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Sourdough Blueberry Muffins with Streusel Topping

These sourdough discard blueberry muffins are a great way to utilize that sourdough discard you've saved up. It's simple, quick, and delicious
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Prep Time 10 minutes
Cook Time 1 hour
Course Breakfast, Dessert

Equipment

  • 2 Mixing Bowls
  • Mixing Spoon
  • Fork
  • Cupcake Liners
  • Cupcake Tin
  • Oil for Spraying

Ingredients
  

Muffin Base:

  • 1 cup 275g sourdough discard
  • 1 cup 240g milk
  • 2 tsp vanilla extract
  • ½ c unsalted butter Melted
  • 2 Eggs Room Temp
  • 2 cups 250g unbleached flour (Spooned)
  • 2 tsp 10g baking powder
  • ½ tsp 3g baking soda
  • 1 tsp salt
  • 2 Eggs Room Temp
  • 14 oz blueberries
  • Extra flour for dusting blueberries

Streusel Topping:

  • 1 c 125g unbleached flour (spooned)
  • 1/3 c 65g brown sugar (packed)
  • 1/4 c white cane sugar
  • Pinch of Salt
  • 5 tbsp unsalted butter

Instructions
 

Batter

  • Preheat Oven to 375 degrees Fahrenheit
  • Combine sourdough discard, milk, vanilla, butter, and eggs into a bowl. Mix until well combined
  • Add unbleached flour, baking powder, baking soda, and salt on top. (I usually just give the dry ingredients a little mix on top before mixing in the wet ingredients below)
  • *Rinse your blueberries then dust them with flour. (This will help them not all sink to the bottom during baking.
  • Incorporate blueberries into the batter.

Streusel Topping

  • Add all the ingredients into a bowl.
  • Using a fork or hands, combine mash all the ingredients together until they are all well mixed. It should have a crumbly sort of texture when you are finished.
  • Add a generous amount of streusel to the top of each muffin. Don’t be shy, it’s what adds that extra sweet taste.
  • Line a cupcake pan with desired cupcake liners, then grease them with a little oil. I like this one!
  • **Pour batter into each cupcake liner until it is full to the brim.
  • Bake in the oven for 25-30 minutes until nice and golden brown.

Notes

  1. Dusting your blueberries with flour will help prevent them from all sinking to the bottom and more evenly incorporate into your batter.
  2. Growing up, I was always taught to only fill cupcake liners half way. You can totally do this, but you won't get that puffy "muffin" top when it's finished baking it'll probably only come to the top of the cupcake liner more like a cupcake rather than a muffin which is great if you are trying to make things go a little farther or create smaller serving sizes.