Sourdough Muffins

Preheat the oven to 350 degrees F / 176 C. Line a 12 hole muffin tray with muffin liners.
In a small mixing bowl add the topping ingredients. Use a fork to combine to form a crumble. Set aside.
In a large mixing bowl mix together the flours, baking powder and soda, along with the sugar and salt. Whisk until well combined.
In a separate mixing bowl add the sourdough starter discard, 2 eggs, melted butter, lemon zest, vanilla extract and almond milk. Whisk until smooth.
Pour the wet ingredients into the dry ingredients, along with the fresh blueberries. Gently fold the mixture until combined. Do not over mix the batter.
Evenly divide the batter amongst 12 muffin liners.
Sprinkle the prepared topping mixture over each of the cupcakes.
Place the muffins into the oven and bake for 20 minutes or until an inserted skewer comes out clean.
Transfer to a cooling rack to cool completely before serving.