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A muffin with a bite taken out of it and a fork resting next to it on a white plate on top of a purple place mat.

Sourdough Berry Muffins

Hearty sourdough muffins studded with blueberries and blackberries then topped with a sweet crumble.
5 from 22 votes
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12 muffins
Calories: 187kcal
Author: Hezzi-D

Equipment

Ingredients

For the muffins:

  • 1 c. flour
  • 1/2 t. baking soda
  • 1/4 c. sugar
  • 1 c. fed sourdough starter discard
  • 1 egg
  • 4 T. salt butter melted
  • 1 t. vanilla
  • 1 T. lemon juice
  • 1/2 c. blueberries
  • 1/2 c. blackberries

For the topping:

  • 1/2 c. brown sugar
  • 1/3 c. flour
  • 4 T. butter softened
  • 1 t. cinnamon

Instructions

  • Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.
  • In a medium bowl combine the flour, baking soda, and sugar. Set aside.
  • In a large bowl mix together the sourdough starter, egg, butter, vanilla, and lemon juice. Mix well.
  • Add the flour to the butter mixture and mix until just combined.
  • Fold in the blueberries and blackberries.
  • Divide the batter between the muffin cups filling about 2/3 of the way full.
  • Mix together all the ingredients for the topping and mix until a crumble forms. Sprinkle 1-2 teaspoons of the crumble on top of each muffin.
  • Bake for 20 minutes.
  • Remove from oven and cool completely on a wire rack.

Notes

Recipe adapted from The Spiffy Cookie

Nutrition

Serving: 1g | Calories: 187kcal | Carbohydrates: 31g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 2425mg | Fiber: 2g | Sugar: 12g