Sourdough Blueberry Muffins Recipe with Streusel
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.
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.