Blueberry Muffins with Sourdough Discard
Delightful blueberry muffins enhanced with the unique tang of sourdough, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Provides structure
- 1 cup almond flour Adds moisture and nutty flavor
- 1 teaspoon baking soda Leavening agent
- 1 teaspoon cinnamon Warm spice contribution
- ¾ teaspoon salt Enhances flavor
Wet Ingredients
- ¾ cup sourdough starter, ripe or discard Adds moisture and tang
- ½ cup maple syrup or honey Natural sweetness
- ⅓ cup milk Adds moisture
- ¼ cup vegetable oil or melted butter Adds richness
- 1 large egg Binding agent
Add-ins
- 2 cups blueberries, fresh or frozen Burst of flavor
- Demerara sugar, for topping Optional, for added crunch
Instructions
Preparation
- Preheat your oven to the desired temperature.
- In a large mixing bowl, combine the all-purpose flour, almond flour, baking soda, cinnamon, and salt. Whisk until well blended.
- In another bowl, mix together the sourdough starter, maple syrup or honey, milk, vegetable oil or melted butter, and egg.
Baking
- Gradually add the wet mixture to the dry ingredients, folding gently to combine, leaving a few lumps.
- Fold in the blueberries until just incorporated.
- Line or grease the muffin tin and spoon in the batter, filling cups about three-quarters full.
- Sprinkle Demerara sugar on top for added texture, if desired.
- Bake for about 20 to 25 minutes until golden brown and a toothpick inserted comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.
Notes
Serve warm, great for breakfast or snacks. Store in an airtight container for up to a week or freeze for three months.