Blueberry Muffins with Sourdough Discard
Description
Perfect for breakfast, these lemony blueberry muffins begin with a bubbly starter sponge made from sourdough discard, which provides deep flavor and texture in every bite.
Ingredients
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1/2 cup whole wheat flour
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1/2 cup sourdough starter discard
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1/2 cup plain yogurt
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1/2 cup 2% milk
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 1/2 cups all-purpose flour
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1/2 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 cup canola oil
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1/2 cup white sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 teaspoon lemon zest
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1 1/2 cups fresh blueberries
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.