Potato Flake Sourdough Blueberry Muffins with a Crumb Topping
These potato flake sourdough blueberry muffins with a crumb topping are so moist and sweet with the perfect bite of tartness in each burst of blueberry. Add the crunchy crumb topping and you've got what muffin dreams are made of!
Ingredients
Bulk ferment:
- 1 3/4 cups all purpose
- 1 cup raw organic sugar
- ½ cup melted coconut oil or butter make sure it is not hot
- ½ cup potato flake discard
- 1 egg
- 1/4 cups plain yogurt
After Bulk ferment:
- 1 teaspoon baking soda plus 1 teaspoon of baking powder if not long fermenting
- ½ teaspoon salt
- 1 teaspoon of vanilla
Add ins:
- 1 ½ cups blueberries fresh or frozen
- Coat with flour 1–2 tablespoon flour
Crumb Topping:
- 1 cup all-purpose flour
- 2/3 cup raw sugar sugar
- 1 stick salted butter-melted
- 1 teaspoon cinnamon
Instructions
- Whisk together eggs and sugar until combined. Whisk in yogurt, oil, and starter.
- Add flour and mix everything together with a rubber spatula. Cover and let it sit at room temp for 8 hours to ferment.
- After fermentation, Preheat oven to 400F degrees and line standard muffin pan with parchment paper liners and set aside.
- Make the crumb topping in a small bowl. Mix together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
- Add baking soda, salt and vanilla to the fermented batter. Mix well until fully incorporated. In a small bowl sprinkle 1 cup blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with a thin layer of flour and then fold them really gently in the batter.
- Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with the crumb topping.
- Place them in the oven and reduce the heat to 375 degrees , bake for about 18-20 minutes or until the toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.