Yield: 12 muffins
Sourdough Blueberry Muffins
These sourdough blueberry muffins are subtly sweet, slightly tangy, bursting with fresh blueberries, and finished off with a crumb topping. They are the perfect bakery style treat that the whole family will love and can enjoy at home!
Ingredients
- 200 grams all purpose flour, about 1½ cups
- ½ tsp baking soda
- ½ tsp fine sea salt
- 60 grams sourdough starter, plus 1 tbsp for crumb topping
- ½ cup whole milk
- 8 tbsp unsalted, room temperature
- ¾ cup granulated sugar
- 1 tsp pure vanilla extract
- lemon juice, ½ lemon
- 2 eggs
- 1 pint fresh blueberries, about 12 ounces
Crumble
- ½ cup all purpose flour
- 3 tbsp unsalted butter, room temperature
- ½ cup sugar
- 1 tbsp sourdough starter
Equipment
- muffin pan
Instructions
- Preheat oven. Preheat oven to 375 and line muffin pan with liners.
- Make the crumb topping. Add butter, 1 tbsp sourdough starter, flour, and sugar to a large bowl. Rub together with fingertips until crumbly. Set aside.
- Mix together dry ingredients. Sift the flour, salt, and baking soda together in a small bowl and set aside.
- Mix sourdough starter. In small bowl, whisk together sourdough starter and milk until fully combined.
- Mix together wet ingredients. In a stand mixer cream butter, sugar, vanilla, and lemon juice. Add eggs one at a time, beating well after each. Next add in milk mixture and mix until fully combined.
- Add dry ingredients to batter. Gradually add dry ingredients to the wet ingredients and mix until just combined. Then using a rubber spatula, fold in blueberries.
- Allow to ferment overnight, then bake. Fill muffin cups 3/4 way full, sprinkle crumb topping evenly over each cup right before baking. While you can go ahead and bake the muffins now, to get the full benefits of the sourdough I highly recommend letting the batter sit overnight. Cover muffin pan will foil and place in the fridge. Cover crumb topping with foil and store separately in the fridge. Remove from the fridge in the morning, recrumb the crumb topping with your fingers, sprinkle on muffins and bake from cold for 25-30 minutes.
- Enjoy! Remove the sourdough blueberry muffins from the oven and allow to cool on a cooling rack. Enjoy warm with butter.
Notes
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- Fresh or frozen will work. If you are using frozen, make sure to use them fully frozen, don’t let them thaw or else they will release too many juices and you will have a purple muffins.
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- While you can bake these sourdough streusel muffins right away, I highly recommend letting them sit in the fridge overnight to let the sourdough do it's thing!
- Store in an air-tight container. Best if eaten within 3-5 days. Or store in the freezer (I like to use a freezer zip-lock bag) for up to 3 months.
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