Makes 6 jumbo muffins

Muffin Batter

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2 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

¾ cup sugar

Zest of 1 lemon (optional but really good with blueberry)

½ cup melted butter (slightly cooled)

2 eggs

½ cup sourdough discard

½ cup milk, half-and-half, or heavy cream

1 tsp vanilla

1½ cups fresh blueberries

1 tbsp flour (for tossing blueberries)

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Streusel Topping

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⅓ cup brown sugar

⅓ cup flour

½ tsp cinnamon

Pinch of salt

3 tbsp cold butter, cubed

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Mix with fingers or fork until crumbly with pea-sized bits.

Instructions

1. Preheat oven to 425°F.

2. Toss blueberries with 1 tbsp flour.

3. In a bowl, whisk together:

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flour

baking powder

baking soda

salt

In another bowl, whisk:

sugar

lemon zest

melted butter

eggs

sourdough discard

milk/cream

vanilla

Fold dry ingredients into wet just until combined.

Gently fold in blueberries.

Fill jumbo muffin cups very full — almost to the top for that bakery rise.

Pile streusel generously over each muffin and lightly press it on.

Bake:

425°F for 7 minutes

then reduce to 350°F WITHOUT opening oven

bake another 20–25 minutes

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They’re done when the tops are deep golden and the center springs back lightly.

Tips for Big Bakery Tops

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Chill the batter 20–30 minutes before baking if you have time.

Start with the high heat — that’s what creates the dramatic rise.

Don’t overmix once flour is added.

If your blueberries are extra juicy, add another tablespoon of flour to the batter.

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Optional Add-Ins

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White chocolate chips

Coarse sugar on top

A lemon glaze after cooling

Tiny cream cheese filling in the center

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For an extra crunchy streusel, refrigerate the topping while you mix the batter.