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Sourdough Discard Blueberry Muffins

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 21 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.
Keyword blueberries, muffins, Sourdough, Sourdough Discard