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Blueberry muffin recipe with crumb topping how to#
Blueberry muffin recipe with crumb topping full#
Blueberry muffin recipe with crumb topping plus#

In a large bowl, whisk together the sourdough starter with the sugar, egg, melted butter and vanilla.

In a small bowl, combine the flour, baking soda, and salt.

Preheat your oven to 350 F and liberally grease a muffin pan with either baking spray or with using the butter and flour method.

Blueberry muffin recipe with crumb topping how to#

And always, always supervise! Read more about how to have your children help you in the kitchen. *Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level.

Blueberry muffin recipe with crumb topping plus#

Kids aged 7-10+ can help you do everything above, plus help you spray the muffin pan and test to see if the muffins are finished baking.

Kids aged 4-6 can do everything above, plus help you toss the blueberries in the flour mixture, mix the batter, and sprinkle the sugar coating on the muffins.

Kids aged 1-3 can help you measure and mix the ingredients together.

This recipe is perfect for beginner sourdough bakers because it is so easy! And it is a great recipe for kids to experiment and become more comfortable with new flavors – which means they are more likely to eat it!

This sourdough muffin recipe is great because it helps them to practice their whisking and stirring. Getting your kids in the kitchen is an amazing way to help them be more interested in trying new foods and confident in their own abilities. Kids in the kitchen: How your kids can help you cook Use a knife to run along the edges of each muffin and carefully pull them out of the pan. Allow to rest for 5-10 min in the pan before removing to a wire rack to cool the rest of the way.Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.Evenly sprinkle the sugar coating over the muffin, being really careful to not get any of the coating on the muffin pan itself.In a separate medium bowl, mix together the ingredients for the sugar coating, using a fork or your fingers to really mix the butter in.You will barely have enough batter to fill all 12 muffins about ¾ full. Evenly spoon the batter into the prepared muffin tin.Carefully fold in the blueberries coated in flour, as well as any excess flour that is in the bowl the blueberries were in.You are going to have to stir, stir, stir to incorporate the sourdough mixture well. Using a spatula or wooden spoon, add the flour mixture to the starter mixture and mix to combine.This will help them not all sink to the bottom of the muffins. Place the blueberries in a bowl with a few spoonfuls of the flour mixture and toss to coat.Really whisk it and make sure the starter is well mixed in, or you will get streaks in your muffins. In a large bowl, whisk together the sourdough starter with the other wet ingredients.In a small bowl, combine the dry ingredients.Preheat your oven and liberally grease a muffin pan with either baking spray or with using the butter and flour method.This is just a general overview of how to make these muffins so you know the method before you start baking.

Blueberry muffin recipe with crumb topping full#

For the full recipe and directions, please scroll down to the recipe card below.