Blueberry Muffins with Sourdough Discard

Name: Blueberry Muffins with Sourdough Discard
Prep time: 20 min
Cook time: 25 min
Total time: 165 min
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 teaspoon baking soda; 1.5 cups all-purpose flour; 0.5 teaspoon ground cinnamon; 0.5 teaspoon salt; 0.5 cup canola oil; 0.5 cup white sugar; 2 large eggs; 1 teaspoon vanilla extract; 0.5 teaspoon lemon zest; 1.5 cups fresh blueberries

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While I was creating this recipe, I wanted to incorporate the ingredients that really bring out the flavor of blueberries. For me, this is lemon zest, cinnamon, and vanilla extract. This recipe makes 12 large blueberry muffins. These muffins are a perfect addition to breakfast, or a lovely afternoon treat with tea. I hope you enjoy this recipe and happy baking!

Submitted by Rebecca Stern

Published on May 12, 2020

Prep Time:

20 mins

Cook Time:

25 mins

Additional Time:

2 hrs

Total Time:

2 hrs 45 mins

Servings:

12

Yield:

12 large muffins

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Ingredients

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Original recipe (1X) yields 12 servings

Starter Sponge:

½ cup whole wheat flour
½ cup sourdough starter discard
½ cup plain yogurt
½ cup 2% milk
2 teaspoons baking powder
1 teaspoon baking soda

Muffins:

1 ½ cups all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup canola oil
½ cup white sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon lemon zest
1 ½ cups fresh blueberries

Directions

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.
Preheat the oven to 375 degrees F (190 degrees C). Grease 2 jumbo 6-cup muffin tins.
Mix flour, cinnamon, and salt together in a medium bowl.
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.
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.

Cook's Note:

You can use whole milk in place of 2% milk, if you'd like.

Nutrition Facts (per serving)

239	Calories
11g	Fat
31g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 239
% Daily Value *
Total Fat 11g	14%
Saturated Fat 1g	6%
Cholesterol 33mg	11%
Sodium 309mg	13%
Total Carbohydrate 31g	11%
Dietary Fiber 2g	6%
Total Sugars 12g
Protein 5g	10%
Vitamin C 2mg	2%
Calcium 92mg	7%
Iron 2mg	8%
Potassium 124mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Blueberry Muffins with Sourdough Discard

Ingredients

Directions

Cook's Note:

Nutrition Facts (per serving)

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