Sourdough starter discard blueberry lemon muffins

https://littlespoonfarm.com/sourdough-blueberry-muffins-recipe/#wprm-recipe-container-3034

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions Crumb topping: Place the melted butter, flour and sugar in a bowl and use a fork to mix until it becomes a coarse crumble.

Step 2

Set aside.

Step 3

Preheat the oven to 180°C

Step 4

Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.

Step 5

Dry ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork.

Step 6

Add the blueberries and toss the mixture to coat.

Step 7

Set aside.

Step 8

Wet ingredients: In a medium mixing bowl, whisk all the wet ingredients until smooth.

Step 9

Pour the wet ingredients into the dry ingredients and stir until just combined.

Step 10

Divide the batter evenly into 12 muffins and sprinkle the top with the crumble topping.

Step 11

Make sure to press the crumble, gently, on the top of the batter.

Step 12

Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 13

Let muffins cool in the tin for 10 minutes before removing to cool on a cooling rack.

Step 14

Notes The muffins are done when a toothpick inserted into the center comes out clean.

Step 15

Store the muffins loosely covered, at room temperature, for up to 3 days.

Step 16

Freeze the muffins wrapped in plastic wrap, inserted into a freezer-safe bag for up to 3 months.

Step 17

Nutrition Serving: 1muffin | Calories: 322kcal | Carbohydrates: 50g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 204mg | Potassium: 120mg | Fiber: 1g | Sugar: 26g | Vitamin A: 39110 Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg