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Sourdough Blueberry Muffins with Crumb Topping

Amy Duska, Little Spoon Farm
  • 50 minutes
  • Serves 12

INGREDIENTS

250 gs

all purpose flour

200 gs

granulated sugar

2 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

salt

1 tbsp

corn starch

1 serving

lemon zest

150 gs

blueberries

113 gs

butter

2 larges

eggs

125 gs

sourdough starter discard

45 gs

cream

5 gs

vanilla extract

45 gs

butter

100 gs

granulated sugar

62 1/2 gs

all purpose flour