Sourdough Blueberry Muffins

Ingredients

• 1 cup fresh blueberries
• 2 teaspoons all-purpose flour
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 1 cup sourdough starter, at room temperature
• 0.25 cup white sugar
• 1 egg
• 0.25 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 0.5 cup white sugar
• 1/3 cup all-purpose flour
• 0.25 cup unsalted butter
• 1.5 teaspoons ground cinnamon

Steps

1. Preheat the oven to 375 degrees F (190 degrees C). Line 10 muffin cups with paper liners.
2. Combine blueberries and 2 teaspoons flour; toss to coat and set aside.
3. 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. Add flour mixture to sourdough mixture, stirring until well combined (batter will be thick). Fold blueberries into batter.
5. Divide batter among the prepared muffin cups.
6. 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. 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.