Sourdough Wild Blueberry Chocolate Chip Muffins
Servings: 12
Ingredients
For the Muffins:
- 1 1/2 cups All Purpose Flour
- 1/2 cup Granulated Cane Sugar
- 2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 3/4 cup Plain Yogurt or sour cream
- 1/2 cup Olive Oil or melted butter
- 1/2 cup Sourdough Discard
- 1 large Egg
- 1 tsp. Vanilla Extract
- 1 1/2 cups Frozen Wild Blueberries
- 1/2 cup Chopped Chocolate
For the Streusel Topping:
- 1/2 cup Granulated Cane Sugar
- 1/4 cup All Purpose Flour
- 2 tbsp. Melted Butter
Instructions
- Preheat oven to 425F. Line a 12-cup muffin tin.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
- Create a well in the center of the flour mixture, then add the olive oil, sourdough discard, yogurt, egg, and vanilla extract. Mix with a whisk just until combined. If your yogurt is on the thicker side, add a few tablespoons of buttermilk to loosen up the batter slightly - but not too much, this is a thicker batter!
- Add the frozen wild blueberries and chopped chocolate. Fold all together with a spatula.
- Divide the batter between the muffin liners.
- To make the streusel, combine all ingredients in a bowl and mix until crumb-like texture. Evenly distribute between the muffins.
- Bake for 8 minutes, then reduce oven heat to 350F (without opening the doors) to bake an additional 10-12 minutes, until slightly golden on top. To test if done, stick a toothpick in the center and see if it comes out clean.
- Let cool at least 10 minutes before enjoying!
