Blueberry Muffins with Sourdough Discard

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!

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 239 Calories

Ingredients

• 1 teaspoon baking soda
• ½ cup white sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 ½ cups all-purpose flour
• ½ teaspoon ground cinnamon
• 2 teaspoons baking powder
• ½ teaspoon lemon zest
• 2 large eggs
• ½ cup plain yogurt
• ½ cup whole wheat flour
• 1 ½ cups fresh blueberries
• ½ cup canola oil
• ½ cup 2% milk
• ½ cup sourdough starter discard

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.