Sourdough Discard Blueberry Muffins with Crumb Topping

1. Preheat your oven to 350 F and spray your muffin tin with baking spray.
2. In a small bowl, combine the flour, baking soda, and salt and set aside.
3. In a large bowl, whisk together the sourdough starter, sugar, egg, melted butter and vanilla until completely combined.
4. Place the blueberries in a bowl and toss with 1 tbsp flour.
5. Add the flour mixture to the starter mixture and stir well to combine.
6. Carefully fold in the blueberries coated in flour until they are spread throughout the batter.
7. Evenly spoon the batter into the prepared muffin tray.
8. Using the bowl you’d had the flour in, combine your crumb ingredients (brown sugar, light brown sugar, all purpose flour, softened butter, cinnamon) until they form a sandy mixture.
9. Evenly sprinkle the crumble over the muffins, topping them generously. Wipe any excess off the pan itself.
10. Bake for 20 minutes, let cool, serve and enjoy!