Easy Bakery Style Sourdough Discard Blueberry Muffins With Streusel Topping

Soft, easy, bakery style muffins made with sourdough discard, kefir, and blueberries. Topped with a crunchy streusel for the perfect finish. 📌 Full Recipe on the Blog: https://yourkitchenlab.com/sourdough-blueberry-muffins-with-streusel-topping/ ~Click here to subscribe!~ https://www.youtube.com/@YourKitchenLab101?sub_confirmation=1 Ingredients 250 g all purpose flour ½ tsp sea salt 2 tsp baking powder 250 g blueberries 110 g melted butter 100 g sugar 2 eggs room temp 120 g kefir or buttermilk 120 g sourdough starter discard or active 60 g Greek yogurt 1 tsp vanilla extract Streusel Topping 60 g flour 75 g sugar 45 g soft butter 1 tsp vanilla extract Instructions Preheat oven to 190°C (375°F). Line a muffin tin with paper liners. In a large bowl, whisk together the flour, salt, and baking powder. Add the blueberries and gently toss to coat them in the flour. In a separate bowl, whisk melted butter and sugar until smooth. Add eggs, kefir, sourdough starter, greek yogurt, and vanilla. Whisk until combined. Fold the dry ingredients into the wet mixture with a spatula. Don’t overmix. In a small bowl, combine streusel ingredients and mix with your fingers until crumbly. Fill muffin liners ¾ of the way. Sprinkle with streusel topping. Bake for 22–25 minutes or until the tops are golden and a toothpick comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.