There’s something truly comforting about the aroma of freshly baked muffins wafting through the kitchen. As I prepared these Sourdough Blueberry Muffins with Crumble Topping one rainy morning, I was reminded of how my grandmother used to make muffins from her sourdough starter. Sourdough is more than a recipe; it’s a tradition that connects generations. This recipe matters to me because it combines that nostalgic flavor with the sweetness of blueberries and a crunchy topping that brings joy with every bite. What’s special about these muffins is how they elevate a simple brunch or snack into something warm and delightful.
why make this recipe
Making Sourdough Blueberry Muffins is a great way to use sourdough starter discard and enjoy a delicious treat at the same time. These muffins are light, fluffy, and packed with fresh blueberries that burst with flavor. The crumble topping adds a satisfying crunch, making each muffin a delightful experience. Plus, the recipe is straightforward and perfect for both novice and experienced bakers. By choosing this recipe, you will be creating something that not only tastes amazing but also utilizes ingredients you may already have at home.
how to make Sourdough Blueberry Muffins
Ingredients
- 1 cup sourdough starter discard
- 1/2 cup sugar
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/4 cup cold butter, cubed
- 1 teaspoon cinnamon
Directions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with muffin liners.
- In a large bowl, mix the sourdough starter, sugar, milk, oil, and vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet mixture and stir until just combined. Fold in the blueberries.
- For the crumble topping, mix the oats, brown sugar, flour, and cinnamon; cut in the cold butter until crumbly.
- Spoon the muffin batter into the prepared tin and sprinkle the crumble topping over each muffin.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
how to serve Sourdough Blueberry Muffins
These muffins are best enjoyed fresh out of the oven, slightly warm, or at room temperature. You can serve them with coffee or tea for breakfast or as a snack. They also make a lovely addition to a brunch spread or a picnic.
how to store Sourdough Blueberry Muffins
Store the muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Wrap each muffin in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months.
tips to make Sourdough Blueberry Muffins
- Ensure the sourdough starter is active for the best flavor.
- For a touch of added sweetness, you can mix some sugar with the blueberries before adding them to the batter.
- Be gentle when folding in the blueberries to avoid crushing them.
variation
You can substitute blueberries with other berries like raspberries or chopped strawberries. You can also add chopped nuts or chocolate chips to the batter for added flavor and texture.
FAQs
Q: Can I use a fresh sourdough starter instead of a discard?
A: Yes, you can use a fresh sourdough starter, but the texture may slightly differ.
Q: What if I don’t have all-purpose flour?
A: You can substitute with whole wheat flour, but the muffins may be denser.
Q: Can I make these muffins vegan?
A: Yes, you can replace milk with non-dairy milk and use a plant-based oil.
Sourdough Blueberry Muffins
Ingredients
For the Muffins
- 1 cup sourdough starter discard Make sure the starter is active for best flavor.
- 1/2 cup sugar Mix some sugar with the blueberries for added sweetness.
- 1/2 cup milk Use non-dairy milk for a vegan option.
- 1/3 cup vegetable oil Can be substituted with plant-based oil.
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Whole wheat flour can be used as a substitute, but muffins may be denser.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries Be gentle when folding into the batter.
For the Crumble Topping
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/4 cup cold butter, cubed Cut into the mixture until crumbly.
- 1 teaspoon cinnamon
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with muffin liners.
- In a large bowl, mix the sourdough starter, sugar, milk, oil, and vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet mixture and stir until just combined. Fold in the blueberries.
Crumble Topping and Baking
- For the crumble topping, mix the oats, brown sugar, flour, and cinnamon; cut in the cold butter until crumbly.
- Spoon the muffin batter into the prepared tin and sprinkle the crumble topping over each muffin.
- Bake for 20-25 minutes or until a toothpick comes out clean.
Cooling and Serving
- Let cool before serving.