Sourdough Blueberry Muffins with Crumb Topping Recipe

Sourdough Blueberry Muffins with Crumb Topping Recipe

from littlespoonfarm.com
Dessert
50 min
12 servings
322 kcal / serving

This recipe for sourdough blueberry muffins makes big, bakery style muffins that are tender and moist. They are baked to perfection with a crunchy, sweet crumb topping that is completely irresistible!

Ingredients

  • 2 cupsall purpose flour
  • 1 cupgranulated sugar
  • 2 teaspoonsbaking powder
  • ½ teaspoonbaking soda
  • ½ teaspoonsalt
  • 1 tablespooncorn starch
  • zest of half a lemon
  • 1 cupsblueberries (fresh or frozen)
  • 8 tablespoonsbutter (melted)
  • 2 largeeggs
  • ½ cupsourdough starter discard
  • 3 tablespoonssour cream (or plain greek yogurt)
  • 1 teaspoonvanilla extract
  • 3 tablespoonsbutter ( melted)
  • ½ cupgranulated sugar
  • ½ cupall purpose flour

Directions

  1. 1

    Crumb topping: Place the melted butter, flour and sugar in a bowl and use a fork to mix until it becomes a coarse crumble. Set aside.

  2. 2

    Preheat the oven to 350°F (176°C). Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.

  3. 3

    Dry ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork. Add the blueberries and toss the mixture to coat. Set aside.

  4. 4

    Wet ingredients: In a medium mixing bowl, whisk all the wet ingredients until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or milk to help thin it down.)

  5. 5

    Divide the batter evenly into 12 muffins and sprinkle the top with the crumble topping. Make sure to press the crumble, gently, on the top of the batter.

  6. 6

    Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the tin for 10 minutes before removing to cool on a cooling rack.