The Fantabulous Chronicles

Fruit typically does not last long in our house, that being said we may have gone overboard on our last monthly trip to Costco! With watermelon, two varieties of grapes, strawberries, raspberries, cantaloupe, and blueberries, one fruit was bound to be forgotten in all the hubbub of July. If you thought the fruit was Blueberries, you would be correct!

I normally love fruity desserts and luckily for me blueberries pair quite nicely with the Thing that is still growing on my counter. So i decided to bring back another of my childhood favorite treats. Blueberry Muffins!

I grew up making the blueberry muffins from a box, you know the ones with the tiny can of blueberries that really look more like frog eyes and with a taste so artificially sweet, tasting a real blueberry is a mind blowing experience? That was my idea of a good muffin….that was until College when I discovered a lovely little bakery just down the road from my dorm! I can still remember the taste of the delicious, fresh baked muffins and the joy I would find when I was able to enjoy one with a lovely cup of coffee!

Needless to say with the threat of moldy blueberries morphing in the fridge, I decided muffins needed to be made, and why not make it sourdough just because I have it now so might as well use it!

Side note* I did not add the crumble topping this time, but these muffins are delicious either way! Also you can add chocolate chips instead of blueberries for a little added morning treat!

Sourdough Blueberry Muffins

Ingredients:
2 cups Flour
1 cup Sugar
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 Tbl. Cornstarch
Lemon Zest (about 1/2 a lemon or to taste)
1 cup Blueberries (fresh or frozen)
1 stick of Melted Butter
2 Eggs
1/2 Cup Sourdough Discard
3 Tbl. Sour Cream or Greek Yogurt
1 tsp. Vanilla
1-2 Tbl. Milk or Water
Crumb Topping (optional)
3 Tbl. Melted Butter
1/2 cup Sugar
1/2 cup Flour

Directions:

1. Crumb topping: Place the melted butter, flour and sugar in a bowl and use a fork to mix until it becomes a coarse crumble then set aside.
2. Preheat the oven to 350° and Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.
3.  In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork. Then add the blueberries and toss the mixture to coat. 
4.  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.)
5. Divide the batter evenly into 12 muffins and sprinkle the top with the crumble topping. Press the crumble, gently, on the top of the batter to help make it stick.
6. Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Let muffins cool in the tin for 10 minutes before removing to cool on a cooling rack.
8. Enjoy right away or store in an airtight container or freeze for up to 3 months!