Sourdough Blueberry Muffins
These sourdough blueberry muffins are a delightful twist on a classic favorite. Bursting with juicy blueberries and infused with the subtle tang of sourdough, each muffin is crowned with a golden, buttery streusel topping that adds just the right amount of crunch.
Ingredients
Muffins
- 2 cups + 1 tbsp all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 cups whole blueberries fresh or frozen
- 1/2 cup sourdough discard
- 1 cup milk
- 1/4 cup sour cream
- 1/3 cup white granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Streusel Topping
- 2 tablespoons all-purpose flour
- 1/4 cup light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 3 tablespoons butter melted
Instructions
- Pre-heat oven to 400 degrees F. Line a muffin pan with liners, or spray with oil.
- In a small bowl, mix together 2 cups of flour and baking powder.
- In a large bowl, mix the milk, sour cream, sourdough discard, eggs, and vanilla together until well combined. Add in the flour mixture, and mix until batter is smooth.
- In another bowl, toss blueberries in 1 tablespoon of flour, making sure to coat well.
- Gently fold in the blueberries, using a spatula or wooden spoon.
- Mix together the ingredients for the streusel, until you have a crumbly consistency.
- Evenly divide and spoon the batter into the muffin liners. Sprinkle the streusel mixture over the tops of the muffins.
- Bake for 20-24 minutes, until golden brown.
- Remove muffins from oven and cool on a wire rack.