Sourdough Discard Mini Blueberry Muffins.
Equipment
- mini muffin tin
- mini muffin liners
- mini muffin scoop
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup raw cane sugar
- 1 tbsp baking powder
- ½ tsp sea salt
- 1 ½ cups blueberries, fresh or frozen
Wet Ingredients
- 2 eggs
- ½ cup avocado oil
- ¼ cup whole milk
- ½ cup whole milk Greek Yogurt
- 1 ½ tsp vanilla extract
- ½ cup sourdough discard (unfed sourdough starter) 130 grams
- ¼ cup raw turbinado sugar, optional for sprinkling on top
Instructions
- Preheat the oven to 350℉. Line a mini muffin tin with muffin liners or spray with avocado oil.
- In a large bowl, mix together the eggs, avocado oil, milk, greek yogurt, vanilla extract, and sourdough discard. Mix well.
- Next, add the flour, cane sugar, baking powder, and salt. Gently fold in until almost incorporated, then fold in the blueberries.
- Fill the muffin tins 3/4 - all the way full and sprinkle with raw turbinado sugar.Place the muffins in the oven and bake for 10-15 minutes until barely golden brown. Cool on a wire rack. Store covered for up to 4 days or 1 week in the fridge.