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Muffins

Soft, tender, and lightly tangy, these muffins are a perfect way to use up sourdough discard without adding refined sugar. They’re lightly sweet from the blueberries and great for breakfast or a snack.

Ingredients

• 1 cup sourdough discard (unfed)
• 1 large egg
• ¼ cup melted butter or coconut oil
• ½ cup milk (or almond milk)
• 1½ cups fresh or frozen blueberries
• 1¾ cups all-purpose or einkorn flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 teaspoon vanilla extract

Optional (if you want a little sweetness):

• 1–2 tablespoons maple syrup, honey, or a few drops of liquid monk fruit/stevia. If you prefer an even sweeter muffin, you can add ½ cup Swerve (or another zero-sugar sweetener of your choice) to the batter.

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Instructions

1. Preheat oven
   Preheat to 375°F (190°C). Line or grease a muffin tin.
2. Mix wet ingredients
   In a large bowl, whisk together sourdough discard, egg, melted butter, milk, vanilla, and optional sweetener if using.
3. Add dry ingredients
   Stir in flour, baking powder, baking soda, and salt just until combined. Do not overmix.
4. Fold in blueberries
   Gently fold in the blueberries.
5. Bake
   Divide batter evenly into muffin cups. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick comes out clean.
6. Cool
   Let cool in the pan for 5 minutes, then transfer to a rack.

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Notes

• These are lightly sweet — perfect if you prefer less sugar.
• Frozen blueberries work great; no need to thaw.
• Delicious served warm with butter.
• Store at room temperature for 1 day or refrigerate for up to 4 days.