Sourdough Discard Blueberry Muffins with Crumb Coating

This sourdough blueberry muffin recipe is out of this world! These bakery style blueberry muffins are tender and moist with a thick crumb topping that is crunchy and delicious. They never last long at my house! I hope that you enjoy!

Ingredients:

Wet ingredients:

• 8 tbsp melted grass fed butter
• 2 large eggs
• ½ cup sourdough discard
• 4 tbsp sour cream
• 3 tbsp avocado oil
• 1 tsp vanilla extract 

Dry Ingredients:

• 2 cups all purpose flour
• 1 cup raw sugar
• 2 tsp baking powder 
• ½ tsp baking soda
• ½ tsp sea salt
• 1 tbsp corn starch
• zest from ½ lemon (or add 2 tbsp lemon juice to wet ingredients)
• 1 cup fresh blueberries 

Crumb Topping Ingredients:

• 3 tbsp melted butter
• ½ cup granulated sugar
• ½ cup all purpose flour

Directions:

Preheat oven to 350°F and line a 12 count muffin tin. Mix all of the ingredients together for the crumb coating in a small bowl. Set aside. Mix all of the dry ingredients together in a large bowl. Mix all of the wet ingredients together in a medium sized bowl. Add the wet ingredients to the dry and mix until well combined. Batter will be thick. Add your batter to the muffin tin and cover with crumb topping. Press your crumb topping gently into batter. Bake for 30 to 35 minutes or until you get a clean toothpick.