Ingredients
Wet Ingredients
- 1 cup sourdough discard (unfed)
- ½ cup milk
- 1 egg egg
- ⅓ cup oil or melted butter
- 1 tsp vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
- ½ cup sugar Sprinkle some on top before baking for crunch.
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup fresh or frozen blueberries Do not thaw if using frozen blueberries.
Method
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix together the sourdough discard, milk, egg, oil, and vanilla extract.
- Combine the wet and dry ingredients just until mixed. Gently fold in the blueberries.
- Divide the batter evenly into the muffin cups (this makes about 10–12 muffins).
Baking
- Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 7g
Notes
These muffins are best enjoyed fresh, warm, and straight from the oven. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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