This recipe comes from the Little Spoon Farm blog.
Ingredients
Dry Ingredients
2 cups (240 g) all purpose flour
1/2 cup (100 g) granulated sugar (recipe calls for 1 cup)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon corn starch
zest of half a lemon
1 cups (150 g) blueberries fresh or frozen
Wet Ingredients
8 tablespoons (113 g) butter melted (I use vegetable oil)
2 large eggs
½ cup (125 g) sourdough starter discard
3 tablespoons (45 g) sour cream or plain Greek yogurt
1 teaspoon (5 g) vanilla extract
Crumb Topping
3 tablespoons (45 g) butter melted
½ cup (100 g) granulated sugar
½ cup (60 g) all purpose flour
Directions
- Crumb topping: Place the melted butter, flour and sugar in a bowl and use a fork to mix until it becomes a coarse crumble. Set aside.
- Preheat the oven to 350°F (176°C). Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.
- Dry ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork. Add the blueberries and toss the mixture to coat. Set aside.
- Wet ingredients: In a medium mixing bowl, whisk all the wet ingredients until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or milk to help thin it down.)
- Divide the batter evenly into 12 muffins and sprinkle the top with the crumble topping. Make sure to press the crumble, gently, on the top of the batter.
- Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the tin for 10 minutes before removing to cool on a cooling rack.
No comments:
Post a Comment