Sourdough Discard Blueberry Muffins
These Sourdough Discard Blueberry Muffins are a comforting treat made with sourdough discard and bursting with blueberry flavor, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour provides structure
- 2 tsp baking powder creates a light texture
- 1 tbsp orange zest adds a citrusy aroma
- 1/2 tsp kosher salt enhances overall flavor
Wet Ingredients
- 1 cup sourdough discard adds moisture and tang
- 1/3 cup pure maple syrup natural sweetness
- 1/3 cup melted coconut oil adds richness
- 2 large eggs binds ingredients together
- 1 tsp vanilla extract adds warmth
Mix-ins
- 1.5 cups frozen blueberries provides bursts of flavor
Instructions
Preparation
- Preheat your oven to 350°F.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, orange zest, and kosher salt.
- In a separate bowl, combine the sourdough discard, pure maple syrup, melted coconut oil, eggs, and vanilla extract. Whisk until completely blended.
- Gradually add the wet mixture to the dry ingredients, using a rubber spatula to gently fold until just combined.
- Carefully fold in the frozen blueberries.
Baking
- Line a muffin tin with muffin liners or grease it lightly. Spoon the batter into each cup, filling them about two-thirds full.
- Place the muffin tin in the preheated oven and bake until golden brown.
- Remove the muffins from the oven and let cool in the tin for a few minutes before transferring to a wire rack.
Notes
Ensure ingredients are at room temperature for better mixing. Allow muffins to cool slightly before removing them from the tin.