Name: Blueberry Muffins with Sourdough Discard
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Whole wheat flour - ½ cup; Sourdough starter discard - ½ cup; Plain yogurt - ½ cup; 2% milk - ½ cup; Baking powder - 2 teaspoons; Baking soda - 1 teaspoon; All-purpose flour - 1 ½ cups; Ground cinnamon - ½ teaspoon; Salt - ½ teaspoon; Canola oil - ½ cup; White sugar - ½ cup; Eggs - 2 large; Vanilla extract - 1 teaspoon; Lemon zest - ½ teaspoon; Fresh blueberries - 1 ½ cups

Blueberry Muffins with Sourdough Discard

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Blueberry Muffins with Sourdough Discard

1. Whole wheat flour - ½ cup

2. Sourdough starter discard - ½ cup

3. Plain yogurt - ½ cup

4. 2% milk - ½ cup

5. Baking powder - 2 teaspoons

6. Baking soda - 1 teaspoon

7. All-purpose flour - 1 ½ cups

8. Ground cinnamon - ½ teaspoon

9. Salt - ½ teaspoon

10. Canola oil - ½ cup

11. White sugar - ½ cup

12. Eggs - 2 large

13. Vanilla extract - 1 teaspoon

14. Lemon zest - ½ teaspoon

15. Fresh blueberries - 1 ½ cups

How to cook deliciously - Blueberry Muffins with Sourdough Discard

1. Stage

Mix flour, discard, yogurt, milk, baking powder, and baking soda for starter sponge together in a large bowl until thoroughly combined. Let sit at room temperature, 2 to 3 hours.

2. Stage

Preheat the oven to 375 degrees F (190 degrees C). Grease 2 jumbo 6-cup muffin tins.

3. Stage

Mix flour, cinnamon, and salt together in a medium bowl.

4. Stage

Whisk oil, sugar, eggs, vanilla extract, and lemon zest into the starter sponge. Slowly add dry ingredients into the wet ingredients; mix until incorporated but be careful to not overmix. Carefully fold in blueberries. Scoop batter into the prepared muffin tins.

5. Stage

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and let cool.