Blueberry Muffins with Sourdough Discard
Recipe by Rebecca Stern from allrecipes.com
Breakfast,Lunch 3 Hr. 45 Mins.
Ingredients
12
12 servings
- •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
- •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
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 239
- Carbohydrate: 31g
- Fat: 11g
- Fiber: 2g
- Protein: 5g
- Sugar: 12g
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