Name: Sourdough Blueberry Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Fresh blueberries - 1 cup; All-purpose flour - 2 teaspoons; All-purpose flour - 1 cup; Baking soda - 1 teaspoon; Ground cinnamon - ½ teaspoon; Salt - ¼ teaspoon; Sourdough starter, at room temperature - 1 cup; White sugar - ¼ cup; Egg - 1; Unsalted butter, melted and cooled - ¼ cup; Vanilla extract - 1 teaspoon; White sugar - ½ cup; All-purpose flour - ⅓ cup; Unsalted butter - ¼ cup; Ground cinnamon - 1 ½ teaspoons

Ingredients for - Sourdough Blueberry Muffins

1. Fresh blueberries 1 cup

2. All-purpose flour 2 teaspoons

3. All-purpose flour 1 cup

4. Baking soda 1 teaspoon

5. Ground cinnamon ½ teaspoon

6. Salt ¼ teaspoon

7. Sourdough starter, at room temperature 1 cup

8. White sugar ¼ cup

9. Egg 1

10. Unsalted butter, melted and cooled ¼ cup

11. Vanilla extract 1 teaspoon

12. White sugar ½ cup

13. All-purpose flour ⅓ cup

14. Unsalted butter ¼ cup

15. Ground cinnamon 1 ½ teaspoons

How to cook deliciously - Sourdough Blueberry Muffins

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Line 10 muffin cups with paper liners.

2 . Stage

Combine blueberries and 2 teaspoons flour and toss to coat.

3 . Stage

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.

4 . Stage

Spoon batter evenly into the prepared muffin cups.

5 . Stage

Combine sugar, flour, butter, and cinnamon for the topping in a bowl and mix with a fork until crumbly. Sprinkle topping over the muffins.

6 . Stage

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.