Sourdough Blueberry Muffins

two sourdough blueberry muffins stacked on top of each other

Print Recipe

5 from 9 votes

Fresh blueberry muffins made with discard and topped with a cinnamon streusel.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 195kcal

Author: Heather Perine

Ingredients

1 cups (120 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar
1/4 teaspoon kosher salt
2 teaspoons baking powder
1/3 cup (80 ml) neutral-flavored oil canola, vegetable and grape seed are great
1 large egg room temperature
120 g (a generous 1/2 cup) sourdough discard
¼ cup (60 mL) milk dairy and non-dairy both work
1 1/2 teaspoons vanilla extract
6 ounces fresh or frozen blueberries; see note below about frozen berries about 1 cup

Crumb topping:

1 Tablespoons all-purpose flour
2 Tablespoons granulated sugar
2 Tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 Tablespoons unsalted butter melted

Instructions

Make Crumb Toppings

In a small mixing bowl, stir together the flour, sugars, and cinnamon. Stir in the melted butter until mixture is crumbly. Set in the fridge until ready to use.

Prepare Oven and muffin tin

Heat oven to 425 degrees Fahrenheit. Line muffin tin with 12 liners, or butter and flour (make sure to also grease the tops of the tin)

Make Batter

Whisk the flour, sugar, baking powder, and salt in a large bowl. Make a well in the center of the dry ingredients. Set aside.
In a second bowl, whisk together the oil, egg, discard, milk, and vanilla.
Add milk mixture to the bowl with dry ingredients then use a spatula to combine. Do not over mix. (The muffin batter will be lumpy - I stir about 10 times). Fold in the blueberries.

Bake Muffins

Divide the batter between muffin cups. You can fill almost to the top of the muffin tins Sprinkle a little of the crumb topping on top of each muffin.
Bake muffins 5 minutes then lower heat to 350 and bake until 350 for 15 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

Notes

Tools: Muffin Pan | Spring Loaded Scoop | Muffin Liners
Flour Substitutions: If you want to use whole wheat flour I recommend using 1/2 AP and 1/2 whole wheat flour. Make gluten free by replacing the flour with your go to gluten free flour. I love and use Cup 4 Cup flour.
Storage: Cool your muffins thoroughly, then store them in an air-tight container at room temperature for 3-5 days. If you want them to last longer, follow the freezing instructions below.
Freezing: Cool thoroughly, then wrap individually in plastic wrap. Place the wrapped muffins in a zipper bag for an extra layer of protection from the cold. Then freeze for up to three months. Thaw at room temperature or using the defrost setting on the microwave.
Blueberries: You can use frozen blueberries but do NOT thaw before using. Fold in gently.
Tips On Baking:
- Measure your flour accurately. The best method is to use a kitchen scale and measure your flour in grams. If you don’t have a scale, use a spoon to scoop the flour into the measuring cup, then level it off gently with a butter knife. For more details, read my post on How to Measure Flour Correctly.
- Don’t overmix the batter. Once you add the wet ingredients to the dry, mix until everything is just combined. Don’t worry if it is still lumpy. Overmixing can lead to tough muffins or cause tunneling, which is essentially large air pockets (holes) in the muffins. So no overmixing!
- Portion your muffins evenly. Nowadays they make awesome LARGE ice cream/cookie/muffin scoopers that are perfect for getting even sized muffins.

Nutrition