Sourdough Blueberry Muffins

🧂 Ingredients

• 200 grams sugar

  (1 cup)
• zest of 1 lemon
• 240 grams all purpose flour

  (2 cups)
• 1 Tablespoon cornstarch
• 1 Tablespoon baking powder
• ½ teaspoon fine sea salt
• 113 grams unsalted butter, melted and cooled

  (½ cup or 8 Tablespoons)
• 113 grams sourdough discard, at room temperature

  (½ cup)
• 2 large eggs, at room temperature
• 180 grams sour cream, at room temperature

  (¾ cup)
• 1 Tablespoon vanilla
• 1 Tablespoon lemon juice
• 1½ cups blueberries

  (fresh or frozen)
• 56 grams all purpose flour

  (½ cup less 2 teaspoons)
• 36 grams confectioner’s sugar

  (⅓ cup)
• ⅛ teaspoon fine sea salt
• zest of 1 lemon
• ½ teaspoon lemon juice
• 26 grams unsalted butter, melted

  (2 Tablespoons)

Instructions

• 1 Muffin batter. In a large mixing bowl, using your fingertips, press the lemon
  zest into the sugar. Whisk in the flour, baking powder, salt, and cornstarch.
• 2 In a medium mixing bowl, whisk together (use the whisk from the dry ingredients)
  the sourdough discard, sour cream, eggs, melted butter, vanilla and lemon juice.
• 3 With a rubber spatula or spoon, mix the wet ingredients into the dry
  ingredients, just until there is barely any flour still visible. Do not overmix.
• 4 Cover and refrigerate at least a couple of hours or overnight.
• 5 Crumbs. Combine all ingredients and mix with a fork, just until crumbs are
  formed. Refrigerate until ready to use.
• 6 Preheat oven to 400° F.
• 7 Line 12 muffin tins with papers or grease the tins with butter or non-stick
  cooking spray. Spread approximately 1 Tablespoon of the cold muffin batter on
  the bottoms of each paper or muffin tin. Mix the blueberries into the rest of
  the batter, being careful not to overmix. Fill the muffin tins with equal
  amounts of the cold batter. Sprinkle the tops with the crumbs.
• 8 Bake for 23-27 minutes, just until a toothpick inserted in the middle comes out
  clean.
• 9 Cool in pan on a wire rack.

Nutrition Info