I used sourdough discard to make these dense, tangy, blueberry muffins. Active sourdough can also be used, resulting in a fluffier, lighter muffin. Both versions are delicious!
Ingredients
- 1 cup fresh blueberries
- 1 cup all-purpose flour , more as needed
- 1 teaspoon baking soda
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 1 cup sourdough starter , room temperature
- 0.25 cups white sugar
- 1 large egg
- 0.25 cups unsalted butter , melted and cooled
- 1 teaspoon vanilla extract
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Line 10 muffin cups with paper liners.
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2
For the muffins, combine blueberries and 2 teaspoons flour. Toss to coat and set aside.
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3
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.
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4
Add flour mixture to sourdough mixture, stirring until well combined (batter will be thick). Fold blueberries into batter.
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5
Spoon batter evenly into the prepared muffin cups.
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6
For the topping, combine sugar, flour, butter, and cinnamon in a bowl and mix with a fork until crumbly. Sprinkle topping over muffins.
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7
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.
Nutrition Facts
Per serving
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