Blueberry Muffins Topping (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 tablespoon cornstarch
02 - 2 teaspoons baking powder
03 - 2 cups (240 g) plain flour
04 - 1 cup (200 g) white sugar
05 - Zest from ½ a lemon
06 - ½ teaspoon baking soda
07 - ½ teaspoon salt
08 - 1 cup (150 g) blueberries, fresh or frozen

→ Wet Ingredients

09 - 8 tablespoons (113 g) butter, melted
10 - ½ cup (125 g) sourdough discard
11 - 1 teaspoon (5 g) vanilla essence
12 - 2 large eggs
13 - 3 tablespoons (45 g) sour cream or Greek yogurt

→ Crumb Topping

14 - 3 tablespoons (45 g) butter, melted
15 - ½ cup (60 g) plain flour
16 - ½ cup (100 g) white sugar

# Instructions:

01 - Combine sugar, flour, and melted butter in a bowl. Stir with a fork until it turns crumbly. Pop this aside for now.
02 - Heat your oven to 350°F (176°C). Either line 12 muffin cups with paper liners or grease them well with oil or butter.
03 - Stir the flour, sugar, salt, baking powder, soda, cornstarch, and lemon zest in a big bowl. Toss in your blueberries so they’re lightly dusted with flour—this keeps them from dropping to the bottom.
04 - Whisk all the wet stuff in a medium bowl until combined and smooth. Add this to the dry mixture and gently mix until just blended—don't overwork it! If it feels too thick, add a splash of milk or water to smooth it out.
05 - Scoop the batter evenly into your muffin tin. Sprinkle the crumb topping generously over each one and gently press it into the tops so it stays put.
06 - Pop them in the oven for 30-35 minutes. Check if they’re done by poking the middle with a toothpick—it should come out clean. Let them cool in the pan for 10 minutes, then transfer to a rack to finish cooling.

# Notes:

01 - Keep these muffins loosely covered at room temperature for up to 3 days.
02 - Freeze them wrapped up tightly in plastic for up to 3 months.