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Sourdough Blueberry Muffins
Sourdough Blueberry Muffins
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Transform sourdough discard into delicious blueberry muffins.
Ingredients:
  • 1 cup fresh blueberries
  • 2 teaspoons all-purpose flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon salt
  • 1 cup sourdough starter, at room temperature
  • 0.25 cup white sugar
  • 1 egg
  • 0.25 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 0.5 cup white sugar
  • 0.33333334326744 cup all-purpose flour
  • 0.25 cup unsalted butter
  • 1.5 teaspoons ground cinnamon
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and prepare 10 muffin cups by lining them with paper liners.
  • Toss blueberries with 2 teaspoons of flour until well coated.
  • In a bowl, mix 1 cup flour, baking soda, cinnamon, and salt. In another bowl, vigorously whisk sourdough starter, sugar, egg, melted butter, and vanilla extract until smooth. Combine the flour mixture with the sourdough mixture and stir until well combined. Gently fold in blueberries.
  • Distribute the batter evenly among the muffin cups.
  • In a bowl, mix sugar, flour, butter, and cinnamon with a fork until crumbly. Sprinkle the delicious topping over the muffins.
  • Bake in the oven until tops spring back when lightly pressed and a toothpick comes out clean, about 20-22 minutes. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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