Easy Sourdough Discard Blueberry Muffins

• servings: 4 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

2 cups all-purpose flour

1/2 cup oats

1 cup white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon cornstarch

Zest from half a lemon (or an orange)

1 cup blueberries (fresh or frozen)

8 tablespoons melted butter

2 large eggs

1/2 cup leftover sourdough starter

3 tablespoons sour cream (or plain greek yogurt)

1 teaspoon vanilla essence

2 tablespoons lemon juice

For topping:

3 tablespoons melted butter

1/2 cup white sugar

1/2 cup all-purpose flour

2 tablespoon oats

Directions

1. In a small bowl, combine the melted butter, flour, and sugar.

Use a fork to mix the ingredients until they form a coarse, crumbly texture.

Once ready, set the crumb topping aside for later use.

2. Preheat your oven to 350°F (176°C). And grease your 12 muffin cups generously

3. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest, and salt using a fork.

Add the blueberries and gently toss them in the dry mixture to coat evenly.

This prevents them from sinking

4. In a separate medium mixing bowl, whisk together all the wet ingredients until smooth.

Pour this wet mixture into the bowl with the dry ingredients.

Stir gently until just combined—be careful not to overmix.

If it’s too thick add 1-2 tablespoons of water

5. Divide the batter evenly among the 12 muffin cups in your prepared tin.

Top each muffin with the crumb topping, gently pressing it into the surface of the batter to ensure it adheres during baking.

6. Place the muffin tin in the preheated oven and bake for 30-35 minutes.

Check for doneness by inserting a toothpick into the center of a muffin—it should come out clean when ready.

Once baked, allow the muffins to cool in the tin for 10 minutes before transferring them to a cooling rack to cool completely.

Enjoy your freshly baked blueberry crumb muffins!