Blueberry Muffins with Crumb Topping (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups (240 g) all-purpose flour
02 -
1 cup (200 g) granulated sugar
03 -
2 teaspoons baking powder
04 -
½ teaspoon baking soda
05 -
½ teaspoon salt
06 -
1 tablespoon corn starch
07 -
Zest of half a lemon
08 -
1 cup (150 g) fresh or frozen blueberries
→ Wet Ingredients
09 -
8 tablespoons (113 g) melted butter
10 -
2 large eggs
11 -
½ cup (125 g) sourdough starter discard
12 -
3 tablespoons (45 g) sour cream or plain Greek yogurt
13 -
1 teaspoon (5 g) vanilla extract
→ Crumb Topping
14 -
3 tablespoons (45 g) melted butter
15 -
½ cup (100 g) granulated sugar
16 -
½ cup (60 g) all-purpose flour
# Instructions:
01 -
Mix the melted butter, flour, and sugar in a bowl using a fork until you get a perfect coarse crumble texture. Set this delicious topping aside for later.
02 -
Get your oven nice and hot at 350°F (176°C). Line your 12-count muffin tin with paper liners, or if you prefer, give it a generous coating of butter or oil to prevent any sticking.
03 -
In a spacious mixing bowl, combine your flour, sugar, baking soda, baking powder, corn starch, fragrant lemon zest, and salt. Gently toss in those beautiful blueberries to coat them with the flour mixture - this helps prevent them from sinking!
04 -
Grab a medium bowl and whisk together all your wet ingredients until they're smooth and well combined. Pour this mixture into your dry ingredients and stir just until everything comes together. If your batter feels a bit too thick, don't worry - add a splash of water or milk (1-2 tablespoons) to reach the perfect consistency.
05 -
Divide your batter evenly among the 12 muffin cups. Now for the best part - sprinkle that crumbly topping generously over each muffin, gently pressing it into the batter so it sticks while baking.
06 -
Slide these beauties into the oven for 30-35 minutes. You'll know they're done when a toothpick comes out clean from the center. Let them rest in the tin for 10 minutes before moving them to a cooling rack.
# Notes:
01 -
Store these muffins in a loose cover at room temperature for up to 3 days
02 -
For longer storage, wrap in plastic and freeze for up to 3 months