Introduction
There’s something special about starting your morning with the sweet aroma of freshly baked muffins wafting through the kitchen. These sourdough blueberry muffins are more than just a treat—they’re a little piece of homemade comfort. Perfectly soft with a tender crumb and packed with juicy blueberries, they’re the kind of recipe that makes you want to sit down with a warm cup of coffee, a cozy blanket, and enjoy a quiet moment. The addition of sourdough discard gives them just the right amount of depth and moisture, while the buttery crumb topping adds a delightful crunch on top. Whether you’re baking for your family, hosting a brunch, or just looking to use up some sourdough discard, these muffins deliver every time.
Why You’ll Love These Muffins
There are blueberry muffins—and then there are these sourdough blueberry muffins. They’re soft and fluffy on the inside, with a slightly crisp top thanks to the golden, sweet crumb topping. The sourdough discard brings a lovely richness and subtle tang, making each bite feel more balanced and satisfying. They’re easy to make, use simple pantry ingredients, and taste even better the next day. These muffins aren’t just for breakfast either. You’ll love them as a snack, a lunchbox favorite, or a sweet bite with your afternoon tea. And let’s be honest—anything with a crumb topping feels just a little bit more special.
Ingredients
Dry Ingredients
These give structure to the muffins and help them rise properly while keeping the texture light and tender:
-
2 cups (240g) all-purpose flour – The base of the muffin
-
1 cup (200g) sugar – Sweetness that pairs well with the tartness of the berries
-
2 tsp baking powder – Helps the muffins rise and become fluffy
-
½ tsp baking soda – Works with the sourdough to lift the batter
-
½ tsp salt – Enhances flavor and balances sweetness
-
1 tbsp cornstarch – Adds softness to the crumb
-
Zest from ½ a lemon – Brightens the flavor and complements the blueberries
-
1 cup (150g) blueberries – Fresh or frozen both work beautifully
Wet Ingredients
These add moisture, richness, and flavor:
-
8 tbsp (113g) melted butter – For richness and flavor
-
2 large eggs – Helps bind everything together
-
½ cup (125g) sourdough discard – Adds moisture and a subtle tang
-
3 tbsp (45g) sour cream or Greek yogurt – Keeps the muffins moist and tender
-
1 tsp (5g) vanilla extract – Rounds out the flavor beautifully
Crumb Topping
This adds that irresistible sweet and crunchy layer on top:
-
3 tbsp (45g) melted butter
-
½ cup (100g) sugar
-
½ cup (60g) all-purpose flour
Step-by-Step Instructions
-
Preheat your oven to 350°F (176°C). Line a 12-cup muffin pan with parchment muffin liners or grease each cup lightly with oil or butter. This will prevent sticking and make cleanup easier.
-
Prepare the crumb topping first so it’s ready when you need it. In a small bowl, combine the melted butter, sugar, and flour. Stir with a fork until the mixture becomes crumbly. Set aside.
-
Whisk the dry ingredients in a large mixing bowl: flour, sugar, baking powder, baking soda, salt, cornstarch, and lemon zest. Stir until well combined.
-
Toss the blueberries gently into the dry mix. Coating them in flour prevents them from sinking to the bottom of the muffins during baking.
-
Mix the wet ingredients in a separate bowl. Whisk together the melted butter, eggs, sourdough discard, sour cream, and vanilla extract until smooth and well blended.
-
Combine the wet and dry ingredients. Pour the wet mixture into the dry bowl. Stir gently using a spatula or wooden spoon just until everything is incorporated. Avoid overmixing—it’s okay if there are a few streaks of flour. If the batter feels too thick, add a tablespoon or two of milk or water to loosen it.
-
Spoon the batter evenly into the muffin cups, filling each one about three-quarters full.
-
Sprinkle the crumb topping generously over each muffin, gently pressing it down with your fingertips so it sticks to the batter.
-
Bake in the center of the oven for 30 to 35 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
-
Cool the muffins in the pan for about 10 minutes, then carefully transfer them to a wire rack to cool completely. This prevents soggy bottoms and helps preserve that perfect muffin texture.
