Ingredients
For the Muffins
- 1 cup sourdough starter discard Make sure the starter is active for best flavor.
- 1/2 cup sugar Mix some sugar with the blueberries for added sweetness.
- 1/2 cup milk Use non-dairy milk for a vegan option.
- 1/3 cup vegetable oil Can be substituted with plant-based oil.
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Whole wheat flour can be used as a substitute, but muffins may be denser.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries Be gentle when folding into the batter.
For the Crumble Topping
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/4 cup cold butter, cubed Cut into the mixture until crumbly.
- 1 teaspoon cinnamon
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with muffin liners.
- In a large bowl, mix the sourdough starter, sugar, milk, oil, and vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet mixture and stir until just combined. Fold in the blueberries.
Crumble Topping and Baking
- For the crumble topping, mix the oats, brown sugar, flour, and cinnamon; cut in the cold butter until crumbly.
- Spoon the muffin batter into the prepared tin and sprinkle the crumble topping over each muffin.
- Bake for 20-25 minutes or until a toothpick comes out clean.
Cooling and Serving
- Let cool before serving.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 3gSodium: 180mgFiber: 1gSugar: 10g
Notes
These muffins are best enjoyed fresh out of the oven, slightly warm, or at room temperature. Serve them with coffee or tea for breakfast or as a snack. They also make a lovely addition to a brunch spread or a picnic. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.
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