Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup sourdough discard
  • 0.5 cup granulated sugar
  • 0.33 cup unsalted butter, melted
  • 1 large egg
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1.5 cups fresh blueberries
  • 0.25 cup all-purpose flour (for topping)
  • 0.25 cup brown sugar
  • 2 tbsp unsalted butter, cold and cubed
  • 0.25 tsp ground cinnamon

Instructions:

  1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the melted butter, sugar, egg, sourdough discard, sour cream, and vanilla until smooth.
  3. Sift in the flour, baking powder, baking soda, and salt. Fold with a spatula until just combined, avoiding over-mixing.
  4. Gently fold in the blueberries until evenly distributed.
  5. In a small bowl, pinch together the flour, brown sugar, cinnamon, and cold cubed butter until crumbly.
  6. Divide the batter evenly among the 12 muffin cups and press a pinch of the crumb topping onto each muffin.
  7. Bake for 18-22 minutes until tops are golden brown and a toothpick inserted in the center comes out clean.