Go Back
Egg Free Sourdough Discard Blueberry Muffins

Egg Free Sourdough Discard Blueberry Muffins

5 from 1 vote
Print Recipe Pin Recipe

Ingredients
  

  • 1 ½ cups all purpose flour
  • 3/4 cup granulated sugar
  • 2 ¼ teaspoons baking powder
  • 3/4 teaspoons sea salt
  • 1/4 cup sourdough discard (62 grams)
  • 1/4 cup plus 2 tablespoons, yogurt whole milk vanilla, Greek yogurt or sour cream
  • 1/3 cup avocado oil or other neutral oil
  • 1/4 cup 2% milk or soy milk
  • 2 tablespoons water
  • 1 cup fresh blueberries washed and dried

Crumb topping (optional)

  • 1/3 cup Brown sugar
  • 2 Tablespoons All purpose flour
  • 1½ tablespoons Butter, softened
  • 1/4 OR 1/2 teaspoon Cinnamon Depending on preference

Instructions
 

  • Preheat oven to 400F and line a 12 cup muffin pan. Set aside

To make the muffins:

  • In a medium mixing bowl, combine and whisk the dry ingredients: flour, sugar, baking powder, and sea salt.
  • In a separate smaller mixing bowl, weigh out your discard, and add in the rest of you wet ingredients, yogurt, oil, milk and water. Whisk well.
  • Add the wet ingredients into the bowl of the dry ingredients and mix to combine. Add blueberries and gently incorporate.
  • Pour evenly into prepared liners (about 3/4 full) and sprinkle with optional crumb topping.
  • Bake for 16-20 minutes until internal temperature is about 200, or baked through.
  • Remove to wire rack or cool and enjoy!

Crumb topping (optional)

  • Combine all crumb topping ingredients in a small bowl and mix together; use clean hands to mix and blend it well. Sprinkle on top of muffin batter after they’ve been placed in muffin cups, right before baking.

Notes

*Storage- store muffins at room temperature in a sealed container for up to 3 days, or in the fridge for 4 days. 
*Milk - a plant based alternative can be used such as soy milk
*Yogurt options - whole milk vanilla, or plain; plain greek yogurt; sour cream.