Sourdough Blueberry Muffins with Crumble Topping

blueberry muffin cut in half with butter on top

Sourdough Blueberry Muffins with Crumble Topping

A perfectly sweet sourdough blueberry muffin with a delicious crumb topping!

Course Breakfast, Snack

Cuisine American

Keyword Blueberries, Blueberry Muffins, Easy Sourdough Recipe, Sourdough, Sourdough Blueberry Muffins, Sourdough Muffin Recipe, Sourdough Muffins, Sourdough Recipe

Prep Time 5

Cook Time 15

Fermentation Time 12

Total Time 12 20

Servings muffins

Calories 296kcal

Author Mary Rose

Equipment

12 cup muffin tin

Ingredients

For the Muffins

2 1/2 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup honey
1/3 cup olive oil
1 cup Milk
1 egg
1/2 cup sourdough starter/discard*
1 cup blueberries
1 tsp vanilla

For the Crumble Topping

1/2 cup flour
1/2 cup sugar
5 tbsp olive oil or melted butter

Instructions

If making the quick version:
Preheat oven to 400 degrees F.
In a large mixing bowl add the flour, salt, baking soda, and baking powder. Mix well.
In a separate bowl mix the wet ingredients together.
Fold the blueberries into the flour mixture.
Add the wet to the dry ingredients and mix just until combined. Do not overmix.
Scoop evenly into a 12 cup muffin tin.
Make the crumb topping by mixing the flour, sugar, and olive oil or melted butter until crumbly.
Scoop the crumb topping over the muffin batter.
Bake for 15 minutes.
Allow to cool for a few minutes and then move to a cooling rack to cool completely.
See notes for storage information.
If doing the long fermented version:
The night before add the flour, honey, oil, and starter to a large bowl. Mix, cover, and allow to ferment overnight*
The next day add the remaining ingredients and follow above instructions for making crumb topping and baking.

Notes

*You may use either active sourdough starter or sourdough discard for this recipe*

*You can also mix the flour, oil, honey, and starter and store covered in the fridge for up to a week before proceeding with the recipe*

Storage tips: These muffins will store well at room temperature for 3-5 days. You can also allow them to cool completely and store in a freezer bag or freezer safe container in the freezer for up to 6 months. I choose this method and reheat the muffins as needed to preserve their freshness.

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