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Potato Flake Sourdough Blueberry Muffins with Crumb Topping Recipe

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4 from 13 reviews

These Potato Flake Sourdough Blueberry Muffins with a crumb topping are delightfully moist and sweet with a perfect burst of tartness from fresh or frozen blueberries. The crunchy cinnamon crumb topping adds an irresistible texture, making these muffins a perfect treat for breakfast or snack time. The recipe features a long bulk fermentation for enhanced flavor and a tender crumb.

Ingredients

Bulk Ferment:

  • 1 3/4 cups all-purpose flour
  • 1 cup raw organic sugar
  • 1/2 cup melted coconut oil or butter (not hot)
  • 1/2 cup potato flakes (discard)
  • 1 egg
  • 1/4 cup plain yogurt

After Bulk Ferment:

  • 1 teaspoon baking soda (plus 1 teaspoon baking powder if not long fermenting)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Add-ins:

  • 1 1/2 cups blueberries (fresh or frozen)
  • 1-2 tablespoons flour (to coat blueberries)

Crumb Topping:

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

Instructions

  1. Mix Wet Ingredients: In a large bowl, whisk together the egg and raw organic sugar until combined and slightly frothy. Then whisk in the plain yogurt, melted coconut oil (or butter), and sourdough starter until well incorporated.
  2. Add Flour and Mix: Add the all-purpose flour and potato flakes to the wet mixture. Use a rubber spatula to fold everything together until just combined into a batter. Cover the bowl and let it sit at room temperature for 8 hours to bulk ferment, developing flavor and texture.
  3. Preheat Oven and Prepare Muffin Pan: After fermentation, preheat your oven to 400°F (204°C). Line a standard muffin pan with parchment paper liners and set aside.
  4. Make Crumb Topping: In a small bowl, combine 1 cup all-purpose flour, 2/3 cup raw sugar, and 1 teaspoon cinnamon. Add the melted butter, stirring with a fork until the mixture forms coarse crumbs. Set aside until ready to use.
  5. Prepare Batter After Fermentation: Add 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon vanilla extract to the fermented batter. Mix well until fully incorporated. In a separate small bowl, toss blueberries with 1-2 tablespoons flour so they are lightly coated; this helps prevent sinking.
  6. Fold in Blueberries: Gently fold the floured blueberries into the batter, careful not to crush them.
  7. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tins, filling each about two-thirds full. Sprinkle remaining blueberries on top of the batter for extra bursting flavor, then generously cover with the crumb topping.
  8. Bake Muffins: Place the muffin pan in the oven and immediately reduce the temperature to 375°F (190°C). Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the crumb topping is golden brown.
  9. Cool Muffins: Allow muffins to cool inside the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

  • Using potato flakes in the batter contributes to moisture and a tender crumb.
  • Long fermentation time (8 hours) enhances sourdough flavor and muffin texture but can be shortened with added baking powder for quicker preparation.
  • Coating blueberries with flour prevents them from sinking to the bottom of the muffins.
  • Ensure melted butter or oil is not hot to avoid affecting the yeast activity during fermentation.
  • Fresh or frozen blueberries can be used; if using frozen, do not thaw to prevent excess moisture in batter.
  • For extra flavor, a touch of cinnamon in the crumb topping pairs beautifully with the blueberries.

Find it online: https://miracooking.com/potato-flake-sourdough-blueberry-muffins-with-crumb-topping-recipe/