Sourdough Blueberry Muffins with Crumb Topping

littlespoonfarm.com

Jenifer Cooper Lloyd

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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