Blueberry Muffins with Sourdough Discard recipe

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Ingredients

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

Nutrition Info

239 calories
carbohydrate: 31 g
cholesterol: 32.5 mg
fat: 10.9 g
fiber: 1.7 g
protein: 5.1 g
saturatedFat: 1.2 g
servingSize: -
sodium: 309.2 mg
sugar: 11.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

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

  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.

  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.

Recipe Yield

12 large muffins

Recipe Note

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!

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