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Long-Fermented Sourdough Blueberry Lemon Streusel Muffins

These muffins are long-fermented with sourdough and packed full of juicy pockets of blueberry and lemon zest. Top with an irresistible crumble for the best bakery-style muffins!
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Prep Time 30 minutes
Cook Time 25 minutes
Fermentation time 12 hours
Total Time 12 hours 55 minutes
Servings 16 muffins

Equipment

  • Standard 12-cup muffin tin - for baking muffins.
  • Muffin liners - to avoid burned edges.
  • 1/3 cup scoop - for scooping batter.
  • Whisk or hand mixer - for mixing batter.
  • Spatula - for folding blueberries.
  • Mixing bowls - for mixing wet and dry ingredients and crumble.
  • Cooling rack - for cooling muffins and avoiding soggy bottoms.

Ingredients
  

Wet Ingredients:

  • 1/4 cup (85g) honey
  • 3/4 cup (150g) white sugar
  • 1/2 cup (120g) sourdough discard or starter
  • 1/2 cup (120g) full-fat sour cream or plain whole milk Greek yogurt
  • 2/3 cup (150g) whole milk or buttermilk
  • 4 tbsp (60g) unsalted butter, melted
  • 1/4 cup (60g) avocado oil or neutral oil
  • 2 large eggs room temperature (soak in warm water for ten minutes if needed)
  • 2 teaspoons vanilla extract
  • 1 Tablespoons (8g) zest of 2 lemons
  • 3 Tablespoons (45g) fresh lemon juice

Dry Ingredients:

  • 3 and 1/4 cups (400g) all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt

Mix-In's:

  • 1 3/4 cup (250g) 250g frozen wild blueberries

Fermented Crumble:

  • 1/2 cup (75g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (30g) 2 tbsp sourdough discard
  • 2 tbsp (30g) unsalted butter softened not melted
  • 1/8 teaspoon sea salt

Instructions
 

Step 1: Mix the Muffin Batter

  • In a large mixing bowl add honey, white sugar, sourdough discard, sour cream, milk, vanilla extract, avocado oil, melted butter, eggs, lemon juice and lemon zest. Whisk ingredients together until blended.
    1/4 cup (85g) honey, 3/4 cup (150g) white sugar, 1/2 cup (120g) sourdough discard or starter, 1/2 cup (120g) full-fat sour cream, 2/3 cup (150g) whole milk or buttermilk, 4 tbsp (60g) unsalted butter, melted, 1/4 cup (60g) avocado oil, 2 large eggs, 2 teaspoons vanilla extract, 1 Tablespoons (8g) zest of 2 lemons, 3 Tablespoons (45g) fresh lemon juice
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
    3 and 1/4 cups (400g) all-purpose flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp salt
  • Add the dry ingredients to the wet, whisking together until no streaks remain. It's important to not overmix the batter, as this will make the muffin tough.
  • Overnight Ferment Option: At this point you have the choice to ferment the batter overnight. If you choose to ferment, cover the bowl with plastic and transfer to the refrigerator overnight. Please note that if you choose to ferment the crumble as well you'll mix this at this time and allow to rest overnight.

Step 2: Mix the Crumble

  • Combine flour, sugar, and salt in a bowl. Add softened (not melted) butter and discard. Use your fingers or a fork to mix until a crumbly texture forms.
    1/2 cup (75g) all-purpose flour, 1/2 cup (100g) granulated sugar, 2 tbsp (30g) 2 tbsp sourdough discard, 1/8 teaspoon sea salt, 2 tbsp (30g) unsalted butter
  • Overnight Ferment Option: Cover and let crumble sit at room temperature overnight.
  • Note: If you choose to make these muffins same day, you can skip the fermentation step.

Step 3: Add Blueberries

  • If batter was fermenting in refrigerator overnight, allow to rest at room temperature for an hour to warm up. If you're not fermenting the batter, skip this step.
  • Weigh out frozen blueberries and allow to rest in a bowl of warm water to thaw. After 5-10 minutes, strain blueberries from water and transfer to a bowl lined with a paper towel to absorb any excess moisture (you can also just strain and blot). After water has been absorbed, remove the paper towel and toss the blueberries in 2 Tablespoons of flour.
    1 3/4 cup (250g) 250g frozen wild blueberries
  • Add blueberries to the muffin batter, gently folding into the muffin batter until blueberries are distributed evenly.

Step 4: Bake Muffins

  • Preheat your oven to 425°F (175°C).
  • Line a 12-cup muffin tin with parchment papers, and lightly spray with oil to avoid muffins sticking to the parchment.
  • Divide the batter evenly into the muffin cups, filling each about 3/4 full. This is typically roughly 1/3 cup for a regular sized muffin, I love this scoop here for easy consistent measuring https://amzn.to/41GFGKg.
  • Spoon 1 big spoonful of crumble on top of each muffin.
  • Bake for 5 minutes at 425 F, then drop the heat to 350 F and bake 22-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  • Note about baking temperatures: Baking for 5 minutes at a higher heat gives muffins a more domed, bakery-style appearance. If you would like to skip this step, you can bake your muffins at 350 F for 25-28 minutes or until a toothpick comes out clean.
  • Yields 12 large muffins or 16 regular muffins

Notes

Storing Tips:
Room Temperature- Store muffins in an airtight container on counter for up to 5 days.
Freezer- Freeze muffins in an airtight container for up to 3 months. Allow to thaw and gently reheat in oven or microwave to serve.
Course Muffins
Cuisine American