A perfect way to use up your sourdough discard, these blueberry muffins are fluffy and delicious with a cinnamon crumb topping.
Equipment
- 1 12-cup muffin pan
Ingredients
Crumb Topping
- 56 g unsalted butter melted (4 tbsp / ¼ cup)
- 70 g all-purpose flour
- 80 g granulated sugar
- ¼ tsp kosher salt
- Zest of ½ lemon
- ½ tsp cinnamon
Dry Ingredients
- 265 g all-purpose flour (2¼ cups)
- 200 g granulated sugar (½ cup)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 tbsp cornstarch
- Zest of 1 lemon
- 200 g blueberries
Wet Ingredients
- 113 g unsalted butter melted and cooled slightly (8 tbsp / ½ cup)
- 2 large eggs
- 200 g sourdough starter discard
- 45 g sour cream
- 2 tsp vanilla extract
- 1 tbsp fresh lemon juice
Instructions
Prep
- Preheat oven to 375°F (190°C).
- Line two 12-cup muffin pans with liners or grease well.
Make Crumb Topping
- In a small bowl, use a fork to combine the melted butter, flour, sugar, salt, lemon zest, and cinnamon with a fork until coarse crumbs form. Place in the refrigerator to keep cool.56 g unsalted butter, 70 g all-purpose flour, 80 g granulated sugar, ¼ tsp kosher salt, Zest of ½ lemon, ½ tsp cinnamon
Combine dry ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cornstarch, and lemon zest.265 g all-purpose flour, 200 g granulated sugar, 2 tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt, 1 tbsp cornstarch, Zest of 1 lemon
Prep the berries
- Toss the blueberries with about 2-3 tablespoons of the flour mixture until coated.200 g blueberries
Tossing the blueberries in flour keeps them from sinking to the bottom of the batter and staying suspended through the batter.
Combine wet ingredients
- In another bowl, whisk together until smooth the melted butter, sour cream, vanilla extract, and lemon juice.113 g unsalted butter, 45 g sour cream, 2 tsp vanilla extract, 1 tbsp fresh lemon juice
- Mix in the eggs and sourdough discard into the wet ingredients.2 large eggs, 200 g sourdough starter discard
It is important that this mixture is at room temperature. If you use hot butter, you could end up cooking your eggs or killing your sourdough starter.
Combine
- Pour the wet ingredients into the dry ingredients.
- Fold gently with a rubber spatula until almost combined.
- Fold in the blueberries with just a few more strokes. The batter should be thick and slightly lumpy.
Rest the batter
- Let the batter rest for 20–30 minutes at room temperature.
Resting batter is a good practice because it allows the gluten to relax, resulting in a more tender, less tough chew.
Fill and top
- Fill each liner about 90–95% full.
- Generously cover each muffin with the chilled streusel. Gently press the topping into the batter so it adheres.
Bake
- Bake at 375°F for 10 minutes.
- Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 12–16 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Calories: 340kcal | Carbohydrates: 51g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 276mg | Potassium: 63mg | Fiber: 1g | Sugar: 25g | Vitamin A: 424IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg
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