Yield: 12 muffins
Ingredients
For Muffins
- 2 1/2 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup honey
- 1/3 cup olive oil
- 1 egg
- 1/2 cup sourdough starter/discard*
- 1 cup blueberries
- 1 tsp vanilla
For Crumb Topping
- 1/2 cup flour
- 1/2 cup sugar
- 5 tbsp olive oil or melted butter
Instructions
If making the quick version:
Preheat oven to 400 degrees F.
In a large mixing bowl add the flour, salt, baking soda, and baking powder. Mix well.
In a separate bowl mix the wet ingredients together.
Fold the blueberries into the flour mixture.
Add the wet to the dry ingredients and mix just until combined. Do not overmix.
Scoop evenly into a 12 cup muffin tin.
Make the crumb topping by mixing the flour, sugar, and olive oil or melted butter until crumbly.
Scoop the crumb topping over the muffin batter.
Bake for 15 minutes.
Allow to cool for a few minutes and then move to a cooling rack to cool completely.
If doing the long fermented version:
The night before add the flour, honey, oil, and starter to a large bowl. Mix, cover, and allow to ferment overnight*
The next day add the remaining ingredients and follow above instructions for making crumb topping and baking.
Notes
You may use either active sourdough starter or sourdough discard for this recipe*
*You can also mix the flour, oil, honey, and starter and store covered in the fridge for up to a week before proceeding with the recipe*
Storage tips: These muffins will store well at room temperature for 3-5 days. You can also allow them to cool completely and store in a freezer bag or freezer safe container in the freezer for up to 6 months. You can choose this method and reheat the muffins as needed to preserve their freshness.
