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The Most Delicious Sourdough Blueberry Muffins
The best sourdough blueberry muffins you've ever had! They are soft, moist, and topped with a delicious crumb topping. Your family will love these for breakfast or even a snack.
Prep
15 min
Cook
30 min
Total
45 min
Serves
12
Instructions
- 01
Preheat oven to 350°F. Line a muffin tin with paper liners, silicone liners, or spray with cooking oil.
- 02
In a large mixing bowl, combine all of the dry ingredients; flour, sugar, baking soda, baking powder, cornstarch, salt, and lemon zest. Then mix in blueberries (if using frozen, toss with a little bit of flour before incorporating) then set bowl aside.
- 03
Grab another bowl and mix wet ingredients; melted butter (or oil of preference), 2 eggs, sourdough discard, vanilla extract, sour cream and milk. Batter shouldn't be too thick. If it is, add a bit more milk.
- 04
Pour wet ingredients into dry ingredients and mix until just combined.
- 05
Prepare the crumb topping by melting the butter or oil and mixing sugar and flour together with a fork. Make sure it stays "crumbly."
- 06
Divide the batter into the 12 muffin tins, and sprinkle with the crumb topping. Push down slightly.
- 07
Bake for 30ish minutes or until a toothpick comes out clean in the center of a muffin. Let cool in muffin tins for 10-15 minutes before moving to a cooling rack.
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