Description
A tender, tangy muffin recipe using sourdough discard, packed with fresh blueberries and topped with a crunchy cinnamon streusel.
Ingredients
Scale
- 1/2 cup all-purpose flour (streusel)
- 1/2 cup sugar (streusel)
- 1 tsp cinnamon (streusel)
- 4 tbsp melted butter (streusel)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sourdough discard
- 3/4 cup sugar
- 1 egg
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1.5 cups blueberries
Instructions
- Preheat oven to 400°F and line muffin tin.
- Mix streusel ingredients until crumbly and set aside.
- Whisk dry ingredients (flour, leavening, salt) in one bowl.
- Whisk wet ingredients (discard, sugar, egg, oil, vanilla) in another bowl.
- Fold wet into dry until just combined, then fold in blueberries.
- Fill muffin cups, top with streusel, and bake at 375°F for 20 minutes.
Notes
Reduces food waste by using sourdough discard, provides a tender crumb due to fermentation, and is packed with antioxidant-rich blueberries.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 285 kcal