Sourdough Blueberry Muffins with Crumb Topping Recipe

12 servings


20 minutes

active time

50 minutes

total time


240g all purpose flour

200g granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon corn starch

zest of half a lemon

150g blueberries (fresh or frozen)

113g olive oil

2 large eggs

125g cup sourdough starter discard

45g sour cream (or plain Greek yogurt)

1 teaspoon vanilla extract

45g butter ( melted)

100g granulated sugar

60g all purpose flour


Crumb topping: Place the melted butter, flour and sugar in a bowl and use a fork to mix until it becomes a coarse crumble. Set aside.

Preheat the oven to 350°F (176°C). Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.

Dry ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork. Add the blueberries and toss the mixture to coat. Set aside.

Wet ingredients: In a medium mixing bowl, whisk all the wet ingredients until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or milk to help thin it down.)

Divide the batter evenly into 12 muffins and sprinkle the top with the crumble topping. Make sure to press the crumble, gently, on the top of the batter.

Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the tin for 10 minutes before removing to cool on a cooling rack.


Serving Size

1 muffin


322 kcal

Total Fat

12 g

Saturated Fat

7 g

Unsaturated Fat


Trans Fat



60 mg


204 mg

Total Carbohydrate

50 g

Dietary Fiber

1 g

Total Sugars

26 g


4 g

12 servings


20 minutes

active time

50 minutes

total time
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