Sourdough Blueberry Muffins.

My sourdough started is now going strong so it is time to try new things. 

Note: I find this recipe a bit sweet so next time I will be modifying it more.

Sourdough Blueberry Muffins

Originally from Little Spoon Farm

Crumble topping

45g butter, melted

100g sugar

60g flour

Dry ingredients 

240g flour

200g sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tbsp corn starch

Zest of 1 lemon

1 cup blueberries

Wet ingredients 

113g butter, melted

2 eggs

125g unfed or discard sourdough starter 

45 g plain Greek yogurt or sour cream

1 tsp vanilla extract

- preheat oven to 180° and grease a 12 muffin tin.  I like to chill it then brush in melted butter for a nice thick coating.

- In a small bowl melt butter and add in sugar and flour, mix to combine and set aside

- In a large bowl mix together all the dry ingredients.

- In another bowl, melt butter in the microwave and whisk in all the other wet ingredients.

- Mix the wet into the dry until just combined.

- Fill muffin tin evenly and then top muffins using the crumble mix.

- Bake for 20 - 25 minutes or until a toothpick comes out clean.  Let sit 5 minutes then remove from pan to cool.

Crumble variations:

45 g butter, melted

75g sugar

60g flour

25g quick oats

1/2 tsp cinnamon