Sourdough Discard Blueberry Muffins

Sourdough Discard Blueberry Muffins

RECIPE BY: Farmhouse on Boone

Ingredients:

2 cups flour

1 cup sugar

1/2 tsp salt

2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

8 Tablespoons melted butter

2 large eggs

1/2 cup sourdough discard

1 tsp vanilla

1 cup blueberries

Instructions

• Preheat the oven to 425 degrees.
• Grease muffin tin wells or line with paper liners.
• In a medium bowl, whisk together the flour, salt, cinnamon, baking powder, and baking soda.
• In a separate large bowl, whisk together melted butter, sugar, vanilla and sourdough starter.
• Incorporate one room temperature egg at a time.
• Gradually add dry ingredients to the wet ingredients and mix until just combined.
• Gently fold blueberries into batter.
• Optional: Allow the mixture to sit in the fridge for one hour.
• Spoon the batter into the muffin tins.
• Bake in a preheated oven at 425 for 5-6 minutes, then drop the oven temperature to 350 and continue to bake for 13-15 minutes.
• Test muffins with a toothpick. Allow to cool.

Happy Baking!

-Ariana :D