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.
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Servings: 12 muffins
Calories: 120kcal
Ingredients
- 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
Instructions
- 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.
- Enjoy!
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Nutrition
Calories: 120kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 128mg | Potassium: 27mg | Fiber: 1g | Sugar: 5g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.