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.

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.