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Sourdough Blueberry Brown Butter Crumble Muffins

Light & airy blueberry muffins, made using sourdough discard.
Prep Time10 minutes
Cook Time18 minutes
Total Time33 minutes
Servings: 16 muffins
Author: Vicki

Ingredients

for the muffins:

  • 224 g plain flour
  • 80 g light brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 scant cup sourdough discard
  • 1/3 cup buttermilk
  • 113 g butter, browned & melted
  • 2 large eggs
  • 1 tsp vanilla extract*
  • 1/2 cup maple syrup
  • 2 cup frozen blueberries, lightly tossed in flour

for the crumble topping:

  • 43 g cold butter, cut into small cubes
  • 64 g plain flour
  • 30 g caster sugar

Instructions

  • Preheat the oven to 180°C. Line a muffin tin with paper liners, set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, and bicarbonate of soda.
  • In a separate bowl, mix together the sourdough discard, buttermilk, melted brown butter, eggs, maple syrup, and vanilla extract. Using a spatula, gently fold the wet ingredients into the dry, stirring until everything is just combined. Fold through the frozen blueberries.
  • Spoon the batter into the prepared liners, filling about ¾ of the way up. Set aside.
  • Make the crumble by using your fingers to rub together the three ingredients in a small bowl. Sprinkle generously & evenly on top of the muffins.
  • Bake until golden brown and a skewer inserted in the center of the muffins comes out clean, about 15-18 minutes.
  • Remove the muffins from the oven & cool in the tin for 5 minutes before turning out onto a wire rack to clean completely.

Notes

* I always use homemade vanilla extract