Sourdough Blueberry Streusel Muffins
Enjoy these Sourdough Blueberry Streusel Muffins, made with tangy sourdough discard and bursting with juicy blueberries. These moist and flavorful muffins are topped with a deliciously crumbly streusel, adding a perfect crunch to every bite. Ideal for breakfast or a sweet snack, these muffins are a delightful way to use up your sourdough discard.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
All-purpose flour
Baking powder
Cinnamon
Salt
Butter
Granulated sugar
Eggs
Buttermilk (or apple cider vinegar mixed with milk of choice - see measurements below)
Sourdough discard
Greek yogurt or sour cream
Vanilla extract
Blueberries, fresh or frozen
Brown sugar
Tips for making Sourdough Blueberry Streusel Muffins:
Use Fresh Ingredients: Ensure your blueberries are fresh or use high-quality frozen ones. Fresh blueberries provide the best flavor and texture.
Active Sourdough Discard: Use active sourdough discard for the best results. The discard should be bubbly and recently fed, which helps in leavening and flavor development.
Room Temperature Ingredients: Use room temperature ingredients for the batter. This helps in achieving a smooth mixture and even baking.
Proper Mixing: Mix the wet and dry ingredients separately before combining. This ensures even distribution and prevents over-mixing, which can lead to tough muffins.
Evenly Distribute Batter: Use an ice cream scoop or a large spoon to evenly distribute the batter into the muffin tins. This ensures uniform baking and evenly sized muffins.
Prepare Streusel Topping: Make a crumbly streusel topping by combining flour, sugar, and cold butter. Mix until the mixture resembles coarse crumbs. Sprinkle generously on top of each muffin.
Don't Overfill: Fill the muffin cups about two-thirds full to allow room for the muffins to rise without overflowing.
Preheat Oven: Preheat your oven to the correct temperature before baking. This ensures that the muffins bake evenly and develop a nice rise.
Bake Until Golden: Bake the muffins until they are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep them moist.
Cool Properly: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from becoming soggy.
Storage: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer and then transfer to a freezer-safe bag or container. Thaw at room temperature or reheat before serving.
How to store Sourdough Blueberry Streusel Muffins:
Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. This helps maintain their freshness and keeps the streusel topping crisp. Place a paper towel in the container to absorb excess moisture.
Refrigeration: If you need to store the muffins for longer, place them in an airtight container and refrigerate. They can be kept in the refrigerator for up to a week. Allow the muffins to come to room temperature or warm them slightly before serving for the best flavor and texture.
Freezing: To store the muffins for an extended period, freeze them. Arrange the muffins in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. The muffins can be frozen for up to 3 months. Thaw them at room temperature or in the refrigerator before serving.
Individually Wrapped: For convenience, wrap each muffin individually in plastic wrap before storing in an airtight container or freezer-safe bag. This makes it easy to grab a single muffin when desired and helps maintain freshness.
Reheating: To enjoy the muffins warm, reheat them in a preheated oven at 350°F (175°C) for about 5-10 minutes. This helps restore their freshly baked texture and keeps the streusel topping crisp. Avoid using the microwave, which can make the streusel soggy.
Avoid Stacking: When storing multiple layers of muffins, place parchment paper or wax paper between the layers to prevent the streusel topping from sticking and to keep them intact.
Moisture Control: If you live in a humid environment, add a piece of bread or a few saltine crackers to the container. This helps absorb excess moisture and keeps the muffins from becoming too soft.
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these sourdough blueberry streusel muffins. Happy baking!
