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Blue Goose Sourdough Streusel Muffins

A seasonal muffin with blueberries, gooseberries and a crispy crumb topping.
Print Recipe
Course Breakfast
Cuisine American
Servings 24
Calories 227 kcal

Equipment

  • Silicone Muffin Pan

Ingredients
  

WET:

  • 1/2 Cup melted butter
  • 1/2 Cups milk
  • 2 Tbs Honey Vanilla Yogurt
  • 3 Large eggs
  • 1 Cup sourdough discard or starter 200g
  • 1/2 Cup Coconut Sugar
  • 1/2 Cup Cane Sugar
  • 1/4 Cup Maple Syrup
  • 1 Tsp vanilla extract

DRY:

  • 1 Tsp salt
  • 2 Cups flour
  • - 80g Soft White
  • - 80g Spelt
  • - 80g AP
  • 2 Scoops Kion Vanila Protein
  • 1/2 Tsp baking powder
  • 1/2 Tsp baking soda

BERRIES

  • 1/2 Tsp ground cinnamon
  • 1 Cup Frozen Gooseberries
  • 1/2 Cup Frozen Blueberries

STREUSEL:

  • 1/2 Cup all purpose flour
  • 1/4 Cup brown sugar
  • 1/2 Tsp ground cinnamon
  • 3 Tbsp butter cut into small pieces

Instructions
 

  • Preheat your oven to 325 degrees
  • Mix your butter, sugar, eggs, milk, sourdough discard and vanilla extract in a large mixing bowl.
  • Add the dry ingredients to wet ingredients and stir until just combined.
  • Fold in Berries and Cinnamon.
  • Grease your muffin tin, or add muffin liners to the muffin pan.
  • Divide the muffin batter into muffin pan
  • In a small bowl, mix Streusel by hand until the butter has broken down. You want it to be crumbly. Add about a tbsp to the top of each muffin.
  • Bake for 15-20 minutes. Check with toothpick. The top should be slightly brown.
  • Cool on a wire rack before eating. Store in an airtight container or freeze the extras if you can resist them.
Keyword Muffin, Sourdough