Sourdough Blueberry Muffins

2 from 1 vote

These Sourdough Blueberry Muffins are moist, buttery, and topped with a crispy oat streusel. Made with sourdough discard, they're quick, easy to make, and perfect for breakfast or snacking!

Course Breakfast, Snack

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings muffins

Calories 280kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Oat Streusel Ingredients

½ cup (60 grams) all-purpose flour
½ cup (40 grams) rolled oats
2 tablespoons (25 grams) brown sugar packed
½ teaspoon ground cinnamon
½ teaspoon Diamond Crystal Kosher Salt if using Morton's brand or table salt, reduce by half
4 tablespoons (57 grams, ½ stick) unsalted butter softened
2 tablespoons (25 grams) sourdough starter discard

Blueberry Muffin Ingredients

2 cups (240 grams) all-purpose flour
1 teaspoon Diamond Crystal Kosher Salt if using Morton's brand or table salt, reduce by half
1 teaspoon baking powder
½ teaspoon baking soda
½ cup (113 grams or 1 stick) unsalted butter melted
½ cup (100 grams) granulated sugar
2 large (100 grams) eggs room temperature
¾ cup (180 grams) whole milk room temperature
½ cup (100 grams) sourdough starter discard room temperature
1 teaspoon vanilla extract
1 ½ cups (225 grams) blueberries fresh or frozen (do not thaw)

Instructions

Preheat the oven to 425°F. Line a standard 12-cup muffin tin with paper liners. (Liners are a must - blueberries love to stick!)
In a medium bowl, mix together the flour, oats, brown sugar, cinnamon, and salt. Add the softened butter and sourdough discard, then use a fork or your fingers to work everything together until it forms clumps. Chill the streusel in the fridge while you make the muffin batter.
½ cup (60 grams) all-purpose flour, ½ cup (40 grams) rolled oats, 2 tablespoons (25 grams) brown sugar, ½ teaspoon ground cinnamon, ½ teaspoon Diamond Crystal Kosher Salt, 4 tablespoons (57 grams, ½ stick) unsalted butter, 2 tablespoons (25 grams) sourdough starter discard
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2 cups (240 grams) all-purpose flour, 1 teaspoon Diamond Crystal Kosher Salt, 1 teaspoon baking powder, ½ teaspoon baking soda
In a large bowl, whisk the melted butter and sugar until smooth and glossy. Add the eggs and whisk until the mixture lightens in color. Stir in the milk, sourdough discard, and vanilla extract until well combined.
½ cup (113 grams or 1 stick) unsalted butter, ½ cup (100 grams) granulated sugar, 2 large (100 grams) eggs, ¾ cup (180 grams) whole milk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
Add the dry ingredients to the wet ingredients and gently fold them together until just combined, being careful not to overmix! Gently fold in the blueberries.
1 ½ cups (225 grams) blueberries
Divide the batter evenly between the muffin cups. Sprinkle the chilled streusel topping over each muffin.
Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

Using a kitchen scale to measure ingredients by weight will give you the most accurate results.
Storage: Store muffins in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.