Serves 1
Directions
- 1Preheat oven to 350.
- 2Make crumble then let rest.
- 3Mix melted butter and sugars until smooth, then add rest of wet ingredients and set aside.
- 4Mix dry ingredients then add blueberries.
- 5Add wet ingredients to dry and mix well.
- 6If fermenting, let rest covered on counter for a few hours.
- 7Scoop into lined muffin tin and add crumble on top.
- 8Bake for 30-35 mins.
- 9Remove muffins from tin and let cool, now enjoy!
Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon corn starch
- 0.5 zest of half a lemon
- 1 cup blueberries
- 8 tablespoons butter (melted)
- 2 large eggs
- 0.5 cup sourdough starter (active or discard)
- 3 tablespoons sour cream (or plain Greek yogurt)
- 1 teaspoon vanilla extract
- 2 tablespoons butter melted for crumble
- 0.25 cup granulated sugar for crumble
- 0.25 cup all purpose flour for crumble
Equipment
bowlsspoonmuffin tin
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