Name: Sourdough Discard Blueberry Muffins With Crumb Topping
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 1.5 tsp vanilla extract; 1/2 cup milk; 1/2 cup melted butter; 2 eggs; 2 cups blueberries; 1/2 cup sourdough discard; Zest of one lemon (optional); 1/3 cup flour (for crumb topping); 2 tbsp brown sugar; 2 tbsp granulated sugar (for crumb topping); 1/4 tsp cinnamon; 1/8 tsp salt (for crumb topping); 2 tbsp cold butter (for crumb topping)

Why Make This Recipe

Sourdough Discard Blueberry Muffins With Crumb Topping are a delicious way to use your sourdough discard. Not only do they taste amazing, but they also help reduce food waste in your kitchen. The muffins are soft, fluffy, and bursting with juicy blueberries, while the crumb topping adds a sweet crunch. It’s a simple and satisfying recipe that anyone can make at home.

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How to Make Sourdough Discard Blueberry Muffins With Crumb Topping

Making these muffins is easy! Follow the steps below for a delightful treat.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1.5 tsp vanilla extract
1/2 cup milk
1/2 cup melted butter
2 eggs
2 cups blueberries
1/2 cup sourdough discard
Zest of one lemon (optional)
1/3 cup flour (for crumb topping)
2 tbsp brown sugar
2 tbsp granulated sugar (for crumb topping)
1/4 tsp cinnamon
1/8 tsp salt (for crumb topping)
2 tbsp cold butter (for crumb topping)

Directions

Muffins: Preheat your oven to 350°F (175°C). In a large bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 tsp of baking powder, and 1/2 tsp of salt.
In another bowl, whisk together 1.5 tsp of vanilla, 1/2 cup of milk, 1/2 cup of melted butter, and 2 eggs. Add 1/2 cup of sourdough discard and zest of one lemon if using. Mix until combined.
Pour the wet ingredients into the dry ingredients. Gently fold in the 2 cups of blueberries.
Divide the batter into a lined muffin pan.
Streusel Topping: In a small bowl, mix 1/3 cup of flour, 2 tbsp of brown sugar, 2 tbsp of granulated sugar, 1/4 tsp of cinnamon, and 1/8 tsp of salt. Cut in 2 tbsp of cold butter until crumbly. Sprinkle this mixture over the muffin batter.
Bake: Bake the muffins for about 20-25 minutes or until a toothpick comes out clean when inserted in the center.

How to Serve Sourdough Discard Blueberry Muffins With Crumb Topping

Enjoy these muffins warm or at room temperature. They make a perfect breakfast or snack. Serve them with a pat of butter or a drizzle of honey for extra flavor.

How to Store Sourdough Discard Blueberry Muffins With Crumb Topping

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Wrap them tightly and place them in the freezer for up to 3 months. To eat, thaw at room temperature or warm them in the microwave.

Tips to Make Sourdough Discard Blueberry Muffins With Crumb Topping

Use fresh or frozen blueberries. If using frozen, don’t thaw them before mixing.
Mix the batter just until combined. Overmixing can make the muffins dense.
Keep an eye on the baking time. Ovens can vary, so check before the recommended time.
For a twist, try adding chopped nuts or swapping out blueberries for your favorite fruit.

Variation

You can easily modify this recipe by using chocolate chips instead of blueberries, or you can mix in some nuts for added texture. Another great option is to use different flavored extracts, like almond or lemon, for a unique taste.

FAQs

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for added fiber.

What can I use instead of sourdough discard?
If you don’t have sourdough discard, you can use plain yogurt or buttermilk for a similar texture.

Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before, store it in the fridge, and bake them fresh in the morning.