Скачать или смотреть Easy Bakery Style Sourdough Discard Blueberry Muffins With Streusel Topping

Soft, easy, bakery style muffins made with sourdough discard, kefir, and blueberries. Topped with a crunchy streusel for the perfect finish.
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Ingredients
250 g all purpose flour
½ tsp sea salt
2 tsp baking powder
250 g blueberries
110 g melted butter
100 g sugar
2 eggs room temp
120 g kefir or buttermilk
120 g sourdough starter discard or active
60 g Greek yogurt
1 tsp vanilla extract

Streusel Topping
60 g flour
75 g sugar
45 g soft butter
1 tsp vanilla extract
Instructions
Preheat oven to 190°C (375°F). Line a muffin tin with paper liners.

In a large bowl, whisk together the flour, salt, and baking powder. Add the blueberries and gently toss to coat them in the flour.
In a separate bowl, whisk melted butter and sugar until smooth. Add eggs, kefir, sourdough starter, greek yogurt, and vanilla. Whisk until combined.

Fold the dry ingredients into the wet mixture with a spatula. Don’t overmix.
In a small bowl, combine streusel ingredients and mix with your fingers until crumbly.
Fill muffin liners ¾ of the way. Sprinkle with streusel topping.
Bake for 22–25 minutes or until the tops are golden and a toothpick comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.