Blueberry Muffins with Sourdough Discard
Delightful and moist blueberry muffins made with sourdough discard that are perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Provides structure
- 1 cup almond flour Adds moisture and tenderness
- 1 teaspoon baking soda Helps muffins rise
- 1 teaspoon cinnamon For warmth and flavor
- ¾ teaspoon salt Enhances overall taste
Wet Ingredients
- ¾ cup sourdough starter, ripe or discard Provides moisture and a slight tang
- ½ cup maple syrup or honey Adds sweetness and moisture
- ⅓ cup milk Contributes moisture and richness
- ¼ cup vegetable oil or melted butter Adds fat for tenderness
- 1 large egg Binds ingredients and adds moisture
Mix-Ins
- 2 cups blueberries, fresh or frozen Brings bursts of sweetness
- Demerara sugar for topping Optional, for a bit of crunch
Instructions
Preparation
- Preheat your oven to 350°F. Line your muffin tin with liners if desired.
- In a mixing bowl, combine the all-purpose and almond flours with the baking soda, cinnamon, and salt. Whisk until well mixed.
- In another bowl, combine the sourdough starter, maple syrup or honey, milk, vegetable oil or melted butter, and the egg. Whisk until smooth.
Mixing
- Gradually add the dry mixture to the wet ingredients, stirring gently with a rubber spatula until combined.
- Fold in the blueberries carefully.
Baking
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle Demerara sugar on top if using.
- Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool in the tin for 5 minutes before transferring to a wire rack.
Notes
For best results: ensure your sourdough starter is active, don’t overmix the batter, and adjust the bake time if you prefer larger muffins. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.