Sourdough Blueberry Muffins Recipe with Streusel

The quintessential muffin. Blueberries belong in muffins like chocolate chips belong in cookies. They just go together. These sourdough blueberry muffins are perfectly moist in the middle with a tender crumb, golden on top with a simple streusel. Perfect in the morning with a cup of coffee, or a glass or milk. They are also good as an afternoon snack. An added bonus, these muffins are really simple to make and are ready in less than an hour (discard method). Let’s make Sourdough Blueberry Muffins Recipe with Streusel.

I remember growing up and making the boxed version of blueberry muffins with my mom. The little can of blueberries and the anticipation to get to eat one. Honestly, the boxed muffins that we got were some of my favorite and this recipe ties in the goodness I remember from my childhood (hello, little blueberries) with a bakery style muffin…the PERFECT muffin twist. I can’t wait for you to bake some!

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Ingredients for Fluffy Sourdough Blueberry Muffins with Streusel

• All-Purpose Flour: My favorite flour to use is King Arthur.
• Granulated Sugar: The main contributor to the sweetness of the muffin. Used both in the muffin and the streusel on top!
• Butter: Softened and salted the butter is easiest to incorporate with the sugar if it is nice and soft. The butter gives these muffins the BEST flavor. Enjoy!
• Sour Cream: I love the bit of tang and moisture sour cream brings to these muffins. The perfect addition.
• Eggs: This recipe has 2 eggs and remember, room temperature eggs are best for making a cohesive batter.
• Pure Vanilla Extract: I love using my homemade vanilla extract in these muffins.
• Sourdough Starter: You can either use active sourdough starter or sourdough starter discard for these muffins. Both will work great! Check out the recipe for how to do both.
• Sea Salt: To balance flavor salt is added to these muffins.
• Baking Powder: The main leavening ingredient in these blueberry muffins.
• Whole Milk: This is added after the dry ingredients are partially stirred in.
• Frozen Wild Blueberries: These are the blueberries I highly recommend you use for the best results. In a pinch you can use regular frozen or fresh. I would recommend mashing the fresh first especially if they are big blueberries. This will help them to incorporate into the batter better.

Need a sourdough starter?

Be sure to check out Learning Sourdough with Agnes if you would like to start your own from scratch OR you can purchase some dehydrated starter from my Farm Goods store.

Tools to Make These Sourdough Blueberry Muffins

• Muffin Tin
• Paper Liners, I love these ones!
• Scoop for easy batter transfer
• Cups and Teaspoons
• The Blueberries I use
• Wire Rack
• Kitchen Scale

Long Fermenting the Muffins

This recipe comes with the option to both long ferment the muffins or just make them right away without the long ferment.

If you do the long fermentation, you can either leave the batter at room temperature on the counter for 4-5 hours or you can mix them up later in the evening, let them ferment on the counter for 2-3 hours and then place the batter in the fridge overnight.

The next morning, preheat the oven to 400 degrees and continue with the instructions below.

Using Discard (the quick way) to make Sourdough Blueberry Muffins

If using discard or not doing the long fermentation option, simply mix up the batter with discard or extra sourdough starter and continue the baking process.

A Special Note about Blueberries:

I have found over trying multiple kinds of blueberries that wild frozen blueberries (because of their size) work the best for blueberry muffins. A second option would be fresh (smaller) blueberry.

Other Sourdough Recipes to Try:

• Sourdough Pumpkin Muffins
• Sourdough Pancakes
• A Collection of My Sourdough Discard Recipes

Pin for Later:

Sourdough Blueberry Muffins Recipe with Streusel

• ½ cup butter, softened (120g)
• 1 cup granulated sugar (200g)
• 2 large eggs, room temperature
• ¼ (90g) cup sour cream
• 1 tsp pure vanilla extract
• ¼ cup sourdough starter (60g) active or discard
• 1 ¾ cups all-purpose flour (240g)
• ½ tsp sea salt (3g)
• 2 tsp baking powder (6g)
• ¼ cup whole milk (60g)
• 1 ½ cup WILD blueberries, frozen

Streusel Ingredients:

• 1/3 cup (67g) granulated sugar
• ¼ cup (34g) all-purpose flour
• 3 T (45g) butter, softened

Instructions for Sourdough Blueberry Muffins:

• Preheat the oven to 400 degrees (skip if doing the long ferment method) and line a muffin tin with muffin liners or spray well with cooking spray. Set aside.
• In a large mixing bowl, using a wooden spoon or Danish dough hook, cream the softened butter and the granulated sugar for about 2 minutes.
• Then add one egg at a time mixing them well after each addition.
• Next, add the sour cream and mix well.
• Add the vanilla extract and sourdough starter at this point and stir until well combined.
• When the wet ingredients are well combined, measure out the dry ingredients; flour, sea salt and baking powder and add those on top of the wet.
• Just barely mix the dry ingredients into the wet and add the whole milk. Finish mixing until it is just combined. Do NOT overmix or your muffins will be tough.
• At this point you will either let the muffins ferment for 5 hours on the counter or 2-4 hours on the counter and the rest of the time overnight in the fridge. You can also just skip the long ferment and bake the muffins immediately.
• NOTE: I love doing the long ferment on these muffins. If I do it this way I usually make the streusel up at the same time as the muffin batter. This is so that I can easily get the muffins in the oven when the fermentation is done. Simply put the streusel covered in the fridge until the muffin batter is ready.
• The next morning, preheat the oven to 400 degrees and finish the rest of the recipe.
• Fold in the blueberries.
• Next, scoop the dough evenly between the 12 muffin liners.

