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Sourdough Discard Recipes

Sourdough Discard Recipes
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Sourdough Discard Blueberry Muffins

Ingredients

Scale
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a large bowl, mix together the sourdough discard, melted butter, sugar, milk, egg, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the blueberries.
  5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Keywords: Sourdough Discard Recipes

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