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sourdough blueberry muffins

Sourdough Blueberry Muffins with Streusel Topping

Soft, fluffy, bakery-style muffins made with sourdough discard, kefir, and sweet blueberries. Topped with a crunchy streusel for the perfect finish.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • 250 g all purpose flour
  • ½ teaspoon sea salt
  • 2 teaspoon baking powder
  • 250 g blueberries
  • 110 g melted butter
  • 100 g sugar
  • 2 eggs room temp
  • 120 g kefir or buttermilk
  • 120 g sourdough starter discard or active
  • 60 g Greek yogurt
  • 1 teaspoon vanilla extract
Streusel Topping
  • 60 g flour
  • 75 g sugar
  • 45 g soft butter
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 190°C (375°F). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, salt, and baking powder. Add the blueberries and gently toss to coat them in the flour.
  3. In a separate bowl, whisk melted butter and sugar until smooth. Add eggs, kefir, sourdough starter, greek yogurt, and vanilla. Whisk until combined.
  4. Fold the dry ingredients into the wet mixture with a spatula. Don’t overmix.
  5. In a small bowl, combine streusel ingredients and mix with your fingers until crumbly.
  6. Fill muffin liners ¾ of the way. Sprinkle with streusel topping.
  7. Bake for 22–25 minutes or until the tops are golden and a toothpick comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Use sourdough discard or active starter
Don’t overmix

Nutrition (per muffin)

Estimated
Calories: 230
Fat: 10g
Carbs: 30g
Sugar: 12g
Protein: 4g