I absolutely love making these with my sourdough discard. This is the tried and true recipe, but I often take shortcuts by adding the dry ingredients straight into the wet mixture to save time and dishes. They turn out just as delicious—I can’t tell the difference! If you make these, please tag me on Instagram @lifeofamyjune. I’d love to see your creations!
Ingredients
Crumb Topping:
- 4 tbsp melted butter
- ½ cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp cinnamon
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cup blueberries
Wet Ingredients:
- 8 tbsp melted butter (1 stick)
- 2 large eggs
- ½ cup sourdough starter discard
- 3 tbsp plain Greek Yogurt
- 1 tsp vanilla extract
Instructions
- Prepare the Crumb Topping:
- In a small bowl, mix the melted butter, granulated sugar, and all-purpose flour until the mixture resembles coarse crumbs. Set aside.
2. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with paper liners or grease it well.
3. Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Toss the blueberries in this dry mixture to coat them evenly.
4. Combine Wet Ingredients:
- In another bowl, whisk together the melted butter, eggs, sourdough starter discard, greek yogurt, and vanilla extract until well combined.
5. Mix Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in dense muffins.
6. Fill Muffin Tin:
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the crumb topping generously over each muffin, pressing it gently into the batter.
7. Bake:
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Storage
- Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days.
- Freezing: For longer storage, wrap the cooled muffins in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature and reheat in the microwave or oven if desired.
These sourdough blueberry muffins are perfect for a quick breakfast or a delightful snack. Enjoy the sweet and tangy flavors with a perfect crumb topping!
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