Sourdough Discard Lemon Blueberry Muffins
Easy to bake sourdough discard based lemon and blueberry muffins with a brown sugar topping
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Servings: 12 muffins
Ingredients
- 100 ml vegetable/sunflower oil
- 2 medium eggs
- 125 g sourdough discard
- 75 ml natural yoghurt/buttermilk
- 250 g plain flour
- 200 g light brown soft sugar (plus extra for the top)
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda
- pinch of sea salt
- Zest of 2 lemons
- 200 g blueberries (plus extra for the top)
Instructions
- Preheat the oven to 190ºc/170ºc fan and prep 12 tulip muffin cases in a muffin tray
- Add the oil, eggs, sourdough discard and yoghurt to a bowl
- Whisk to combine until smooth
- Add the flour, sugar, baking powder, bicarbonate, and salt and mix
- Stir through the lemon zest and blueberries
- Split between the 12 cases evenly and add some extra blueberries and a sprinkle of sugar if you want for the topping
- Bake for 27-32 minutes and leave to cool for 15 minutes before enjoying
Notes
- I use unfed sourdough starter discard straight from the fridge, but you can use fed sourdough starter as well, or even a mix
- You can swap the oil to an olive oil but generally I use flavourless oils in baking
- These last 2-3 days once made
- These will freeze for 3 + months
- You can find my post about making a sourdough starter - here on my blog