Potato Flake Sourdough Blueberry Muffins with Crumb Topping

These potato flake sourdough blueberry muffins with a crumb topping are so moist and sweet with the perfect bite of tartness in each burst of blueberry. Add the crunchy crumb topping and you’ve got what muffin dreams are made of!

Blueberry muffins are a timeless classic, but have you ever tried making them with a unique twist using potato flake sourdough starter? Use the recipe in this post to create fermented blueberry muffins that are easier to digest!

These potato flake sourdough blueberry muffins are sure to impress your taste buds and anyone else who tries them. Don’t be surprised if they ask: Can I have another? With a fluffy texture, bursting with juicy blueberries, and topped with the perfect crumb topping, these homemade muffins are perfect for breakfast, brunch, or as a sweet snack any time of the day.

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Tools you will need:

Large mixing bowl

Rubber spatula

Measuring cups and spoons

12 cup Muffin tin

Muffin liners (These parchment liners are my favorite!)

1/4 measuring cup or 1/4 cup cookie scoop to scoop the batter evenly into the muffin tin

Ingredients:

All-Purpose Flour: Provides structure and bulk to the muffins, serving as the main dry ingredient in the batter.

Raw Organic Sugar: Adds sweetness to the muffins, enhancing their flavor.

Melted Coconut Oil or Butter: I use coconut oil, but butter will work too! Both add moisture and richness to the muffins, resulting in a tender crumb. It also contributes to the flavor profile of the muffins.

Potato Flake Sourdough: Active or discard starter works for this recipe! It adds flavor, moisture, and acidity to the muffins. The fermentation process of the sourdough contributes to the rise and texture of the muffins, as well as aiding in digestion.

Egg: Acts as a binding agent, helping to hold the ingredients together and providing structure to the muffins. Eggs also contribute to the richness and tenderness of the crumb.

Plain Yogurt: Adds moisture and richness to the muffins, contributing to their tender texture. Yogurt also provides acidity, which helps activate the baking soda for leavening.

Baking Soda: Acts as a leavening agent, helping the muffins rise and become light and fluffy. It also contributes to the texture and color of the muffins.

Salt: Balances the sweetness and enhances the overall flavor of the muffins. Salt also strengthens the gluten structure and improves texture.

Vanilla Extract: Vanilla adds depth and complexity to the muffins, making them more flavorful.

Blueberries: Fresh or frozen will work! If using frozen, keep them in the freezer up until you are about to use them! The blueberries add bursts of juicy sweetness and flavor to the muffins, creating pockets of deliciousness throughout.

Crumb Topping (All-Purpose Flour, Raw Sugar, Butter, Cinnamon): Even though this adds another step, you don’t want to skip this! Adding this perfect crumb topping to each muffin adds texture, sweetness, and flavor to the muffins. The crumb topping creates a delicious contrast to the soft muffin base adding a bit of a crunch in each bite.

How to make potato flake sourdough blueberry muffins:

Preparing the Batter:

In a large mixing bowl, whisk together the egg and raw sugar until combined. Add the yogurt, melted coconut oil or butter, and potato flake sourdough discard. Mix until well combined.

Gradually add the all-purpose flour and stir until everything is thoroughly incorporated.

Cover the bowl with plastic wrap to prevent the dough from drying out. Let it sit at room temperature for at least 8 hours to ferment.

Preparing the Crumb Topping:

After the dough has had plenty of time to ferment, preheat the oven to 400°F. Line a 12 cup size muffin pan with parchment paper liners and set aside.

In a medium to small bowl, combine the all-purpose flour, raw sugar, and cinnamon for the crumb topping. Add the melted butter and stir with a fork until the mixture becomes crumbly. Set aside until ready to add to the tops of the muffins.

Preparing the Blueberries:

In a small bowl, toss the blueberries with 1-2 tablespoons of flour until they are coated with a thin layer. This helps prevent them from sinking to the bottom of the muffins. It also helps prevent the frozen blueberries from turning your muffin batter purple. If the blueberries are frozen, pop them back into the freezer or fridge until you are ready to add them into the batter. Even a few minutes at room temperature matters.

Adding the final ingredients to the fermented blueberry muffins:

Add the baking soda, salt, and vanilla extract to the fermented batter. Mix well until fully incorporated.

Gently fold the flour-coated blueberries into the batter until evenly distributed.

