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. —Blueberry Streusel Muffins made with potato flake sourdough. Yes, you heard that right! 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.
Why Potato Flake Sourdough?
Potato flake sourdough is one of my favorite starters because it brings a softness and depth of flavor to baked goods that you just can’t get with regular flour alone. It adds a slight tang without overpowering the sweetness of the muffins, making them a delicious balance of flavors. Plus, it’s a great way to keep your sourdough starter active and thriving!
Whether you’re a seasoned baker or just starting out, this recipe is approachable and perfect for a cozy morning at home of events with friends. Ready to dive in? Let’s get started!
Ingredients:
For the muffins:
- 1/2 cup active potato flake sourdough starter
- 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:
- Preheat & Prep:
Preheat your oven to 375°F and line a muffin tin with paper liners (or grease it if you prefer). - Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. - Combine Wet Ingredients:
In a separate bowl, mix your potato flake sourdough starter, buttermilk, egg, and vanilla extract until smooth. - 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. - 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. - 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. - 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! - 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)
Why You'll Love These Muffins
These blueberry streusel muffins are everything you could want in a homemade treat—soft, flavorful, and with just the right amount of sweetness. The potato flake sourdough gives the muffins a beautiful, tender crumb while the streusel topping adds that extra touch of indulgence. They’re perfect for breakfast, brunch, or as a snack alongside your afternoon coffee (or tea, if that’s more your style!).
And the best part? They’re made with love, from scratch, right at home—just the way baking should be.
From My Homestead Kitchen to Yours
Baking is all about connection for me. There’s something so comforting in knowing that the same sourdough starter I feed and care for is helping to create something delicious for my family and friends. These muffins are a reflection of that. Blending simple ingredients and a bit of creativity to make something truly special.
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—I’m always excited to see how you bring these recipes to life in your own kitchen. 💙
Happy baking, my friends!
#SourdoughMagic #BlueberryMuffins #HomesteadBakes #CreativeSnacks #BakingFromScratch
***This recipe is roughly adapted from https://littletennesseehome.com/potato-flake-sourdough-blueberry-muffins-with-crumb-topping/