1½cupblueberries- fresh or frozen thawed and drained
1/4cupoats- old fashioned
4tbspbutter- cold and diced
Preheat the oven to 375 F, and line muffin tins with cupcake liners.
In a large mixing bowl, on low speed with a hand or stand mixer, mix together sourdough starter, oil, water, vanilla extract, egg, and lemon juice. Muffins may be mixed by hand too.
Once mixed, slowly mix in the brown sugar, sea salt, flour, baking powder, baking soda, cinnamon, nutmeg, and ginger. Mix until combined, do not over mix.
Add in your blueberries, fold in until combined, being careful not to squish them. If squished, your batter will turn purple!
In a separate bowl, combine the Oat topping ingredients, for the butter, roughly dice this into small pieces before adding to the rest and then cut it into the other ingredients using two forks or a pastry cutter.
Fill prepared cupcake liners 3/4 full with batter, and put 1 Tbsp of the oat topping mixture on each filled muffin.
Bake in the oven for 20-25 minutes, or until the toothpick comes out mostly clean. (just a few crumbs)
Remove the muffins from the pan when slightly cooled. Finish cooling on a wire rack.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.