Easy Sourdough Blueberry Muffin Recipe with Streusel Topping

Whip up a batch of this fluffy sourdough blueberry muffin recipe packed with blueberries topped with streusel! This easy recipe is the best way to use up leftover sourdough starter and have a delicious afternoon snack!

Sourdough blueberry muffins are more moist and tasty than regular blueberry muffins! First off, that tangy, slightly fermented taste from the sourdough starter adds a whole new level of flavor that you just can't get any other way! Plus regular blueberry muffins can sometimes be dry... but not these!

The long fermentation process makes them moist and oh-so-tender. The wild yeast in the sourdough starter work magic, giving the muffins a fantastic rise and a light, fluffy texture.

Sourdough Blueberry Muffin Recipe

These muffins are the best way to enjoy fresh blueberries during blueberry season or anytime with frozen blueberries!

Ingredients

• 2 cups active sourdough starter, about 552 grams (the wild yeast magic!)
• ½ cup milk (you can use almond milk if you like)
• ¼ cup melted butter or coconut oil (both are great options!)
• ½ cup maple syrup or honey (adjust to your sweetness preference)
• 1 teaspoon vanilla extract (gotta have that flavor!)
• 2 cups all-purpose flour (that's the dry stuff!)
• 1 teaspoon baking powder (to make 'em rise)
• ½ teaspoon baking soda (more rising power!)
• zest of 1 lemon *Optional, but recommended
• 1 egg
• ¼ teaspoon salt (for a pinch of flavor)
• 1 and ½ cup fresh blueberries (or frozen, if that's what you have)

How to Make Sourdough Blueberry Muffin Recipe

1. The night before you want to bake, grab a large mixing bowl and mix together the active sourdough starter, milk, melted butter (or coconut oil), maple syrup (or honey), and vanilla extract. Make sure everything's at room temperature to keep those wild yeasties happy.
2. In a separate medium bowl, whisk together the all-purpose flour. Those are the dry ingredients that'll give your muffins their structure.
3. Now, it's time to combine the wet and dry stuff! Slowly add the flour mixture to the sourdough batter, stirring with a wooden spoon until it's all mixed up. Don't overmix – just until everything's incorporated.
4. Cover the bowl with plastic wrap and let the sourdough muffin batter ferment at room temperature overnight. That's the secret to those amazing flavors!
5. The next morning, preheat your oven to 375°F (190°C). Line your muffin tray with paper liners or grease it up if you prefer.
6. Now, add the baking powder, baking soda, lemon zest and salt.
7. Then gently fold in the fresh blueberries. You want those juicy blueberries to stay whole and make each bite of these muffins the best part!
8. Fill each muffin cup with the fermented dough – about two-thirds full. That's where the muffin liners come in handy, no sticking!
9. *Optional - Streusel Topping (see below)
10. Pop those muffins in the preheated oven and bake for 20-25 minutes until they turn golden brown and a toothpick comes out clean from the bottom of the muffins.
11. Once they're done baking, let 'em cool in the muffin tray for 5-10 minutes. Then, transfer them to a wire rack to cool completely.

Now, all that's left to do is to take a bite of these moist and delicious sourdough blueberry muffins! They make a perfect easy breakfast or an awesome afternoon snack.

You can also customize this recipe! Try adding orange zest for some zing, or even toss in a handful of almond flour or whole wheat flour for extra goodness. You can also swap out ingredients like vegetable oil or sour cream if that's what you have on hand.

Recipe Card

If you try this recipe and love it, I’d love if you give it 5 stars! Tag me on Instagram @farmhouse_harvest with your delicious creation!

Let me know what you think!

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Did you add any twists to these recipes? I'd love to hear!

Why Sourdough blueberry Muffins?

Making sourdough blueberry muffins from scratch allows you to choose your ingredients, ensuring they're free from additives or preservatives.

Source

Streusel Topping

Streusel topping adds a delightful crunchy and sweet element to sourdough blueberry muffins. Here's a simple and tasty streusel topping recipe to take your muffins to the next level:

Streusel Topping Ingredients:

• ¼ cup all-purpose flour
• ¼ cup granulated sugar
• 2 tablespoons unsalted butter, cold and cut into small cubes
• ¼ teaspoon ground cinnamon (optional, but adds a lovely flavor)
• Pinch of salt

Instructions:

1. In a small bowl, combine the all-purpose flour, granulated sugar, and ground cinnamon (if using). Mix well to evenly distribute the ingredients.
2. Add the cold, cubed unsalted butter to the bowl.
3. Using your fingertips or a pastry cutter, gently work the butter into the dry ingredients until the mixture resembles coarse crumbs. The streusel should have pea-sized lumps throughout.
4. Add a pinch of salt and give it a final quick mix.

How to Use Streusel Topping:

1. After you've filled each muffin cup with the fermented sourdough blueberry muffin batter (Step 7 in the main recipe), sprinkle a generous amount of the streusel topping on top of each muffin.
2. Bake the muffins as per the main recipe instructions, and the streusel will turn golden and crispy, adding an irresistible texture and sweetness to the muffins.

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