Sourdough Blueberry Streusel Muffins

Preheat the oven to 400F. Line or grease a 12-cup muffin tin; set aside.

Start by preparing the streusel. Mix together the flour, sugars, and cinnamon in a medium bowl. Then add the butter, and use your hands to mix until a crumbly mixture forms. Set aside.

Make the blueberry muffin batter. In medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.

In a separate large mixing bowl, whisk together the melted butter and sugar until smooth. Then add in the eggs, buttermilk, sourdough discard, greek yogurt, and vanilla extract. Whisk until well combined and smooth.

Toss the blueberries in the dry ingredient mixture before adding them to the wet ingredients. Then, fold the dry ingredients into the wet until just combined, being careful not to over-mix.

Divide the batter evenly among the muffin wells, filling each about 2/3 of the way. Then sprinkle the tops with the prepared streusel.

Bake at 400F for 18-22 minutes or until golden brown and a toothpick inserted into the middle comes out clean or with moist crumbs.

Allow the muffin to cool in the pan for 5-10 minutes before transferring to a wire rack to continue to cool.

Serve warm with butter and flaky sea salt, if desired.

Enjoy!