Blueberry Struesel Muffins made with Sourdough


Blueberry Struesel Muffins

These are my go to for muffins and are a BIG hit. If there’s one thing I love, it’s turning simple, wholesome ingredients into something special. Today, I’m sharing a recipe that’s my go to for any make and share event. This recipe combines the sweet and tangy flavor of blueberries with the light, airy texture of sourdough, all topped with a buttery, crumbly streusel that’ll have your taste buds dancing.

Ingredients:

For the muffins:

  • 1/2 cup potato flake sourdough starter or discard
  • 2 cups flour (you can use AP or Bread flour)
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1/2 cup greek yogurt
  • 1/2 cup oil or melted butter
  • 2  eggs
  • 1 tsp vanilla extract
  • 2 cups fresh or frozen blueberries (coated with 1 - 2 Tbls flour)

For the streusel topping:

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup melted butter (you can also use 1/4 cup melted butter & 1/4 cup oil)
  • ½ tsp cinnamon (optional, but highly recommended!)

Instructions:

  1. Preheat & Prep:
    Preheat your oven to 375°F and line a muffin tin with paper liners (or grease it if you prefer).
  2. Mix Dry Ingredients:
    In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients:
    In a separate bowl, mix your potato flake sourdough starter, buttermilk, egg, and vanilla extract until smooth.
  4. Make the Muffin Batter:
    Slowly add the wet ingredients to the dry, stirring gently until just combined. Be careful not to overmix—you want these muffins light and fluffy! Fold in the blueberries.
  5. Prepare the Streusel:
    In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or your hands until it resembles coarse crumbs.
  6. Fill & Top:
    Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the streusel generously on top of each muffin for that irresistible crumbly finish.
  7. Bake to Perfection:
    Pop the muffins into the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell like heaven!
  8. Cool & Enjoy:
    Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Now comes the hardest part—waiting for them to cool enough to eat! But trust me, it’s worth the wait.

If you want to bulk ferment these muffins, omit the baking powder and wait 8 or more hours before adding salt, vanilla, blueberries and baking soda. (These ingredients are adding just before baking.)

If you try these Blueberry Streusel Muffins with Potato Flake Sourdough, I’d love to hear how they turned out! Tag me on social media or drop a comment below!

 

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