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Sourdough Blueberry Muffins with Crumb Topping (No Sourdough Discard Needed)

Bright, fresh, and just a little tangy — these Sourdough Blueberry Muffins with Crumb Topping are an absolute treat. Whether you're sipping your morning coffee, surprising your family with a weekend breakfast, or blessing a neighbor with a batch of homemade muffins, this recipe will be your new favorite.

These bakery-style muffins are soft and tender with bursts of juicy blueberries and a golden, crunchy crumb topping that makes them irresistible.

If sourdough intimidates you — I hear you. The internet has really overcomplicated things. But here at My Montana Kitchen, I’m all about keeping sourdough simple. These muffins use my zero-discard method, so you can skip the guilt and get straight to baking.

Let’s talk about how to make these easy and delicious homemade sourdough blueberry muffins!

What Makes Sourdough Blueberry Muffins So Special?

These aren’t your average blueberry muffins. Thanks to the active sourdough starter, they have a subtle tang that balances the sweetness of the blueberries and crumb topping. They're springy, fluffy, and full of flavor — exactly what you want in a homemade sourdough blueberry muffin.

The best part? You don’t have to mess with discard. I simply use my fed starter. It’s easier, cleaner, and still gives you all the benefits of fermented sourdough in your baked goods. 

Watch the Sourdough Blueberry Muffin video

Watch the video to get all my best tips for how to make these amazing muffins!

Can I Use Sourdough Discard in Muffins?

Absolutely. These can be made as sourdough discard blueberry muffins if you prefer. But I personally use my fed sourdough starter—no discard necessary. You feed it like normal and then use it directly in the batter.

Blueberry Muffin Ingredients

These blueberry muffins are made with a combination of wholesome, everyday ingredients. From your pantry and fridge, you'll need:

• Fed sourdough starter (not discard — unless you want to use it)
• Eggs
• Avocado oil (or whatever oil you prefer)
• Milk (almond milk works too)
• Vanilla extract
• Sour cream (this makes the muffins extra moist)
• All-purpose unbleached flour
• Sweetener of your choice – I like a monk fruit erythritol blend from Sam’s Club
• Baking powder and salt
• Lemon zest
• Blueberries (fresh or frozen)

This simple ingredient list combines into one of the best sourdough muffin recipes I’ve made.

What Kind of Blueberries Work Best — Fresh or Frozen?

You can use fresh or frozen blueberries in this recipe. I used frozen blueberries in the video, and here’s a little trick: keep them frozen until the very last minute. If they thaw too much, they’ll discolor the muffin batter and turn it purple.

Now, I don’t mind purple muffins — they’re fun. But if you want a classic blueberry muffin look, stir your frozen berries into the dry ingredients before combining with the wet.

How to Add Lemon Zest Without a Zester

Don’t let tools stop you. I don’t have a fancy zester either — I use the fine side of my box grater, and it works like a charm. You’re going for about a tablespoon of lemon zest. It gives a bright, fresh pop of flavor that brings the muffins to life.

Even if you’re not a big lemon fan, try it — it’s subtle and just enough to lift the blueberry flavor.

Mixing the Muffin Batter Without Overworking It

This is one of the most important tips for making sourdough blueberry muffins: don’t overmix the batter. After you combine the wet ingredients (starter, eggs, oil, milk, vanilla, sour cream), and mix the dry (flour, sweetener, baking powder, salt, lemon zest), you’ll gently combine them.

Use a wooden spoon and stir just until combined. A few lumps are okay. Overmixing makes the muffins dense instead of light and fluffy.

Why Toss Blueberries in Flour Before Mixing?

This little trick keeps your blueberries from sinking to the bottom of your muffins. Once you’ve measured your frozen blueberries, toss them gently in a bit of flour. It also helps prevent them from bleeding into the batter.

And if you’re short on berries (like I was in the video when someone used some of mine), it still works beautifully. The crumb topping helps make up for it.

The Secret to That Buttery Crumb Topping

Let’s be honest — the crumb topping is what takes these muffins over the top. It’s buttery, slightly crunchy, and gives you that bakery-style muffin finish.

It’s easy to make: just mix melted butter, flour, and your favorite sweetener. It should look like small crumbles. Then sprinkle it generously on top of each muffin before baking.

This is not the time to skimp. The sugar topping adds so much texture and flavor.

Tips for Making Sourdough Blueberry Muffins

Here are a few tips to help you make the best sourdough muffins every time:

• Preheat your oven fully before you start baking. This helps the muffins rise properly.
• Grease your muffin tin lightly with butter.
• Fill your muffin tin evenly, aiming for about 12 muffins total.
• Let the muffins cool in the pan for a few minutes before transferring them to a cooling rack.

Can I Make These Blueberry Sourdough Muffins Ahead of Time?

Yes. These muffins freeze beautifully. Just let them cool completely, then store them in an airtight container or bag in the freezer. When you’re ready to enjoy, thaw overnight or warm gently in the oven.

If you want to rest the batter overnight, you can mix the wet and dry separately and store them in the fridge. Combine just before baking for freshly made muffins in the morning.

These sourdough blueberry muffins with a crumb topping are simple enough for a weekday but special enough to share. Whether you're using an active sourdough starter or looking for a sourdough discard blueberry muffin recipe, this one is for you.

I hope your family loves these as much as mine does — and don’t forget to let me know when you try them!

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