Sourdough Starter Discard Blueberry Muffins
A great way to use your sourdough starter discard is using it in these yummy Blueberry Muffins made with sourdough discard.
100% hydration sourdough starter discard,
bicarbonate of soda
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.
Muffins, Snack, Sourdough
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