Sourdough Blueberry Muffins
Ingredients
- 1 cup fresh blueberries
- 1 cup all-purpose flour, more as needed
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup sourdough starter, room temperature
- ¼ cup white sugar
- 1 large egg
- ¼ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup unsalted butter
- 1 ½ teaspoons ground cinnamon
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line 10 muffin cups with paper liners.
- For the muffins, combine blueberries and 2 teaspoons flour. Toss to coat and set aside.
- Combine 1 cup flour, baking soda, cinnamon, and salt in a bowl. Set aside. Whisk sourdough starter, sugar, egg, butter, and vanilla extract together in another bowl until no streaks appear.
- Add flour mixture to sourdough mixture, stirring until well combined (batter will be thick). Fold blueberries into batter.
- Spoon batter evenly into the prepared muffin cups.
- For the topping, combine sugar, flour, butter, and cinnamon in a bowl and mix with a fork until crumbly. Sprinkle topping over muffins.
- Bake in the preheated oven until tops spring back when lightly pressed, and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
Source
Original recipe: View Original