Tips for Perfect Muffins
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Don’t overmix the batter, or the muffins may become tough. Stir only until just combined.
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Use room temperature ingredients when possible for a more even batter.
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If using frozen blueberries, do not thaw them. Add directly to the dry ingredients to reduce color bleeding.
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Double the crumb topping if you’re a topping lover—it’s delicious!
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Add lemon glaze for a fancy touch: mix powdered sugar with a bit of lemon juice and drizzle on cooled muffins.
Storage Instructions
Once your muffins have cooled completely, they’re easy to store and enjoy over several days.
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Room temperature: Store in an airtight container for up to 3 days. Place a paper towel in the container to absorb excess moisture.
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Refrigerator: Keep in the fridge for up to 5 days. Let them sit at room temp before serving.
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Freezer: Wrap muffins individually in plastic wrap and store in a freezer bag. They’ll keep for up to 2 months. To reheat, thaw at room temp or warm in the oven at 300°F for 8–10 minutes.
Serving Ideas
These muffins are incredibly versatile. Serve them:
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As part of a weekend brunch spread with eggs, fruit, and coffee
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Packed in lunchboxes for a homemade midday treat
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With afternoon tea, especially during the cooler months
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Warmed up with a pat of butter and a cup of herbal tea in the evening
They’re also a thoughtful homemade gift for a neighbor or friend—just tuck a few into a bakery-style box with a ribbon and handwritten note.
Make It Your Own
One of the best things about this recipe is how customizable it is:
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Change the berries: Swap blueberries for raspberries, chopped strawberries, or blackberries
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Add a handful of chopped nuts like walnuts or pecans to the crumb topping
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Use orange zest instead of lemon for a different citrus twist
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Add spices like cinnamon or cardamom to the batter for warmth
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Turn them into mini muffins by adjusting the baking time to 15–18 minutes
This base recipe is easy to adapt based on what’s in season or your personal preferences.
Common Mistakes to Avoid
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Overmixing the batter can make the muffins dense or chewy. Stir just enough to combine.
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Using too much flour – be sure to spoon and level your flour instead of scooping to avoid dry muffins.
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Skipping the crumb topping – it’s easy to make and adds that “wow” factor.
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Overbaking – keep an eye on the oven around the 30-minute mark. A dry muffin isn’t as enjoyable.
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Not letting them cool properly – this can cause sogginess on the bottoms. Always cool on a rack.
Behind the Recipe
This recipe came together after several batches of testing. I started experimenting with sourdough discard muffins as a way to cut back on waste and find new ways to use my starter. At first, the texture was too dry, then too dense—but after a few tweaks, the balance was just right. The sour cream adds richness, the blueberries brighten every bite, and the crumb topping makes it irresistible. I now bake these weekly, and they disappear quickly in my house. They’re easy, reliable, and deeply satisfying.
FAQ
Can I use frozen blueberries instead of fresh?
Yes! Just add them straight from the freezer—don’t thaw first to avoid color bleeding.
Can I use whole wheat flour?
You can substitute up to 50% with whole wheat flour. Just know the muffins will be slightly denser and nuttier in flavor.
Is sourdough discard the same as active starter?
No. This recipe uses unfed discard, which adds moisture and flavor but won’t help the muffins rise. No need to feed it first.
What can I use instead of sour cream?
Plain Greek yogurt is a perfect substitute and gives the same moist texture.
Can I skip the crumb topping?
You can, but I highly recommend it! It adds a delicious crunch and bakery-style look.
How do I make them dairy-free?
Use plant-based butter and a dairy-free yogurt alternative. Results may vary slightly in texture.
Conclusion
These sourdough blueberry muffins are the kind of recipe that once you try, you’ll want to make again and again. They’re comforting, easy to bake, and a wonderful way to use up sourdough discard. Whether you enjoy them warm from the oven or later in the week with a hot drink, they’re sure to bring smiles to everyone around the table. Give them a try this weekend—you just might find your new favorite muffin.