Making the Streusel:

1. In a small bowl combine the granulated sugar and flour. Then take the cold butter and cut into small pieces.
2. Add the butter to the streusel’s dry ingredients and combine with a pastry blender or by hand until the streusel resembles small crumbs.

Finishing and Baking the Muffins:

1. Add the streusel to the top of the muffins and place in the preheated oven for 5 minutes. After the 5 minutes lower the temperature of the oven to 350 degrees and finish the muffins for another 20-23 minutes. Bake until set and slightly golden brown.
2. Remove to a wire rack to cool slightly and enjoy!
3. Store any leftovers in an airtight container.

Yields: 12 regular muffins

NOTES:

• You can use a stand mixer for this recipe just take extra care not to overmix the muffins once you add the dry ingredients.

Sourdough Blueberry Muffins Recipe with Streusel

5 from 1 vote

These sourdough blueberry muffins are perfectly moist in the middle with a tender crumb, golden on top with a simple streusel. Perfect in the morning with a cup of coffee, or a glass or milk.

By: Mariah Nienhuis

Serving Size: 12 muffins

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Ingredients

  

• ½ cup (120g) butter softened
• 1 cup (200g) granulated sugar
• 2 large eggs room temperature
• ¼ cup (90g) sour cream
• 1 tsp (3g) pure vanilla extract
• ¼ cup (60g) sourdough starter active or discard
• 1 ¾ cups (240g) all-purpose flour
• ½ tsp (3g) sea salt
• 2 tsp (6g) baking powder
• ¼ cup (60g) whole milk
• 1 ½ cup WILD blueberries, frozen Small fresh blueberries would also work.

Streusel Ingredients:

• ⅓ cup (67g) granulated sugar
• ¼ cup (34g) all-purpose flour
• 3 T (45g) butter, softened

Instructions

 

Instructions for Sourdough Blueberry Muffins:

• Preheat the oven to 400 degrees (skip if doing the long ferment method) and line a muffin tin with muffin liners or spray well with cooking spray. Set aside.
• In a large mixing bowl, using a wooden spoon or Danish dough hook, cream the softened butter and the granulated sugar for about 2 minutes.
• Then add one egg at a time mixing them well after each addition.
• Next, add the sour cream and mix well.
• Add the vanilla extract and sourdough starter at this point and stir until well combined.
• When the wet ingredients are well combined, measure out the dry ingredients; flour, sea salt and baking powder and add those on top of the wet.
• Just barely mix the dry ingredients into the wet and add the whole milk. Finish mixing until it is just combined. Do NOT overmix or your muffins will be tough.
• At this point you will either let the muffins ferment for 5 hours on the counter or 2-4 hours on the counter and the rest of the time overnight in the fridge. You can also just skip the long ferment and bake the muffins immediately.
  
• NOTE: I love doing the long ferment on these muffins. If I do it this way I usually make the streusel up at the same time as the muffin batter. This is so that I can easily get the muffins in the oven when the fermentation is done. Simply put the streusel covered in the fridge until the muffin batter is ready.
• The next morning, preheat the oven to 400 degrees and finish the rest of the recipe.
• Fold in the blueberries.
• Next, scoop the dough evenly between the 12 muffin liners.
  

Making the Streusel:

• In a small bowl combine the granulated sugar and flour. Then take the cold butter and cut into small pieces.
• Add the butter to the streusel’s dry ingredients and combine with a pastry blender or by hand until the streusel resembles small crumbs.
  

Finishing and Baking the Muffins:

• Add the streusel to the top of the muffins and place in the preheated oven for 5 minutes. After the 5 minutes lower the temperature of the oven to 350 degrees and finish the muffins for another 20-23 minutes. Bake until set and slightly golden brown.
  
• Remove to a wire rack to cool slightly and enjoy!
  
• Store any leftovers in an airtight container.

Notes

You can use a stand mixer for this recipe just take extra care not to overmix the muffins once you add the dry ingredients.

Your whole family is sure to love these tender and moist sourdough muffins. I can’t wait to take this easy recipe and make other variations of it! What muffin flavor would you like to see next? Leave me a comment below with any questions or comments on the recipe! Thank you for stopping by!

Mariah Nienhuis | TheFarmChicken

Finally, my brethren, be strong in the Lord, and in the power of his might.
Ephesians 6:10

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