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blueberry streusel muffin that just came out of the oven

Sourdough Blueberry Muffins

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These sourdough blueberry muffins are a delightful twist on a classic favorite. Bursting with juicy blueberries and infused with the subtle tang of sourdough, each muffin is crowned with a golden, buttery streusel topping that adds just the right amount of crunch.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 12 muffins
Calories:
Ingredients Method

Ingredients
  

Muffins
  • 2 cups + 1 tbsp all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 cups whole blueberries fresh or frozen
  • 1/2 cup sourdough discard
  • 1 cup milk
  • 1/4 cup sour cream
  • 1/3 cup white granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Streusel Topping

Directions
 

  1. Pre-heat oven to 400 degrees F. Line a muffin pan with liners, or spray with oil.
  2. In a small bowl, mix together 2 cups of flour and baking powder.
  3. In a large bowl, mix the milk, sour cream, sourdough discard, eggs, and vanilla together until well combined. Add in the flour mixture, and mix until batter is smooth.
  4. In another bowl, toss blueberries in 1 tablespoon of flour, making sure to coat well.
  5. Gently fold in the blueberries, using a spatula or wooden spoon.
  6. Mix together the ingredients for the streusel, until you have a crumbly consistency.
  7. Evenly divide and spoon the batter into the muffin liners. Sprinkle the streusel mixture over the tops of the muffins.
  8. Bake for 20-24 minutes, until golden brown.
  9. Remove muffins from oven and cool on a wire rack.

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