These muffins are so tasty and a great way to add some sourdough starter to them. If you discard your starter, you can use discard. It doesn’t need to be recently fed, as these muffins don’t need to rise. You can have fun trying out different flours, my family’s favorite combo is half almond flour, and half all purpose flour.
These muffins are packed full of flavor and refined sugar free. Muffins don’t need to be loaded with sugar to taste good. The amount of maple syrup/honey combined with the blueberries and lemon zest adds plenty of sweetness. I don’t recommend omitting the maple syrup completely, as the liquid helps bind the dry ingredients together.
Wild blueberries are the preferred type of blueberries for this recipe, but you can use regular blueberries too. Check the freezer section of your local grocery store (Trader Joe’s and Target sells them too). Wild blueberries are much smaller than regular blueberries, but packed full of nutrients. Compared to regular blueberries, Wild Blueberries which are well known in Maine, contain more: fiber, antioxidants, especially Anthocyanins (this gives the blue pigment that is a type of antioxidant), and flavor.
Top with hemp seeds aka “sprinkles” or make them extra festive and use hemp seeds and actual sprinkles. My favorite hemp hearts aka hemp seeds are Evo Hempseeds. This company is small but mighty and grown in the US. You can order online and use code Tabletalkwithcarmen or this direct link to save 20% off on your next order. Once opened, it’s best to store hemp seeds in the fridge or freezer.
Hope you enjoy these muffins as much as my family does. Best to store in the fridge and consume within a week. To save for later, store in a freezer safe bag.
Sourdough Blueberry Muffins
Ingredients
- 3/4 cup sourdough starter active or discard 150g
- 1/2 cup honey or maple syrup
- 1/3 cup Milk Cows milk or dairy free milk works too
- 1 tsp vanilla extract
- 1/4 cup avocado oil or melted butter
- 1 egg
- 1 Lemon Zested
Dry Ingredients
- 2 cups Flour: organic all purpose flour use 1 cup all purpose flour, 1 cup Almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp Ceylon Cinnamon
- Pinch Cardamom Powder optional
- 1-2 cups blueberries
Instructions
- Preheat the oven to 425ºF. Prep a muffin pan with liners.
- In a medium sized mixing bowl, add the sourdough discard, honey, and milk. Stir with a dough hook or whisk until smooth. Stir in the vanilla, avocado oil, lemon zest and egg.
- Add the flours, baking soda, cinnamon, cardamom powder and salt. Stir until just combined. Gently fold in the blueberries.
- Scoop the batter evenly into the cups. Top with hemp seeds.
- Bake for 20 to 25 minutes or until light golden brown. Cool on a cooling rack to Enjoy!