The Best Sourdough Discard Blueberry Muffins
These Sourdough Discard Blueberry Muffins are so easy and delicious, you will want to add them to your Saturday Morning Routine every week.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 cup oats I used quick cooking because that is what I have on hand, but rolled oats would also be great
- 2 tsps baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup fresh blueberries
- 2 eggs
- ½ cup honey
- ½ cup sourdough discard
- 1 tsp vanilla
- 3 tbsps milk
- 8 tbsps butter melted and cooled
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with cooking spray, grease it with butter, or line it with muffin liners. Set aside.
- In a large bowl combine flour, oats, baking powder, baking soda, salt and blueberries and set aside.
- In a separate bowl whisk together eggs, honey, discard, vanilla, milk, and butter until well incorporated.
- Add the egg mixture to the flour mixture and fold in until just mixed. The mixture should look like a thick pancake batter.
- Pour batter evenly into muffin tin and bake at 350 for 20 minutes. Cool slightly before turning out onto a wire rack to finish cooling completely.
Notes
These muffins are great for breakfast or a quick snack. My kids love to take them to school in their lunch boxes as a special treat.