These Blueberry Streusel Muffins are made with Sourdough Discard. They are melting in your mouth! Very moist and fruity inside. You can make them with any of your favorite fruits. Blueberry, Raspberry, Blackberry, Strawberry - fresh or frozen.
Here is what you need:
Streusel Topping:
80g sugar
30g flour
30g soft butter
30g chopped nuts (any of your favorites)
1/2 teaspoon cinnamon (optional)
pre-heat oven to 450°F
Batter:
300g all purpose white flour
4g baking soda (1/2 teaspoon)
3 g salt (1/2 teaspoon)
zest of 1 lemon
mix together
in another bowl mix:
110g unsalted butter, melted and cooled (1/2 cup)
150g sugar
2 eggs
200g sourdough discard or starter
60g plain yogurt
juice of 1 lemon
1 teaspoon vanilla extract
1-2 cups fresh or frozen berries
• combine with dry ingredients
• fill muffin cups
• top with streusel mix
• turn oven down to 425°F and bake 20-25 minutes
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