Sourdough Blueberry Muffins with Streusel Topping

An easy recipe for sourdough blueberry muffins, combining the tang of sourdough starter with the sweetness of fresh fruit and a cinnamon sugar topping.
5 from 3 votes

A recipe for classic sourdough blueberry muffins, topped with a cinnamon-sugar streusel topping. A sweet and delicious breakfast.

hand holding sourdough blueberry muffin with crumb topping

Why you’ll love this recipe

If you’re a dedicated sourdough baker, you’re familiar with the idea of sourdough discard recipes. You probably a collection of favorites already and it’s time to add a new one!

These blueberry muffins are a great way to use that discard starter! They are moist, not too sweet, and topped with the best crumb topping: a sweet, cinnamon-sugar crunch blend.

Vegetable oil (or melted butter) make this recipe moist and easy to make. There’s no need to lug out the stand mixer for this recipe, a hand mixer will work perfectly, or even a whisk.

And if you love streusel toppings like we do, be sure to check out sourdough coffee cake too!


flour, milk, egg, butter, sourdough starter, sugar, and cinnamon in bowl on painted wood surface


Muffin Batter

  • ¾ cup white sugar
  • 1/3 cup vegetable oil can substitute melted butter
  • 1 egg
  • 2 teaspoons baking power
  • ½ teaspoon salt
  • 1 ¼ cups all purpose flour
  • 3 tablespoons milk
  • ½ cup starter (discard or unfed starter is perfect!)
  • 1 1/4 cup blueberries (fresh or frozen blueberries are fine)

Crumb Topping

  • 1/3 cup all-purpose flour
  • 1/4 cup butter cubed (keep the butter cold until you need it)
  • ½ cup white sugar
  • 1 1/2 teaspoons cinnamon

You’ll also want paper cupcake liners liner and a muffin tin.

Step by step sourdough blueberry muffins

Make the muffin batter

4 process images: wet ingredients, dry ingredients, adding sourdough starter, mixing in blueberries

Start by preheating your oven to 400 degrees with the rack in the center.

We going to mix up the sugar, oil, and egg in a large mixing bowl that will eventually hold all the muffin batter. A hand mixer on medium speed for just a few minutes is perfect.

Then, in a separate smaller bowl, combine the flour, salt, and baking powder.

Add half of the dry ingredients to the sugar mixture, then add the milk, then the rest of the dry ingredients. Stir in the sourdough starter, and finally add the blueberries. Don’t over mix, just gently stir until everything is combined.

(The batter will be thick! This is normal and helps you bake the most tender, fluffy sourdough blueberry muffins!)

Making the topping and baking

4 images showing mixing crumb topping, adding to muffin batter, fully baked blueberry muffins in tin

Now we make the streusel topping! Begin with the diced butter and cut it into the flour, until you have pieces the size of peas. If you have some bigger bits in there, no big deal. Then stir in the sugar and cinnamon.

Scoop the batter into a muffin tin, filling each cup about 2/3 of the way full. Sprinkle the topping on top, and bake!

Your blueberry muffins are done when a toothpick inserted into the center comes out clean. They will take anywhere from 17-23 minutes.

close up view of blueberry muffin with streusel topping with bite taken out

Take the muffins out of the muffin tin and let them cool on a wire rack. You can eat them warm or room temperature. They will stay fresh for two days just on a plate, covered with plastic wrap.

One of the best things about muffins is you can make them ahead and freeze them. Just make sure they are totally cooled and pop them in a zippered freezer bag. They’ll keep well for a few months!

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Looking for more breakfast recipes for your sourdough discard?

Print the recipe here

7 sourdough blueberry muffins on cooling rack
5 from 3 votes

Sourdough Blueberry Muffins

Print Recipe
An easy recipe for sourdough blueberry muffins, combining the tang of sourdough starter with the sweetness of fresh fruit and a cinnamon sugar topping.
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
Click here to grab a free seasonal e-cookbook!


Muffin Batter

  • ¾ cup white sugar
  • 1/3 cup vegetable oil can substitute melted butter
  • 1 egg
  • 1 ¼ cups all purpose flour
  • 2 teaspoons baking power
  • ½ teaspoon salt
  • 3 tablespoons milk
  • ½ cup starter
  • cup blueberries

Crumb Topping

  • 1/3 cup all-purpose flour
  • 1/4 cup butter cubed
  • ½ cup white sugar
  • teaspoons cinnamon


  • Preheat oven to 400 degrees with the rack in the center. Prepare a muffin tin with paper liners.

Make the Muffin Batter

  • Combine the flour, sugar, baking powder, and salt in a large mixing bowl. In a separate mixing bowl, combine the vegetable oil, milk, egg, and sourdough starter. Pour the liquid ingredients into the dry ingredients and stir until just combined. Do not over mix. (The batter will be thick!) Add the blueberries and gently stir until mixed in.
  • Fill the muffin tin with the batter about ? of the way to the top.

Make the Streusel Topping

  • Cut the butter into the flour in a medium mixing bowl, using two knives or a pastry blender, until it resembles small peas. Stir in the sugar and cinnamon. Equally distribute the topping on top of the muffin batter.


  • Bake in preheated oven for 18-23 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Finished muffins will have golden tops. Remove from oven and allow them to cool on wire rack. Serve warm or room temperature. Muffins will stay fresh two days at room temperature or can be frozen up to one month.


This recipe makes great jumbo muffins as well: use a tin that hold six jumbo muffins and bake for 25-30 minutes.
If you don’t want to make the crumb topping, simply top with coarse sparkling sugar.


Calories: 222kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 110mg | Potassium: 47mg | Fiber: 1g | Sugar: 23g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: sourdough blueberry muffins, sourdough discard recipes, sourdough muffins
Servings: 12 muffins
Calories: 222kcal
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!

Enjoy your sourdough baking!

signature with strawberries

Click here to subscribe By on January 28th, 2021

12 thoughts on “Sourdough Blueberry Muffins with Streusel Topping”

  1. 5 stars
    OMG – just made a batch of these and as I did not have any blueberries, I substituted them for frozen fresh cranberries left over from Christmas. They are delicious and I love being able to use up sourdough discard. This will definitely be my go to recipe in the future. Thank you for sharing your recipe.

    Lyn (Wales, UK)

  2. 5 stars
    We made 5 times this recipe as we have an XXL family and were planning to give some away as thank yous.
    Though the batter looked gorgeous, I’m going to admit that I was a little nervous when I first tasted tested the batter and thought that the muffins were going to end up tasting too sourdoughy and might be a scratch. But… I knew I had already used a metric ton of blueberries so I decided I might as well just go ahead and full send it.
    They smelled A-MAZ-ING while they were baking and ended straight up, probably being the best blueberry muffins our family has ever eaten! Which says a lot for our family. Good job!

  3. 5 stars
    I made these yesterday and they were so good! I only got 7 large muffins and they were gone before I turned around. You definitely need to line with paper cups, I didn’t and it was tricky getting them out even though I sprayed the pan. Thank you for the wonderful recipe!

  4. Seems like the directions in the article are different then the printed recipe…
    (ie) cinnamon have no idea how much goes in the topping

    • 5 stars
      Love this recipe… not too sweet, not too sour. The batter was very thick, but the muffins turned out moist and scrumptious! Thank you for sharing your recipe!


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