Makes: 12 muffins

Total time: ~40 minutes

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•••Ingredients •••

Cream Cheese Filling

• 6 oz (113 g) cream cheese, softened

• 1 egg yolk

• 3 Tbsp granulated sugar

• ½ tsp vanilla extract

Sourdough Discard Muffin Batter

• 1 ¼ cups (160 g) all-purpose flour (reduced from 1 ¾ cups)

• 2 Tbsp cornstarch

• 2 tsp baking powder

• ½ tsp salt

• ½ cup (120 g) active or inactive sourdough discard (100% hydration)

• ½ cup (120 ml) granulated sugar

• ¼ cup (60 ml) vegetable oil

• 4 Tbsp (57 g) unsalted butter, melted and slightly cooled

• 1 large egg + 1 large egg white

• 1 tsp vanilla extract

• ¼ cup (60 ml) buttermilk (reduced from ½ cup)

• 1 ½ cups (180 g) fresh or frozen blueberries (do not thaw if frozen)

Streusel Topping

• ¼ cup (50 g) light brown sugar, packed

• 2 Tbsp granulated sugar

• ½ tsp ground cinnamon

• ¼ cup (30 g) all-purpose flour

• 2 Tbsp (28 g) unsalted butter, melted

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Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

2. Make the cream cheese filling:

   In a small bowl, mix cream cheese, 3 Tbsp sugar, and vanilla until smooth. Set aside.

3. Make the streusel:

   In another small bowl, combine brown sugar, granulated sugar, cinnamon, and flour. Drizzle in melted butter and stir with a fork until crumbly. Set aside.

4. Mix the dry ingredients:

   In a large bowl, whisk together flour, cornstarch, baking powder, and salt.

5. Mix the wet ingredients:

   In a separate bowl, whisk together sugar, oil, melted butter, egg, egg white, vanilla, sourdough discard, and buttermilk until smooth.

6. Combine wet and dry:

   Pour wet mixture into dry ingredients. Gently fold together until just combined — the batter will be thick.

7. Add blueberries:

   Toss blueberries in 1 tsp flour (optional, prevents sinking) and fold them into the batter carefully.

8. Assemble muffins:

   • Fill each muffin cup halfway with batter.

   • Add 1 tsp of the cream cheese mixture to the center.

   • Cover with remaining batter (cups should be about ¾ full).

   • Sprinkle each with streusel topping.

9. Bake:

   Bake 22–25 minutes, until a toothpick inserted into the edge (not center of cream cheese) comes out clean.

10. Cool:

Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling