Sourdough Discard Lemon Blueberry Muffins
When I was a kid, growing up in our home, every Sunday morning we had the same blueberry muffins. The same box (not the cheap “just add milk” packet either — the kind where you got a can of blueberries in the box and you had to open and drain them). They were delicious, and honestly, I’ve come to associate blueberry muffins with Sundays. It’s a little nostalgic for me if you can’t tell. Since I have this amazing sourdough starter going, I’ve added it to almost every recipe I have. It’s so fun! This recipe is delicious, and the lemon is the perfect brightener to them — Brodie loves them! Asia doesn’t really do berries well, but thankfully I’ve always been able to get frozen ones. Did you know in India you can order them directly off this website and they’ll deliver? Check it out.
Sourdough Discard Lemon Blueberry Muffins
12 muffins - 45 minutes
Dry Ingredients:
2 cups flour (240 grams)
1 cup sugar (200 grams)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
zest of one lemon OR 5 drops of Doterra Lemon Oil
1 cup frozen or fresh blueberries
Liquid Ingredients:
115 grams melted butter (or 1/2 cup)
2 eggs
125 grams sourdough discard
1/3 cup plain yogurt
1 tsp vanilla extract
Topping:
3 tbs butter melted
1/2 cup sugar
1/2 cup flour
1 tsp cinnamon
Preheat your oven to convection with both the top and bottom element on to 175 degrees celsius.
In a large mixing bowl, mix together the dry ingredients. In a separate bowl, mix together the wet ingredients and pour into the bowl with the dry ingredients. The batter will be fairly stiff.
Fold in the blueberries and divide the batter into 12 muffin tins (i use a normal sized ice cream scoop to divide it evenly).
In a small bowl mix together the crumb topping and top each muffin with about one tablespoon of the crumb topping.
Before baking the muffins, turn off the top element of your oven. Bake the muffins for 30-35 minutes until a toothpick comes out clean.
Serve warm with butter!
Check out more Sourdough Recipes!
4 Ingredient Everything Bagels
Your New Favorite Sourdough Sandwich Loaf