Sourdough Blueberry Muffins with Crumb Topping Recipe

Decreased baking powder by 1/4 tsp to adjust for high altitude baking. Decreased sugar and butter in the batter by 1/4 and added 3/4 cup apple sauce for moistness and to decrease calories. Used vegan sour cream. Substituted Kodiak baking mix for flour to add protein

These are so yummy and simple to make.

Double the lemon zest

Used 1 TBSP lemon juice instead of zest

Not a big fan of crumbles on top of anything, but these were really good. Moist and light! Will be my go-to blueberry muffin using SD discard from now on!

Very good, easy recipe to follow. I didn't have an issue with them being too dry like some of the other reviews. However, I did have a "steam bath," where i put a sheet pan at the bottom of the oven and put boiled water from my kettle in it. I used fresh blueberries and greek yogurt. I also made blueberry simple syrup and topped them with it

OK I initially made this recipe and I thought it was good but very dry and dense. and dense So here are some tips. I did substitute the butter for avocado oil, and then I also added an additional tablespoon of avocado oil. The sour cream I added, was heaping tablespoons, and then I use large, frozen organic, blueberries, that I folded at the end. The result was an outside crispy, crunchy inside, super moist muffin. That was a crowd-pleaser! I also sub bananas for the sugar, this also has really helped in thinning out the badder some. I have also in the past thinned out with a little water.

Really good, but super dry! Next time double the blueberries and maybe try applesauce rather than butter?