Use a 1/4 cup cookie scoop to spoon the batter into the prepared muffin tins. If you have the parchment paper liners, this is the perfect amount. If using standard muffin liners try only filling each about 2/3 full.

Top the batter with the remaining blueberries, then generously sprinkle the crumb topping over the blueberries.

Bake your Potato Flake Sourdough Blueberry Muffins

Place the muffin pan in the preheated oven and immediately reduce the heat to 375°F. Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

How to store potato flake sourdough blueberry muffins:

The best way to store these muffins is in an airtight container in the refrigerator for up to 1 week. Remove them from the refrigerator and pop them in the microwave for about 15 seconds. You can also freeze them for longer storage. Simply thaw frozen muffins at room temperature or gently reheat them in the microwave or oven before serving.

Omitting the crumb topping:

You can omit the crumb topping if desired. Some people prefer to have a muffin that is not as sweet. I am not one of those people! Of course, the muffins will still be delicious without it, though you may miss out on the added texture and sweetness that the topping provides.

Substituting with other flours:

While all-purpose flour is typically used in this recipe, you can experiment with different types of flour such as whole wheat flour or bread flour. Keep in mind that the texture and flavor of the muffins may vary with different flour substitutions.

Making mini muffins instead of standard size:

You can use a mini muffin pan to make smaller muffins. Adjust the baking time accordingly, as mini muffins will bake faster than standard-sized ones. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean when they’re done. They make my favorite tulip parchment paper liners in the mini-size too!

Long fermenting vs. baking immediately

I almost always choose to long ferment when using my potato flake sourdough starter because it makes the grains so much easier to digest and easier for your body to absorb the nutrients.

Sometime, though, you have some discard and you need to whip up something for breakfast or to take to a gathering and don’t have time to wait. Thankfully, this recipe can be made without long fermenting! The trick is to add in baking powder in addition to the baking soda to make sure that your muffins rise! The potato flake starter won’t have time to ferment any grains, but it will still add flavor to your muffins!

Fermenting potato flake sourdough with eggs at room temperature:

While everyone must make this decision for themselves, I am comfortable allowing dough that includes eggs to ferment at room temperature.

In a very short explanation, the good bacteria in the starter that causes the fermentation, prevents bad bacteria from growing. I have always allowed my dough to ferment at room temperature with eggs without any issues.

However, I suggest that you make the decision on your own if you would like to do this or not. If you do not feel comfortable, you can simply mix all of the ingredients except the egg and allow it to ferment, adding the egg in after the long fermentation. It will be difficult to incorporate, but it can be done with patience and determination!

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Potato Flake Sourdough Blueberry Muffins with a Crumb Topping

These potato flake sourdough blueberry muffins with a crumb topping are so moist and sweet with the perfect bite of tartness in each burst of blueberry. Add the crunchy crumb topping and you've got what muffin dreams are made of!

4.34 from 3 votes

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Servings 12 muffins

Ingredients

  

Bulk ferment:

• 1 3/4 cups all purpose
• 1 cup raw organic sugar
• ½ cup melted coconut oil or butter make sure it is not hot
• ½ cup potato flake discard
• 1 egg
• 1/4 cups plain yogurt

After Bulk ferment:

• 1 teaspoon baking soda plus 1 teaspoon of baking powder if not long fermenting
• ½ teaspoon salt
• 1 teaspoon of vanilla

Add ins:

• 1 ½ cups blueberries fresh or frozen
• Coat with flour 1–2 tablespoon flour

Crumb Topping:

• 1 cup all-purpose flour
• 2/3 cup raw sugar sugar
• 1 stick salted butter-melted
• 1 teaspoon cinnamon

Instructions

 

• Whisk together eggs and sugar until combined. Whisk in yogurt, oil, and starter.
• Add flour and mix everything together with a rubber spatula. Cover and let it sit at room temp for 8 hours to ferment.
• After fermentation, Preheat oven to 400F degrees and line standard muffin pan with parchment paper liners and set aside.
• Make the crumb topping in a small bowl. Mix together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
• Add baking soda, salt and vanilla to the fermented batter. Mix well until fully incorporated. In a small bowl sprinkle 1 cup blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with a thin layer of flour and then fold them really gently in the batter.
• Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with the crumb topping.
• Place them in the oven and reduce the heat to 375 degrees , bake for about 18-20 minutes or until the toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.