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This Sourdough Blueberry Muffin recipe makes super soft and fluffy bakery-style muffins with a streusel crumb topping. They are sweet, buttery, and full of blueberry flavor!
Blueberry muffins are a classic and well-loved recipe, and this version is no different! This recipe makes big, beautiful bakery-style muffins with a large domed top. They have a super soft crumb, thanks to the addition of sour cream and sourdough discard. They are sweet, buttery, and so easy to make. This recipe will soon be a favorite in your house!
If you love muffins, be sure to check out more of my sourdough quick bread recipes, including Lemon Poppyseed Sourdough Muffins, Sourdough Banana Bread Muffins, and Cranberry Orange Sourdough Muffins.
Why you’ll love this recipe
- This sourdough muffin recipe makes big, beautiful bakery-style muffins that have a large domed top.
- These muffins are an easy meal prep for a grab-and-go breakfast or an afternoon snack.
- This recipe is quick and easy to make and is a great way to use up your sourdough discard.
Why use sourdough discard in baking
Sourdough discard adds moistness, depth of flavor, and a slight tang that sourdough is known for. When feeding your sourdough starter, you will “discard” a portion of it before adding in the flour and water. And while the discard is no longer ideal for leavening baked goods such as artisan sourdough bread or cinnamon rolls, you can use it in a variety of sourdough discard recipes, such as pancakes, cookies, biscuits, and crackers.
Important Ingredients & Substitutions
- Sour cream- The sour cream adds moisture and flavor to the muffins. If needed you could sub for greek yogurt in the recipe.
- Sourdough discard- You can use sourdough discard straight from the fridge or room temperature.
- Butter- Butter is added to the batter to add richness and a buttery flavor.
- Baking powder- The baking powder is the leavening agent used in the muffins.
- Flour– I use all-purpose flour in this recipe. You could replace some with whole wheat if you would like.
- Blueberries – You can use fresh blueberries or frozen blueberries in this recipe.
See all the ingredients and amounts in the recipe card below.
Helpful tools
Muffin Pan– You can use a greased muffin pan or use paper liners. Another option is to bake in a silicone muffin pan to easily pop out the muffins.
Kitchen scale or Measuring cups and spoons – the recipe has both grams and cups, so you can use either option. However, using a scale to weight ingredients always gives the most accurate results.
Cooling Racks – Using the wire rack for cooling allows the muffins to cool evenly. You’ll want to remove the muffins from the muffin pan after a few minutes to prevent the muffins from getting tough.
Instructions to make Sourdough Blueberry Muffins with Streusel Topping
- In a large mixing bowl, add the butter and sugar and beat until smooth.
- Add in the wet ingredients: milk, sour cream, sourdough discard, vanilla extract, and eggs. Whisk or stir to combine.
- Fold in the dry ingredients until the flour mixture is just combined. It’s okay if that batter is a little lumpy, you do not want to over mix.
- Add the blueberries to the batter. Since the batter is so thick you don’t have to worry about tossing the fruit in flour.
- Fold the blueberries in until just incorporated.
- Place liners in the muffin pan in every other spot so the muffins have space to spread overtop. Scoop the muffin batter into liners. The muffin batter will reach the top of the liner, which is what you want for large bakery style muffins. If you have 2 muffin tins bake together or if you only have one do 2 batches. This recipe will make 12 large muffins.
- Make the streusel topping by chopping cold butter and mixing it with flour and sugar in a small bowl. Rub between your fingers until broken into small pieces. Sprinkle the tops of the muffins with the streusel topping.
- Bake at 425°F for 5 minutes, followed by 17-18 minutes at 350°F. Insert a toothpick into the center of the muffin to check and see if they are done. If the toothpick comes out clean, they are ready to be removed from the oven.
- Remove from the oven and add to a wire rack to cool.
Recipe Tips
- Do not overmix the batter. Only incorporate until the flour is just incorporated. Overmixing can cause the muffins to become tough.
- If you prefer smaller muffins, you can fill the liners halfway full and make about 24 muffins. You will need to reduce baking times by a few minutes. When a toothpick comes out clean, they are baked through.
