These sourdough blueberry muffins are subtly sweet, slightly tangy, bursting with fresh blueberries, and finished off with a crumb topping. They are the perfect bakery style treat that the whole family will love and can enjoy at home!
0 Preheat oven. Preheat oven to 375 and line muffin pan with liners.
1 Make the crumb topping. Add butter, 1 tbsp sourdough starter, flour, and sugar to a large bowl. Rub together with fingertips until crumbly. Set aside.
2 Mix together dry ingredients. Sift the flour, salt, and baking soda together in a small bowl and set aside.
3 Mix sourdough starter. In small bowl, whisk together sourdough starter and milk until fully combined.
4 Mix together wet ingredients. In a stand mixer cream butter, sugar, vanilla, and lemon juice. Add eggs one at a time, beating well after each. Next add in milk mixture and mix until fully combined.
5 Add dry ingredients to batter. Gradually add dry ingredients to the wet ingredients and mix until just combined. Then using a rubber spatula, fold in blueberries.
6 Allow to ferment overnight, then bake. Fill muffin cups 3/4 way full, sprinkle crumb topping evenly over each cup right before baking. While you can go ahead and bake the muffins now, to get the full benefits of the sourdough I highly recommend letting the batter sit overnight. Cover muffin pan will foil and place in the fridge. Cover crumb topping with foil and store separately in the fridge. Remove from the fridge in the morning, recrumb the crumb topping with your fingers, sprinkle on muffins and bake from cold for 25-30 minutes.
7 Enjoy! Remove the sourdough blueberry muffins from the oven and allow to cool on a cooling rack. Enjoy warm with butter.
