Sourdough Blueberry Muffins with Crumble Topping

It’s early summer here on the homestead and the blueberries are ripening! One of our favorite ways to have fresh blueberries is in these sourdough blueberry muffins. The crumble topping adds a little extra sweetness making them so delicious!

This sourdough muffin recipe is a great way to use blueberries. They are full of blueberry flavor, and this is an easy recipe to make as well!

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This time of the year is so exciting when you love to cook from scratch and bake! So many fresh fruits and veggies to make your meals even more delicious! Blueberries are among my favorite things we grow on our homestead.

June is the blueberries time to shine meaning lots of new recipes!

Using fresh blueberries in your sourdough baking makes for the most delicious summertime treats!

These sourdough blueberry muffins with crumb topping are absolutely delicious! You will find yourself making them all summer long for a refreshingly tasty treat!

Why you will love this recipe

This recipe uses active sourdough starter or sourdough discard making it a very versatile sourdough recipe.

An active sourdough starter is one that has been fed within the last 24 hours.

Sourdough discard is starter that has risen and exhausted the food it was given. It is now hungry and may have a liquid on top.

You can long ferment the muffins or make the quick version.

You can use fresh or frozen blueberries.

For these muffins, you can use any flour you choose. I use freshly milled flour but any store-bought flour will work just fine.

If using freshly milled flour a good choice is soft white wheat. This is a wheat that has a higher moisture amount and lower gluten structure making for a super soft muffin.

I prefer to mix hard and soft wheat for my muffin recipes.

It is a forgiving recipe and great for the beginner sourdough baker.

Ingredients you will need for these Sourdough Blueberry Muffins:

Flour

I use freshly milled flour. In this recipe, I used 1/2 spelt and 1/2 soft white wheat. You can use any flour you have on hand.

You can use store-bought all-purpose flour, bread, whole wheat, or whole grain flour.

The recipe would also work very well with a gluten free flour.

Salt

I prefer using Redmond’s real salt, but any sea salt would work fine in this recipe.

Baking Powder

Baking Soda

These are leavening agents. If you prefer to only use the leavening of the sourdough starter you will want to fill the muffin tin and let it sit for about an hour before baking for a little more rise.

The end result won’t be as fluffy as with the added leaveners, however it will still turn out delicious!

Honey

I prefer to use raw honey. You can substitute the honey with maple syrup or agave syrup.

Olive oil

You could also use melted butter or coconut oil. I prefer to use an organic high quality olive oil in most of my baking. Olive oil is a very healthy fat to add to your diet. The addition of the olive oil makes for a moist muffin.

Egg

We use farm fresh eggs here on the homestead. They are so rich and flavorful. The egg is a binding agent that helps hold the muffins together.

Sourdough Starter

This recipe can be made with either active sourdough starter or sourdough discard.

Active starter would be desirable for a long fermentation. If making the quick version of this recipe you can use sourdough discard or active sourdough starter.

Milk

You can use milk kefir, milk, or a milk alternative.

Blueberries

I used fresh picked blueberries, however, you can use store bought or frozen. I also added a few fresh raspberries from our place.

Fresh blueberries have so much more flavor than store-bought. They are actually very easy to grow even in a small space.

It’s possible to grow blueberry bushes in containers. For the smallest gardens, blueberries are a great addition.

Vanilla Extract

For the crumb topping:

Sugar

I used raw cane sugar for this recipe. Use any sugar you have on hand.

The crumble would also be very delicious made with brown sugar.

Flour

I used freshly milled soft white wheat for the crumble topping.

Olive oil or melted butter

Olive oil will lend a distinct flavor to the crumble. You could also use melted coconut oil.

This is a flavor my husband and I actually love. However, if you want a milder flavor go with the melted butter.

Equipment needed to make this recipe:

12 cup muffin pan

This is the muffin tin I use and absolutely love it! USA Muffin Tin

This particular muffin tin is incredibly non-stick using a non-toxic silicone coating.

If you prefer foregoing the silicone coating you will need to grease your muffin tin very well or use muffin liners. You can get paper liners or silicone liners.

Grain mill if using freshly milled flour

I use the Nutrimill Classic and have for years: Nutrimill Grain Mill

I’ve been using this grain mill for years and love it! It is a true workhorse in my kitchen.

Large mixing bowl

Step by Step Instructions for making Sourdough Blueberry Muffins with Crumb Topping

If making the long fermented version, the night before mix the flour, oil, honey, and sourdough starter.

Cover and allow to ferment overnight. Alternatively, you can put in the fridge for up to a week before proceeding with the recipe.

**If making the quick version mix the dry ingredients together. Fold the blueberries into the flour mixture. Mix the wet ingredients together in a separate bowl and add to the dry ingredients. Proceed with scooping the batter into the muffin tin and making the crumb topping.**

When ready to bake preheat oven to 400 degrees F.

The next day add the egg, vanilla, salt, baking soda, and baking powder. You can do this in a stand mixer with a cake paddle.

In a separate small bowl make the crumb topping by adding the flour, sugar, and oil/butter. Mix until crumbly.

This would also be delicious with a little lemon zest added it!

Scoop the batter evenly into a 12 cup muffin tin that has been sprayed with oil.

Add the crumb topping on the batter.

Bake for 15 minutes.

Allow to cool for a few minutes before removing.

Cool completely on a wire rack.

Muffins will store well at room temperature for 3-5 days in an airtight container.

I prefer to freeze mine and reheat them when needed for optimal freshness.