Sourdough Blueberry Muffins with Crumb Topping
These bakery-style muffins are soft and tender with bursts of juicy blueberries and a golden, crunchy crumb topping that makes them irresistible.
Servings: 12 Muffins
Calories: 195kcal
Ingredients
- ½ Cup 100g Active Sourdough Starter (can also use discard)
- 2 Eggs roughly 100g
- ½ Cup Avocado Oil 100g
- ⅓ Cup Milk 90g
- 1 Teaspoon Vanilla 9g
- 1 Tablespoon Sour Cream 20g
- 2 Cups All Purpose Unbleached Flour 330g
- ⅔ Cup Sweetener of Choice 150g
- 1 Tablespoon Baking Powder 18g
- ½ Teaspoon Salt 4g
- 1 Tablespoon Lemon Zest 10g
- 1 ½ Cups Fresh or Frozen Blueberries 185g
Crumb topping:
- 3 Tablespoons Butter melted
- 8 Tablespoons Flour
- 7 Tablespoons Sweetener of Choice
Instructions
- Preheat the oven to 400°F. Prepare a 12-cup muffin tin by lightly greasing it with butter or lining it with muffin liners. Avoid cooking spray if using a nonstick pan.
- Mix the wet ingredients. In a large mixing bowl, whisk together the sourdough starter, eggs, avocado oil, milk, vanilla, and sour cream until smooth and well combined.
- Stir together the dry ingredients. In a separate bowl, combine the flour, sweetener, baking powder, salt, and lemon zest.
- Prepare the blueberries. If using frozen blueberries, keep them frozen until ready to mix. Toss them with a small spoonful of the dry flour mixture to help prevent sinking and color bleeding.
- Add the blueberries to the dry mix. Gently stir the coated blueberries into the dry ingredients.
- Combine the wet and dry ingredients. Pour the wet mixture into the dry mixture and stir gently with a wooden spoon or spatula until just combined. Do not overmix.
- Fill the muffin tin. Divide the batter evenly among the prepared muffin cups. Each should be about ¾ full.
- Make the crumb topping. In a small bowl, stir together the melted butter, flour, and sweetener until it forms a crumbly texture.
- Top the muffins. Sprinkle a generous amount of crumb topping onto each muffin, gently pressing it in so it stays in place during baking.
- Bake the muffins. Place the muffin tin in the oven and bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool before serving. Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Notes
Note: The nutritional information was calculated with a monkfruit/erythritol blend.
Nutrition
Serving: 1Muffin | Calories: 195kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Fiber: 1g