Sourdough Blueberry Muffins

Audrey

Muffin

1 ½ 2 cup all purpose flour and whole wheat

1 tsp baking soda

1 tsp baking powder

¼ tsp salt

½ cup sugar

1 cup blueberries

1 cup 100% hydration sourdough starter

1 egg

¼ cup butter, melted and slightly cooled

½ cup oil

1 tsp vanilla extract

subheading: Crumb topping:

¼ cup brown sugar

¼ cup whole wheat flour

¼ cup rolled oats

¼ cup butter, very soft

1 ½ tsp cinnamon

Preheat your oven to 350 F and liberally grease a muffin pan with either baking spray or with using the butter and flour method.

In a small bowl, combine the flour, baking soda,baking powder and salt.

In a large bowl, whisk together the sourdough starter with the sugar, egg, melted butter, oil and vanilla. Really whisk it and make sure the starter is well mixed in, or you will get streaks in your muffins.

Place the blueberries in a bowl with a few spoonfuls of the flour mixture and toss to coat. This will help them not all sink to the bottom of the muffins.

Using a spatula or wooden spoon, add the flour mixture to the starter mixture and mix to combine.

Carefully fold in the blueberries coated in flour, as well as any excess flour that is in the bowl the blueberries were in.

Evenly spoon the batter into the prepared muffin tin. You will barely have enough batter to fill all 12 muffins about ¾ full.

In a separate medium bowl, mix together the ingredients for the sugar coating, using a fork or your fingers to really mix the butter in.

Evenly sprinkle the sugar coating over the muffin, being really careful to not get any of the coating on the muffin pan itself.

Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.

Allow to rest for 5 to 10 min in the pan before removing to a wire rack to cool the rest of the way. Use a knife to run along the edges of each muffin and carefully pull them out of the pan.

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