Description
A delicious and moist muffin recipe using sourdough discard, fresh blueberries, and zesty lemon for a perfect bakery-style finish.
Ingredients
Scale
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter (melted)
- 1 large egg
- Zest of 2 lemons
- 2 tbsp lemon juice
- 1/4 cup milk or Greek yogurt
- 1.5 cups blueberries
- 1 tsp vanilla extract
Instructions
- Preheat oven to 400°F and line a muffin tin.
- Whisk dry ingredients (flour, sugar, leaveners, salt) in a large bowl.
- Combine wet ingredients (discard, butter, egg, lemon, milk, vanilla) in a separate bowl.
- Gently fold wet into dry until just combined.
- Fold in blueberries.
- Fill muffin cups and bake for 18-22 minutes.
Notes
Uses up sourdough discard, high in antioxidants from blueberries, easier to digest due to fermentation, stays moist longer than traditional muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 210 kcal