Sourdough Discard Blueberry Muffins
These blueberry muffins are absolutely delicious. You wouldn’t believe how easy they are to make. They are made with fresh blueberries. With a compliment of a tangy sourdough starter they make the perfect breakfast or dessert. They are light and fluffy with a slight cake like texture allowing you to eat two or three of them at a time. They are best eaten when they are fresh out of the oven soaked in melted butter.
Instructions
Step One:
Combine all the wet ingredients together.
Then, add the dry ingredients.
Step Two:
Fold in the blueberries.
Fill lined baking cups 3/4 full.
Bake at 350° F for 20 minutes.
Sourdough Discard Blueberry Muffins
Equipment
- Muffin Tin
Ingredients
- 1/2 Cup Butter Melted
- 1 Cup Coconut sugar
- 2 eggs
- 2 tsp vanilla
- 1/2 Cup sourdough discard
- 1/2 Cup plain yogurt
- 1/2 Cup milk
- 2 Cup white flour unbleached
- 2 tsp Baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 Cups Blueberries (if using frozen, defrost before using)
Instructions
- Combine the wet ingredients in the order given into a large bowl (except the blueberries).
- In a small bowl combine all the dry ingredients together (except the blueberries). Fold the dry ingredients into the wet ingredients until well combined.
- Lastly, fold in the blueberries.
- In a lined muffin tin, fill the muffin cups 3/4 full.
- Bake at 350° F for 20 minutes.
Video
Notes
Best eaten fresh out of the oven.
Store on the counter for 4 days or in the refrigerator for up to a week.
You can use either discard or activated starter in this recipe.
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