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Sourdough Blueberry Muffins

Carmen Mbwana
Print Recipe Pin Recipe
Servings 12 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!