SOURDOUGH BLUEBERRY MUFFINS With Streusel Topping

An easy recipe for sourdough blueberry muffins, combining the tang of sourdough starter with the sweetness of fresh fruit and a cinnamon sugar topping.

Ingredients

Pour the liquid ingredients into the dry ingredients and stir until just combined.

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Cut the butter into the flour in a bowl, until it resembles small peas. Stir in the sugar and cinnamon.

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Fill the muffin tin with the batter about 2/3 of the way to the top.

Bake for 18-23 minutes at 400 degrees.

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SOURDOUGH BLUEBERRY MUFFINS With Streusel Topping

An easy recipe for sourdough blueberry muffins, combining the tang of sourdough starter with the sweetness of fresh fruit and a cinnamon sugar topping.

Ingredients

BATTER Sugar | Oil | Egg Flour | Baking Powder Salt | Milk | Starter Blueberries CRUMB TOPPING Flour | Butter Sugar | Cinnamon

Pour the liquid ingredients into the dry ingredients and stir until just combined.

Add the blueberries and gently stir until mixed in.

Cut the butter into the flour in a bowl, until it resembles small peas. Stir in the sugar and cinnamon.

CRUMB TOPPING

Fill the muffin tin with the batter about 2/3 of the way to the top.

Equally distribute the streusel topping on top of the muffin batter.

Bake for 18-23 minutes at 400 degrees.

Serve warm or room temperature.

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