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The From Scratch Farmhouse
Sourdough discard blueberry muffins with streusel topping

Sourdough Discard Blueberry Muffins with Streusel Topping

By Staci Drovdahl
These soft, tender muffins made with sourdough discard, fresh blueberries, and a sweet streusel topping are the perfect easy make-ahead breakfast or kid-friendly snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
SERVINGS 12 muffins

Equipment

  • muffin pan
  • paper liners optional

Ingredients
  

Muffin Batter

  • 2 ½ cups all-purpose flour (300g) (see notes above on substituting fresh milled flour; ½ cup of whole wheat flour (60 grams) can be substituted without any extra adjustments)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup granulated cane or coconut sugar (50g)
  • ¼ cup packed maple or brown sugar (60g)
  • 2 large eggs
  • ½ cup sourdough discard, 100% hydration (120g)
  • ½ cup whole milk or buttermilk, room temperature (120g)
  • ½ cup avocado oil (90g) or other neutral oil
  • 1 teaspoon vanilla extract
  • 1 heaping cup fresh blueberries (180g) can substitute unthawed frozen blueberries

Streusel Topping

  • ⅓ cup all-purpose flour (40g)
  • ⅓ cup maple or brown sugar (60g)
  • 3 tablespoons unsalted butter, cold and cubed (40g)
  • 1 pinch salt

Instructions
 

Make the streusel:

  • In a small bowl, combine flour, maple or brown sugar, and salt. Cut in the cold butter with a pastry cutter, fork, or pulse in a food processor until the mixture resembles coarse crumbs. Set aside in the fridge.

Make the muffins:

  • Preheat the oven to 375°F (190°C). Line a muffin pan with paper liners or grease lightly.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, whisk eggs. Then add both sugars, whisking until creamy. Add sourdough discard, milk, oil, and vanilla extract and mix until smooth.
  • Add the dry ingredients to the wet and stir gently with a spatula until just combined—do not overmix.
  • Fold in the blueberries.
  • Divide the batter evenly among the muffin cups, filling each about ¾ full. (A cookie scoop works well.) Top each muffin with a generous spoonful of streusel (approximately a scant tablespoon)
  • Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden and crisp. Or use an instant thermometer and see that the temperature reaches 204 degrees Fahrenheit.
  • Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Keyword blueberry muffins, breakfast muffins, easy sourdough discard recipe, sourdough discard blueberry muffins
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