Here is how to make these sourdough discard blueberry muffins with oat streusel topping. Step 1: Preheat oven. Preheat the oven to 425°F and line a standard 12-cup muffin tin with paper liners.

Spoon the mixture into the muffin tins and bake for 18-20 minutes, or until risen (check after 15 minutes). For the topping, beat the butter in a bowl until smooth and creamy. In another bowl ...

Place the pita on a parchment-lined or oiled baking pan and preheat the oven. Drizzle or brush the surface of the pita bread ...

Preheat the oven to 200 ̊C. To make the cinnamon streusel topping, lightly rub all the ingredients together until the mixture is sticky and crumbly. To make the muffins, sift the flour with the baking ...

They have a yummy crunchy cinnamon crumble topping on top. They will keep for a few days in the pantry, a week in the fridge, or months if frozen. Makes 12 medium muffins.