Spring is the perfect time for fresh, bright flavors, and these sourdough blueberry crumble muffins fit the season beautifully. Bursting with juicy blueberries and topped with a sweet, buttery crumble, they’re a wonderful addition to an Easter brunch table, a springtime breakfast, or an afternoon treat with coffee.
These muffins are light, fluffy, and full of spring flavor — perfect for sharing around the table during Easter weekend or any sunny morning.
Blueberry Crumble Muffins Ingredients:
Muffins
- 1 ½ c AP flour
- 1 tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ c sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 c sourdough starter (active and bubbly)
- ½ c melted butter
- ½ c milk
- Fresh blueberries
Crumble topping
- ¼ c sugar
- ¼ c flour
- 2 tbsp melted butter
Directions:
- Preheat oven to 400°F and prepare a muffin tin.
- In a medium bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, and sugar.
- In a separate bowl, mix together the wet ingredients: eggs, vanilla extract, sourdough starter, melted butter, and milk.
- Combine the wet and dry ingredients until just mixed.
- Gently fold in the fresh blueberries.
- Divide the batter into muffin tins (makes 8 large muffins or about 16 mini muffins).
- In a small bowl, mix together the crumble topping ingredients until crumbly.
- Sprinkle the crumble topping evenly over each muffin.
- Bake for 20–22 minutes, until golden and set.
- Let cool for about 5 minutes, then enjoy them warm.