Easy Blueberry Sourdough Muffins (Printer-Friendly Version)
# What You'll Need:
→ Dry Ingredients
01 -
2 cups (240 g) all-purpose flour
02 -
1 cup (200 g) granulated sugar
03 -
2 teaspoons baking powder
04 -
1 tablespoon corn starch
05 -
½ teaspoon baking soda
06 -
½ teaspoon salt
07 -
Zest from half of a lemon
08 -
1 cup (150 g) blueberries, fresh or frozen
→ Wet Ingredients
09 -
8 tablespoons (113 g) butter, melted
10 -
2 large eggs
11 -
1 teaspoon (5 g) vanilla extract
12 -
½ cup (125 g) sourdough discard (starter)
13 -
3 tablespoons (45 g) plain Greek yogurt or sour cream
→ Crumb Topping
14 -
3 tablespoons (45 g) butter, melted
15 -
½ cup (100 g) granulated sugar
16 -
½ cup (60 g) all-purpose flour
# Method:
01 -
In a small bowl, mix together the melted butter, sugar, and flour using a fork until it forms a crumbly mixture. Put it aside for now.
02 -
Preheat the oven to 350°F (176°C). Use muffin liners for your 12-cup muffin pan or grease the pan to keep things from sticking.
03 -
In a large bowl, stir together the flour, sugar, baking powder, baking soda, corn starch, salt, and lemon zest. Toss the blueberries in the mixture to coat them so they won’t sink to the bottom of your muffins.
04 -
Whisk all the wet ingredients in a medium bowl until smooth. Pour the wet mixture into the dry mixture and gently stir until just combined. If it’s too thick, add a little splash of milk or water (around 1–2 tablespoons).
05 -
Fill the muffin pan cups evenly with the batter. Sprinkle the crumb topping on top of each, lightly pressing the crumbs into the batter so they’ll stay in place after baking.
06 -
Bake the muffins for about 30–35 minutes. To check if they’re ready, stick a toothpick in the center and see if it comes out clean. Cool them for 10 minutes in the pan, then transfer them to a rack to finish cooling off.
# Cook's Tips:
01 -
Keep these muffins lightly covered at room temperature for up to 3 days.
02 -
If storing longer, wrap muffins in plastic and freeze them for as long as 3 months.