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.
Sugar | Oil | Egg
Flour | Baking Powder
Salt | Milk | Starter
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.
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.
MORE SOURDOUGH DISCARD RECIPES
Sourdough Pumpkin Cake
One Bowl Sourdough Chocolate Cake
Sourdough Discard Waffles
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