Sourdough Blueberry Muffins

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Ingredients:

For the Muffins

• 1 cup fresh blueberries

• 1 cup all-purpose flour, more as needed

• 1 teaspoon baking soda

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

• 1 cup sourdough starter, room temperature

• ¼ cup white sugar

• 1 large egg

• ¼ cup unsalted butter, melted and cooled

• 1 teaspoon vanilla extract

For the Topping (optional)

• ½ cup white sugar

• ⅓ cup all-purpose flour

• ¼ cup unsalted butter

• 1 ½ teaspoons ground cinnamon

Directions:

1. Preheat the oven to 375 degrees F (190 degrees C). Line 10 muffin cups with paper liners.

2. For the muffins, combine blueberries and 2 teaspoons flour. Toss to coat and set aside.

3. Combine 1 cup flour, baking soda, cinnamon, and salt in a bowl. Set aside. Whisk sourdough starter, sugar, egg, butter, and vanilla extract together in another 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. Spoon batter evenly into the prepared muffin cups.

6. For the topping, combine sugar, flour, butter, and cinnamon in a bowl and mix with a fork until crumbly. Sprinkle topping over muffins.

7. Bake in the preheated oven until tops spring back when lightly pressed, and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.