If you are looking for a great way to use your sourdough starter discard, then why not try these yummy Blueberry Muffins made with sourdough discard.
Blueberry Muffins Made with Sourdough Discard
These delicious blueberry muffins are make with 1 cup of 100% hydration sourdough starter discard. If you haven’t made a sourdough starter before, then you will need to take a look at this sourdough starter post. It is not hard, but it does take some time to get your sourdough starter to where you can use it in your cooking.
In this recipe you will need 100% hydration sourdough starter discard. The percentage indicates the hydration of the flour in the starter. This means that a 100% hydration starter would be made from and fed with equal quantities, by weight, flour and water – one part flour, one part water. This hydration affects the consistency of the starter as well as how quickly the starter will ferment.
I make these delicious muffins to use up our sourdough discard, and the extra blueberries that we have left over from the garden.
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Sourdough Starter Discard Blueberry Muffins
- 1 cup plain flour
- 1 cup 100% hydration sourdough starter discard, room temperature
- 1/4 cup caster sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp bicarbonate of soda
- 1/4 cup butter, melted
- 1 cup blueberries
- pinch salt
- Preheat oven to 180˚C.
- Line muffin tray with muffin cases.
- In a small bowl, add the flour, bicarb soda and salt and mix.
- Place the blueberries into the bowl and gently coat with this flour mix. It will hopefully help the blueberries not all sink to the bottom of the muffins.
- In a large bowl, add the sourdough starter, sugar, egg, melted butter and vanilla. Mix well, making sure all is combined.
- Carefully fold the dry mixture into the wet mixture.
- Spoon the mixture into the prepared muffin tin.
- Bake for 20 minutes, until a skewer inserted comes out clean.