Sourdough Discard Blueberry Streusel Muffins
A little discard, a lot of blueberry. These sourdough discard blueberry streusel muffins pair a moist, tender crumb with a crunchy cinnamon topping. The tested batch made exactly 12 standard muffins and earned a 10/10.
Why You’ll Love These
Plenty of blueberries, strong blueberry flavor, and no noticeable sourdough tang. They’re less sweet than a typical bakery muffin, which was a big positive in testing. The crunchy cinnamon streusel brings the finishing touch.
Don’t Mess This Up
- Don’t overmix. Fold the dry ingredients into the wet just until combined, then gently fold in the blueberries.
- Keep the streusel butter cold. Cut it into the flour, brown sugar, and cinnamon until crumbly, then refrigerate while you make the batter.
- Don’t thaw frozen blueberries. Fold them in straight from frozen.
- Set that timer. Bake at 425°F for 5 minutes, then lower to 350°F without opening the oven door and bake 15 additional minutes. The tested bake was 20 minutes.
What It Should Look Like
The finished muffins have a crunchy cinnamon streusel topping. Break one open to see the moist, tender crumb and generous blueberry pockets shown here in the actual tested batch.
The Recipe
Sourdough Discard Blueberry Streusel Muffins
Course: Muffins12
standard muffins20
minutesBlueberry-packed sourdough discard muffins with a tender crumb and crunchy cinnamon streusel.
Ingredients
- Muffins
2 cups (240 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
6 tbsp (85 g) unsalted butter, melted
2 large eggs
120 g sourdough discard, tested at 100% hydration
½ cup (120 g) sour cream
¼ cup (60 g) whole milk
2 tsp vanilla extract
1¼ cups (180 g) blueberries, fresh or frozen
- Streusel
50 g all-purpose flour (about ⅓ cup + 1 tbsp)
¼ cup (50 g) light brown sugar
3 tbsp (42 g) cold unsalted butter, cubed
1 tsp cinnamon
Directions
- Preheat oven to 425°F and line a standard 12-cup muffin pan.
- Mix flour, brown sugar, and cinnamon for the streusel. Cut in cold butter until crumbly. Refrigerate while making the batter.
- Whisk flour, baking powder, baking soda, and salt.
- In another bowl, whisk melted butter and sugar. Add eggs, discard, sour cream, milk, and vanilla.
- Fold dry ingredients into wet ingredients just until combined.
- Gently fold in blueberries. If frozen, do not thaw them first.
- Divide among 12 standard muffin cups and generously top with streusel.
- Bake 5 minutes at 425°F.
- Without opening the oven, reduce to 350°F and bake 15 additional minutes.
- Tested total bake time: 20 minutes.