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Sourdough Discard Blueberry Muffins With Crumb Topping

This sourdough discard blueberry muffins with crumb topping are the perfect way to use up sourdough discard! Tangy, sweet and delicious, these sourdough muffins are tender and moist. Learn how to make them here!
5 from 9 votes
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Prep Time 15 minutes
Cook Time 22 minutes
Course Breakfast
Servings 12 muffins
Calories 204 kcal

Equipment

  • 1 Large Bowl
  • 1 medium bowl
  • 1 muffin tin
  • 12 Muffin liners

Ingredients
  

Muffin Ingredients

  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1.5 tsp vanilla
  • 1/2 cup milk
  • 1/2 cup melted butter
  • 2 eggs
  • 2 cups blueberries
  • 1/2 cup sourdough discard
  • zest of one lemon optional

Streusel Topping

  • 1/3 cup flour
  • 2 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 2 tbsp cold butter

Instructions
 

Muffins

  • Preheat the oven to 400°F and line a muffin tin with muffin liners. Pick through the blueberries to remove any stems or crushed berries.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt. Whisk the ingredients very well. 
    2 cups all purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt
  • In a medium bowl whisk the eggs. Add the vanilla, milk, melted butter, and discard.  Mix well. Pour the wet ingredients into the flour mixture and mix just until combined. Add the lemon zest if using.  Add the blueberries to the batter and gently mix them in. Fill each paper liner to the top with the batter. 
    1/2 cup milk, 1/2 cup melted butter, 1.5 tsp vanilla, 1/2 cup sourdough discard, 2 eggs

Streusel Topping

  • Whisk together the flour, brown sugar, granulated sugar, salt, and cinnamon. Cut in the cold butter with a pastry cutter or fork until the mixture is crumbly. Sprinkle one tablespoon on top of each muffin.
    1/3 cup flour, 2 tbsp brown sugar, 2 tbsp granulated sugar, 1/4 tsp cinnamon, 2 tbsp cold butter, 1/8 tsp salt

Bake

  • Bake for 20-22 minutes or until the tops of the muffins spring back when touched and are not doughy in the middle.  Let the muffins cool for a few minutes, then transfer to a wire rack. 

Notes

    • Make a double batch of these muffins if you have a lot of blueberries on hand.
    • For tender muffins, avoid overmixing the batter.
    • A tablespoon of lemon zest complements the sweetness of the blueberries.
    • For easy clean up, use a cookie scoop to add the batter to the muffin tins. 

Nutrition

Calories: 204kcalCarbohydrates: 47gProtein: 3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gSodium: 335mgPotassium: 55mgFiber: 1gSugar: 23gVitamin A: 13IUVitamin C: 2mgCalcium: 126mgIron: 2mg
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