It may appear slightly greasy at first but it will harden as the butter cools and solidifies.
- Grease or place paper liners in a muffin tin. Using a cookie scoop or an ice cream scooper, divide the batter into the prepared muffin pan until they're almost all the way full. Spoon the crumble mixture over the top of the muffins, lightly pressing into the muffin batter.
- Bake the muffins in the preheated oven for 23-25 minutes.
Overnight Option
- Mix the batter in the evening right before bed. Cover the bowl and place in the refrigerator overnight. The next morning preheat the oven and make the crumb topping. Bake the same as the same-day option.
Notes
Frozen blueberries: rinse the frozen blueberries in cold water multiple times. The rinse water will go from a dark blue and gradually lighten up to a watery red-blue hue. At this point, pat the berries dry between a few layers of paper towels, careful to keep the berries intact. Working quickly, fold the berries into the batter. This extra step helps to eliminate the berries turning your batter to an unpleasant greyish color and also keeping the ratio of water and flour correct.
Storage Instructions: Because blueberry muffins are best enjoyed at room temperature, this is the recommended way of storing them. Place them in a single layer in an airtight container or resealable plastic bag.
Freezing Instructions: Place cooled muffins in an airtight container and pack as close as possible without crushing them muffins. Or use a freezer-safe resealable plastic bag and remove as much air as possible. Label with the date and the recipe name and place in the freezer. Thaw the frozen blueberry muffins at room temperature.
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 319.3kcalCarbohydrates: 45.9gProtein: 4gFat: 13.7gSaturated Fat: 8.1gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.5gTrans Fat: 0.4gCholesterol: 65.2mgSodium: 209.7mgPotassium: 57.9mgFiber: 0.7gSugar: 26.6gVitamin A: 436.3IUVitamin C: 0.1mgCalcium: 64.3mgIron: 1.3mg
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