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. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 10 muffin cups with paper liners.
2. 2 For the muffins, combine blueberries and 2 teaspoons flour. Toss to coat and set aside.
3. 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.
4. 4 Add flour mixture to sourdough mixture, stirring until well combined (batter will be thick). Fold blueberries into batter.
5. 5 Spoon batter evenly into the prepared muffin cups.
6. 6 For the topping, combine sugar, flour, butter, and cinnamon in a bowl and mix with a fork until crumbly. Sprinkle topping over muffins.
7. 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 per serving