Sourdough Blueberry Muffins with Streusel Topping

Sourdough blueberry muffin with the bite taken out next to fresh blueberries on a white surface.

4 from 8 votes

Sourdough Blueberry Muffins with Streusel Topping

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.

Prep Time10

Cook Time18

Course: Snack

Cuisine: American

Servings: muffins

Author: Emily Christensen

Equipment

Ingredients

Muffin Batter

300 grams granulated sugar 1 ½ cups
113 grams butter ½ cup
60 grams milk ¼ cup
160 grams sour cream ⅔ cup
60 grams sourdough discard ¼ cup
5 grams vanilla extract 1 teaspoon
2 large eggs 100 grams
280 grams all-purpose flour 2 cups
10 grams baking powder 2 teaspoons
3 grams salt ½ teaspoon
230 grams blueberries 1 ½ cups

Streusel topping

2 Tablespoons butter, cold
45 grams flour ⅓ cup
65 grams granulated sugar ⅓ cup
1 gram cinnamon ½ teaspoon

Instructions

Preheat the oven to 400ºF. Grease a muffin tin or line with paper liners.
In a large mixing bowl, add the butter and sugar and beat until smooth, about 5 minutes.
300 grams granulated sugar, 113 grams butter
Add in the wet ingredients and stir to combine.
60 grams milk, 160 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.
280 grams all-purpose flour, 10 grams baking powder, 3 grams salt
Fold in the blueberries.
230 grams blueberries
Scoop ¹⁄₃ cup of batter into each liner. This will make a total of 15 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, 45 grams flour, 65 grams granulated sugar, 1 gram cinnamon
Add about 1 tablespoon of streusel to each muffin, making sure it covers the top.
Bake for 17–18 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
Cool in the pan for a few minutes, then transfer muffins to a wire rack to cool completely.

Notes

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