Ingredients
10
10 servings
- •1 cup fresh blueberries
- •2 teaspoons all-purpose flour
- •1 cup all-purpose flour
- •1 teaspoon baking soda
- •½ teaspoon ground cinnamon
- •¼ teaspoon salt
- •1 cup sourdough starter, at room temperature
- •¼ cup white sugar
- •1 egg
- •¼ cup unsalted butter, melted and cooled
- •1 teaspoon vanilla extract
- •½ cup white sugar
- •⅓ cup all-purpose flour
- •¼ cup unsalted butter
- •1 ½ teaspoons ground cinnamon
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line 10 muffin cups with paper liners.
- Combine blueberries and 2 teaspoons flour and toss to coat.
- Combine 1 cup flour, baking soda, cinnamon, and salt in a bowl. Whisk sourdough starter, sugar, egg, melted butter, and vanilla extract together in a second bowl. Whisk briskly until no streaks appear. Mix flour mixture with sourdough mixture, and stir well. The batter will be quite thick. Fold blueberries into the batter.
- Spoon batter evenly into the prepared muffin cups.
- Combine sugar, flour, butter, and cinnamon for the topping in a bowl and mix with a fork until crumbly. Sprinkle topping over the muffins.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 20 to 22 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
Nutritional Facts
Per 10 servings
- Calories: 256
- Carbohydrate: 38g
- Fat: 10g
- Fiber: 2g
- Protein: 4g
- Sugar: 17g
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