Sourdough Discard Blueberry Muffins
Healthy muffins that will make your mouth water!
Equipment
- 1 muffin tray 12 ct, regular
- 1 bowl
- 1 spatula
Ingredients
- ¾ Cup sourdough starter
- ½ Cup pure maple syrup
- ⅓ Cup almond milk unsweetened
- ¼ Cup avocado oil
- 2 tablespoon honey
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup all purpose flour
- 1 cup almond flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ Cup blueberries
Instructions
- First you need to preheat your oven to 425° F. Then get out a regular size muffin pan and 12 liners..
- I like to gather all of my ingredients to have ready to go as I read down my recipe lists.
- You’ll need two bowls- one for your wet ingredients and one for your dry ingredients.
- Combine all of your wet ingredients in one bowl: This includes the sourdough starter, maple syrup, almond milk, avocado oil, honey, vanilla, and egg then mix well.
- In another bowl add all of your dry ingredients: This includes the all purpose flour, almond flour, baking soda, and salt then mix well.
- Once each individual bowl is mixed you slowly add all of your mixed dry ingredients into your wet ingredients.
- Once everything is combined it’s time to add in your frozen blueberries. Mix them in.
- Evenly distribute among your 12 liners and once your oven is fully preheated and bake them for about 20-25 minutes or until the tops are slightly browned.
- Enjoy & Share with your family
Notes
If you don't want to use blueberries you can replace with other berries or chocolate chips. We prefer frozen (wild) blueberries because they don't dry out the muffins.
Nutrition
Calories: 210kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 14mgSodium: 204mgPotassium: 63mgFiber: 2gSugar: 13gVitamin A: 30IUVitamin C: 2mgCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!