Sourdough Discard Blueberry Muffins

5 from 5 votes

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Prep Time: 20

Cook Time: 24

Servings: muffins

In a small bowl, combine the ingredients for the crumb topping:
2 Tablespoons melted butter, 1/2 cup sugar, 1/4 cup flour, and a pinch of salt.
Set aside.

Preheat the oven to 350°F. Prepare a 12 count muffin tin with muffin liners or spray with nonstick spray.
In a large bowl, combine the dry ingredients:
2 cups flour, 1 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
Set aside.
In a smaller bowl, combine the wet ingredients:
8 T melted butter, 2 eggs, 1/2 cup (120g) sourdough starter discard, 2 Tablespoons milk, 1/4 cup Greek yogurt, 1 tsp vanilla extract.
Pour the wet ingredients into the dry ingredients. Stir to combine. If the batter is too thick, add a bit more milk to thin it out. Fold the blueberries into the batter.
Scoop the muffin batter into the muffin pan, making 12 large muffins. Sprinkle the crumb topping generously over each muffin.
Bake 28-33 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool in the pan for 10 minutes before transferring to a wire cooling rack.