Print
The Best Sourdough Blueberry Muffins with Crumb Topping
- Total Time: 50 minutes
- Yield: 12 standard muffins
- Diet: Vegetarian
Description
There’s something special about starting your morning with the sweet aroma of freshly baked muffins wafting through the kitchen. These sourdough blueberry muffins are more than just a treat—they’re a little piece of homemade comfort. Perfectly soft with a tender crumb and packed with juicy blueberries, they’re the kind of recipe that makes you want to sit down with a warm cup of coffee, a cozy blanket, and enjoy a quiet moment. The addition of sourdough discard gives them just the right amount of depth and moisture, while the buttery crumb topping adds a delightful crunch on top. Whether you’re baking for your family, hosting a brunch, or just looking to use up some sourdough discard, these muffins deliver every time.
Ingredients
Dry Ingredients
These give structure to the muffins and help them rise properly while keeping the texture light and tender:
-
2 cups (240g) all-purpose flour – The base of the muffin
-
1 cup (200g) sugar – Sweetness that pairs well with the tartness of the berries
-
2 tsp baking powder – Helps the muffins rise and become fluffy
-
½ tsp baking soda – Works with the sourdough to lift the batter
-
½ tsp salt – Enhances flavor and balances sweetness
-
1 tbsp cornstarch – Adds softness to the crumb
-
Zest from ½ a lemon – Brightens the flavor and complements the blueberries
-
1 cup (150g) blueberries – Fresh or frozen both work beautifully
Wet Ingredients
These add moisture, richness, and flavor:
-
8 tbsp (113g) melted butter – For richness and flavor
-
2 large eggs – Helps bind everything together
-
½ cup (125g) sourdough discard – Adds moisture and a subtle tang
-
3 tbsp (45g) sour cream or Greek yogurt – Keeps the muffins moist and tender
-
1 tsp (5g) vanilla extract – Rounds out the flavor beautifully
Crumb Topping
This adds that irresistible sweet and crunchy layer on top:
-
3 tbsp (45g) melted butter
-
½ cup (100g) sugar
-
½ cup (60g) all-purpose flour
Instructions
-
Preheat your oven to 350°F (176°C). Line a 12-cup muffin pan with parchment muffin liners or grease each cup lightly with oil or butter. This will prevent sticking and make cleanup easier.
-
Prepare the crumb topping first so it’s ready when you need it. In a small bowl, combine the melted butter, sugar, and flour. Stir with a fork until the mixture becomes crumbly. Set aside.
-
Whisk the dry ingredients in a large mixing bowl: flour, sugar, baking powder, baking soda, salt, cornstarch, and lemon zest. Stir until well combined.
-
Toss the blueberries gently into the dry mix. Coating them in flour prevents them from sinking to the bottom of the muffins during baking.
-
Mix the wet ingredients in a separate bowl. Whisk together the melted butter, eggs, sourdough discard, sour cream, and vanilla extract until smooth and well blended.
-
Combine the wet and dry ingredients. Pour the wet mixture into the dry bowl. Stir gently using a spatula or wooden spoon just until everything is incorporated. Avoid overmixing—it’s okay if there are a few streaks of flour. If the batter feels too thick, add a tablespoon or two of milk or water to loosen it.
-
Spoon the batter evenly into the muffin cups, filling each one about three-quarters full.
-
Sprinkle the crumb topping generously over each muffin, gently pressing it down with your fingertips so it sticks to the batter.
-
Bake in the center of the oven for 30 to 35 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
-
Cool the muffins in the pan for about 10 minutes, then carefully transfer them to a wire rack to cool completely. This prevents soggy bottoms and helps preserve that perfect muffin texture.
Notes
These muffins are ideal for using up leftover sourdough discard and can be made with fresh or frozen blueberries. The crumb topping adds a bakery-style finish and extra sweetness. Freezer-friendly and easy to customize with different berries or spices.
- Prep Time: 15 minutes
- Rest Time (optional): 5 minutes (for crumb to settle on batter)
- Cook Time: 30–35 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American.
Nutrition
- Serving Size: 1 muffin
- Calories: 255
- Sugar: 17g
- Sodium: 165mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: sourdough muffins, blueberry muffins, sourdough discard, breakfast muffin, easy muffin recipe, crumb topping muffin, sourdough baking, discard recipes, bakery style muffins, make ahead muffins