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Blueberry Muffins with Sourdough Discard
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
165 minutes
Sourdough discard adds rich flavor and texture to these delightful lemon blueberry muffins, perfect for breakfast.
Ingredients:
  • 0.5 cup whole wheat flour
  • 0.5 cup sourdough starter discard
  • 0.5 cup plain yogurt
  • 0.5 cup 2% milk
  • 2 teaspoons baking powder
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon ground cinnamon
  • 0.5 cup canola oil
  • 2 large eggs
  • 0.5 teaspoon lemon zest
  • 1.5 cups fresh blueberries
Instructions:
  • Combine flour, discard, yogurt, milk, baking powder, and baking soda in a large bowl until well mixed. Allow to rest at room temperature for 2 to 3 hours.
  • Preheat your oven to 375°F (190°C) and generously grease 2 jumbo 6-cup muffin tins.
  • Combine the flour, cinnamon, and salt in a medium bowl.
  • Combine oil, sugar, eggs, vanilla extract, and lemon zest with the starter sponge. Gently blend in dry ingredients until just combined. Fold in blueberries and fill muffin tins with batter.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Then transfer to a wire rack to cool.

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