Plated: A Sourdough Starter for Scrumptious Sustenance
Ingredients
DRY INGREDIENTS
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon salt
- 1 tablespoon corn starch
- zest of half a lemon
- 1 cup blueberries
WET INGREDIENTS
- 8 tablespoons butter melted
- 2 large eggs
- 1/2 cup sourdough starter discard
- 3 tablespoons sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
CRUMBLE TOPPING
- 3 tablespoons butter melted
- 1/2 cup granulated sugar
Directions
Crumb topping: Place the melted butter, flour, and sugar in a bowl and use a fork to mix until you have coarse crumble. Set aside.
Preheat your oven to 350 degrees. Line a 12-count muffin tin with paper liners or grease generously to prevent sticking.
Dry ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest, and salt with a fork. Fold in blueberries. Set aside.
Wet ingredients: 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. (Add 1 to 2 tablespoons of water or milk if needed)
Divide the batter evenly into 12 muffins and top with the crumble topping gently pressing the crumble.
Bake for 30 to 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.
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