Blueberry Muffins Crumb (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
Zest from half a lemon
02 -
1 tablespoon corn starch
03 -
½ teaspoon salt
04 -
2 teaspoons baking powder
05 -
½ teaspoon baking soda
06 -
1 cup (150 g) fresh or frozen blueberries
07 -
2 cups (240 g) all-purpose flour
08 -
1 cup (200 g) granulated sugar
→ Wet Ingredients
09 -
½ cup (125 g) sourdough starter discard
10 -
2 large eggs
11 -
8 tablespoons (113 g) butter, melted
12 -
1 teaspoon (5 g) vanilla extract
13 -
3 tablespoons (45 g) sour cream or plain Greek yogurt
→ Crumb Topping
14 -
½ cup (100 g) granulated sugar
15 -
3 tablespoons (45 g) melted butter
16 -
½ cup (60 g) all-purpose flour
# Instructions:
01 -
Use a fork to mash the flour, sugar, and butter together in a bowl. Once it forms a crumbly texture, leave it aside for later use.
02 -
Heat your oven to 350°F (176°C). Either line your muffin tin with paper liners or grease it generously so nothing sticks.
03 -
Stir the flour, sugar, baking powder, corn starch, lemon zest, salt, and baking soda well in a big bowl. Toss in the blueberries so they get lightly coated in the dry mix. This keeps them from sinking while baking!
04 -
In a medium-sized bowl, whisk the wet ingredients until smooth. Pour this into the mixture of dry ingredients and stir until combined. If it feels thick, add a little water or milk (about 1-2 tablespoons) until it loosens up.
05 -
Spoon the batter evenly into your 12 muffin cups. Generously scatter the crumb topping over each one, and lightly press so it stays in place.
06 -
Bake for 30-35 minutes. They're ready when a toothpick poked in the middle comes out clean. Let them cool for about 10 minutes in the tin before transferring to a cooling rack.
# Notes:
01 -
Muffins will stay fresh at room temperature for 2-3 days if loosely covered.
02 -
Wrap tightly in plastic and freeze them for up to 3 months if you need them to last longer.