BLUEBERRY MUFFINS WITH SOURDOUGH DISCARD

Blueberry Muffins with Sourdough Discard image

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!

Provided by Rebecca Stern

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 2h45m

Yield 12

Number Of Ingredients 15

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

Steps:

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.
Preheat the oven to 375 degrees F (190 degrees C). Grease 2 jumbo 6-cup muffin tins.
Mix flour, cinnamon, and salt together in a medium bowl.
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.
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.

Nutrition Facts : Calories 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, Sodium 309.2 mg, Sugar 11.7 g