Sourdough Blueberry Muffins with Crumb Topping

2 cups all-purpose flour

1 cup sugar

2 tsps baking powder

1/2 tsp baking soda

1/2 tsp salt

1 Tbsp corn starch

zest of half a lemon

1 cup blueberries fresh or frozen

8 Tbsps butter melted

2 large eggs

1/2 cup sourdough starter discard

3 Tbsps sour cream

1 tsp vanilla extract

CRUMB TOPPING

3 Tbsps butter melted

1/2 sugar

1/2 flour

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.  Set aside.

Preheat oven to 350.  Line a 12-count muffin tin with paper liners.

In a large mixing bowl combine the dry ingredients and lemon zest with a fork.  Add the blueberries and toss to coat.  Set aside.

In a medium 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 Tbsps water or milk to help thin it down.

Divide the batter evenly into liners and sprinkle the top with the crumble topping.  Make sure to press the crumble, gently, on the tp 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.

I froze these served them a week later - they were still delicious, but they were a huge hit right our of the oven warm.

I also doubled this and it worked out great!