# Ingredient List:
→ Muffins
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 teaspoon baking soda
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon salt
06 - Zest of 1 large lemon
07 - 1 cup sourdough discard, unfed
08 - 1/2 cup whole milk, room temperature
09 - 1/3 cup vegetable oil or melted butter
10 - 2 large eggs, room temperature
11 - 1 teaspoon pure vanilla extract
12 - 1 cup fresh or frozen blueberries
→ Streusel Topping
13 - 1/3 cup all-purpose flour
14 - 1/4 cup granulated sugar
15 - 1/4 cup cold unsalted butter, diced
16 - 1/2 teaspoon ground cinnamon
17 - Pinch of salt
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, and lemon zest. Set aside.
03 - In a large bowl, whisk together sourdough discard, milk, oil or melted butter, eggs, and vanilla until smooth.
04 - Add dry ingredient mixture to wet ingredients and stir gently until just combined. Do not overmix.
05 - Carefully fold blueberries into batter using a rubber spatula, preserving berry integrity.
06 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
07 - In a small bowl, combine flour, sugar, cinnamon, and salt. Cut in cold butter using a fork or fingertips until mixture resembles coarse crumbs.
08 - Sprinkle streusel mixture evenly over each muffin cup.
09 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center emerges clean and tops are golden brown.
10 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack for complete cooling.
