Sourdough Discard Blueberry Muffins with Crumb Topping
There’s something about bakery-style muffins that just makes me happy. Like… Really happy. Maybe it’s their oversized tops or how they somehow feel like a little treat for breakfast. When I set out to create these Sourdough Discard Blueberry Muffins, I wanted something that would rival the jumbo muffins you’d find at a bakery, packed with juicy blueberries in every bite. Not too sweet or dense. But light, fluffy, buttery muffins that make it hard not to eat them all at once.
The sourdough discard adds a subtle tang, elevating the flavors without being overpowering. Just a little touch of something more.
One of my favorite parts about this recipe is how forgiving it is. Don’t have fresh blueberries? Frozen ones work just as well. Worried about using sourdough discard? It’s a great way to use up what’s left over from feedings. Plus, the baking method—with its high initial temperature and muffin spacing—ensures those bakery-style domes that make up the best part of the muffin experience.
If you’re still on the fence, let me just say this: these muffins are worth the extra dishes (and there really aren’t even that many). They’re big enough to count as breakfast but delicious enough to feel like a treat. And if you’re anything like me and can’t resist blueberries in everything, you’ll find yourself making these again and again. Give them a try—I promise they’ll make your mornings a whole lot sweeter! Happy baking!
With love,
Your Baker, Hannah
Convinced it’s time for some homemade sourdough muffins? Here’s a grocery list of everything you’re gonna need!
Ingredients Needed to Bake Sourdough Discard Blueberry Muffins:
All-purpose flour
Baking powder
Baking soda
Granulated sugar
Salt
Butter
Sourdough discard
Buttermilk
Sour cream
Eggs
Vanilla extract
Blueberries (fresh or frozen)
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Flour: Whole wheat flour can replace part of the all-purpose flour for a nuttier flavor, but the muffins may be denser.
Sourdough Discard: If you don’t have sourdough discard, replace it with 1/4 cup plain yogurt or additional sour cream.
Buttermilk: Use regular milk mixed with a tablespoon of vinegar or lemon juice as a buttermilk substitute.
Blueberries: Swap for raspberries, chopped strawberries, or chocolate chips.
What Tools Do You Need to Bake Sourdough Discard Blueberry Muffins?
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Step-by-Step Instructions for Baking Sourdough Discard Blueberry Muffins:
Start by preheating your oven to 400°F and preparing your muffin tins with liners. In one bowl, mix all dry ingredients, including flour, baking powder, and sugar, ensuring they’re evenly combined. In another, whisk the wet ingredients, starting with melted butter and sourdough discard, followed by buttermilk, sour cream, eggs, and vanilla.
Combine the wet and dry ingredients, stirring gently until just incorporated to avoid overmixing. Fold in the blueberries carefully to keep them from bursting.
Scoop the batter into your liners, filling them generously for bakery-style tops. Sprinkle on crumb topping and bake at high heat for the first few minutes, then reduce the temperature to finish baking. This method ensures those coveted dome tops.
Cool the muffins on a rack, or, if you can’t wait, enjoy one warm with butter for a cozy treat.
FAQs About Baking Bakery-Style Muffins:
How to Get the Best Dome Top:
Bake muffins at a high initial temperature (400°F) for the first 5 minutes, then lower to 350°F. The heat causes rapid rise, forming that bakery-style dome.
How to Prevent Your Inclusions From Sinking to the Bottom:
Toss your blueberries in a tablespoon of flour before folding them into the batter. This helps them stay evenly distributed.
How to Freeze or Store Your Baked Muffins:
Store cooled muffins in an airtight container for up to 3 days. To freeze, wrap each muffin individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat in the oven or microwave before serving.
Recipe for Homemade Sourdough Discard Blueberry Muffins:
Sourdough Discard Blueberry Muffins
Ingredients
Instructions
- Preheat your oven to 400 degrees F and line your muffin tins with cupcake liners. (Only put liners in every other cup of your muffin tin, as these muffins need lots of room to expand in the oven. Only bake 6 muffins per muffin tin.)
- Next, into a large mixing bowl, add your flour, baking powder, baking soda, sugar, and salt. Whisk well to combine.
- Once your dry ingredients have been mixed, into a separate, smaller mixing bowl, add your melted butter and sourdough discard. Whisk these ingredients well to combine before adding the rest of your wet ingredients (buttermilk, sour cream, eggs, and vanilla) and whisking until well combined.
- Once your wet ingredients have been mixed, create a small well in your dry ingredients and pour your wet ingredients into it. Using a wooden spoon, stir your wet and dry ingredients together until a thick, slightly lumpy batter forms and there are no more dry pockets of flour.
- Once your batter has formed, add in your blueberries and stir until they are evenly distributed throughout your batter. Set aside.
- To make your crumb topping, combine all ingredients and stir until a thick, crumbly dough forms. Set aside.
- Next, grab your prepared muffin tins and scoop your batter into your cupcake liners. The batter should come slightly above the edge of the liner (about 2 good scoops of batter per liner). Each muffin tin should hold only 6 muffins.
- Once your tins have been filled, take your crumb topping and evenly distribute it over the top of each muffin. It should be approximately 1 Tablespoon per muffin.
- Once your muffins are ready, transfer them to the preheated oven, and allow them to bake for 5 minutes. After 5 minutes, reduce the oven temperature to 350 degrees F and allow them to continue cooking for 15-17 minutes, or until a toothpick inserted into the middle comes out clean.
- After your muffins are baked, remove them from the oven and transfer them to a wire rack to cool. Or, eat them warm with butter and jam. Serve and enjoy!
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