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Sourdough Blueberry Muffins with Crumb Topping
Ingredients
  • subheading: DRY INGREDIENTS:
  • 2 cups ( 240 g) all purpose flour
  • 1 cup ( 200 g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon corn starch
  • zest of half a lemon
  • 1 cups ( 150 g) blueberries (fresh or frozen)
  • subheading: WET INGREDIENTS:
  • 8 tablespoons ( 113 g) butter (melted)
  • 2 large eggs
  • ½ cup ( 125 g) sourdough starter discard
  • 3 tablespoons ( 45 g) sour cream (or plain Greek yogurt)
  • 1 teaspoon ( 5 g) vanilla extract
  • subheading: CRUMB TOPPING:
  • 3 tablespoons ( 45 g) butter ( melted)
  • ½ cup ( 100 g) granulated sugar
  • ½ cup ( 60 g) all purpose flour
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