Sourdough Blueberry Muffins

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 375 degrees F (190 degrees C). Line 10 muffin cups with paper liners.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine blueberries and 2 teaspoons flour; toss to coat and set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine 1 cup flour, baking soda, ½ teaspoon cinnamon, and salt in a bowl; set aside. Whisk sourdough starter, ¼ cup sugar, ¼ cup butter, egg, and vanilla extract together in a separate bowl until no streaks appear.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Add flour mixture to sourdough mixture, stirring until well combined (batter will be thick). Fold blueberries into batter.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Divide batter among the prepared muffin cups.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Combine ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1 ½ teaspoons cinnamon in a bowl with a fork until crumbly; sprinkle over muffins.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into centers comes out clean, 20 to 22 minutes. Cool in the tin for 10 minutes; transfer muffins to a wire rack to cool completely.'}

📊 Nutrition Facts

Per serving (10 servings total)