- Baking in a hot oven for a few minutes at the beginning will give you tall, beautifully domed muffins. But don’t forget to turn down the temperature.
Storage instructions
To store, add the muffins to an airtight container or bag. They can be stored on the counter for up to 5 days. To freeze, wrap them in plastic wrap or store them in a freezer bag for up to 3 months. To thaw, remove them from the freezer and let them thaw on the counter or put them in the microwave for a few seconds at a time until they are warmed through.
FAQ
Yes, you can substitute greek yogurt for the sour cream if you prefer.
Yes, this recipe can be made with either fresh or frozen blueberries. You do not need to defrost the blueberries before adding them to the batter. Simply add the frozen blueberries directly to the batter and bake.
Sure! Most of my quick breads take about an hour to 1 hour and 15 minutes at 350°F so this recipe should take about that time as well. It will be baked through when a toothpick comes clean. If the top gets too brown while baking you can add foil on top.
If your blueberries are sinking to the bottom, try tossing them with 1 teaspoon of the flour from this recipe. The coating of flour will help keep them from sinking. Although this batter is thick enough that you shouldn’t need to do that.
Yes, either active starter or discard will both work in this recipe.
If you want to try other variations of this muffin recipe, you can try using raspberries, blackberries, or a combination!
Sourdough Blueberry Muffins with Streusel Topping
Equipment
Ingredients
Muffin Batter
- 300 grams granulated sugar, 1 ½ cups
- 112 grams butter, ½ cup
- 60 grams milk, ¼ cup
- 180 grams sour cream, ¾ cup
- 60 grams sourdough discard, ¼ cup
- 5 grams vanilla extract, 1 teaspoon
- 2 large eggs, 100 grams
- 385 grams all-purpose flour, 2 ¾ cups
- 10 grams baking powder, 2 teaspoons
- 3 grams salt, ½ teaspoon
- 230 grams blueberries, 1 ½ cups
Streusel topping
- 2 Tablespoons butter, cold
- 35 grams flour, ¼ cup
- 50 grams granulated sugar, ¼ cup
- 1 gram cinnamon, ½ teaspoon
Instructions
- Preheat the oven to 425℉
- In a large mixing bowl, add the butter and sugar and beat until smooth.300 grams granulated sugar, 112 grams butter
- Add in the wet ingredients and stir to combine. 60 grams milk, 180 grams sour cream, 60 grams sourdough discard, 5 grams vanilla extract, 2 large eggs
- Fold in the dry ingredients until the flour mixture is just combined. It's okay if that batter is a little lumpy, you do not want to over mix.385 grams all-purpose flour, 10 grams baking powder, 3 grams salt
- Fold in the blueberries.230 grams blueberries
- Add cupcake liners to every other spot in a muffin tin so the muffins have room to spread on top. If you have 2 muffin tins you will use both or if you only have 1 you will have 2 batches.
- Scoop the batter into the liners. The muffin batter will reach the top of the liner which is what you want for large bakery style muffins.
- Make the streusel topping by chopping cold butter and mixing it with flour, cinnamon and sugar. Rub between your fingers until broken into small pieces.2 Tablespoons butter, cold, 35 grams flour, 50 grams granulated sugar, 1 gram cinnamon
- Top the muffins with the streusel topping.
- Bake at 425℉ for 5 minutes, followed by 17-18 minutes at 350℉.
- You will know they are done when a toothpick inserted into the center of the muffins comes out clean or with just a couple crumbs. Remove from the oven and add to a wire rack to cool.
Notes
- If you prefer smaller muffins, you can fill the liners halfway full and make about 24 muffins. You will need to reduce baking times by a few minutes. When a toothpick comes out clean, they are baked through.
- Baking in a hot oven for a few minutes at the beginning will give you tall, beautifully domed muffins. But don’t forget to reduce the heat.
- Do not overmix the batter. Only incorporate the flour until just incorporated. Overmixing can cause the muffins to become tough.
- Once they are done baking let them sit in the pan for 5 minutes and then remove from the pan and place on a cooling rack to finish cooling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
