Print

Sourdough Blueberry Muffins with Crumb Topping: The Best Recipe

Sourdough Blueberry Muffins with Crumb Topping
Print Recipe

A delightful recipe for Sourdough Blueberry Muffins topped with a crunchy crumb topping that will satisfy your sweet tooth.

Ingredients

Scale
  • 1 cup sourdough starter
  • 1 cup all-purpose flour
  • 1 cup blueberries
  • 1/2 cup sugar
  • 1/4 cup melted butter
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup brown sugar (for crumb topping)
  • 1/2 cup flour (for crumb topping)
  • 1/4 cup cold butter (for crumb topping)

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with liners.
  2. In a mixing bowl, combine the sourdough starter, all-purpose flour, and sugar.
  3. Add melted butter, egg, baking soda, baking powder, salt, and vanilla extract to the mixture. Stir until just combined.
  4. Fold in the blueberries gently.
  5. In a separate bowl, mix brown sugar, flour, and cold butter until crumbly for the topping.
  6. Fill each muffin liner with batter, then sprinkle crumb topping on each muffin.
  7. Bake for 20-25 minutes or until a toothpick comes out clean.
  8. Let cool before serving.

Notes

  • These muffins are best enjoyed fresh out of the oven but can be stored for a few days.
  • Consider using frozen blueberries if fresh ones aren’t available.

Nutrition

Keywords: Sourdough, Blueberry Muffins, Crumb Topping

Find it online: https://www.sliceandsavor.com/sourdough-blueberry-muffins/