I just hate throwing that sourdough discard away because I worked so hard to get that sourdough starter going strong so I’m always on the lookout for easy discard recipes and this one is a keeper!
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup oil
about 1/3 cup milk
1/4 cup sourdough discard
1 cup fresh or frozen blueberries plus more for sprinkling on top
1 Preheat oven to 375. Line two muffin pans with paper liners. (One pan with 12 liners and other with about 3.)
2 Whisk together flour, sugar, salt, and baking powder in a large bowl.
3 In a glass measuring cup, add oil and egg and whisk to combine. Add enough milk to reach 1 cup and whisk to combine.
4 Add milk and sourdough discard to flour mixture and stir just until combined then fold in blueberries.
5 Scoop batter into prepared pans. Top with additional blueberries if desired. Bake for about 20 – 25 minutes or until golden brown.
6 Let cool in pans 10 minutes before removing to rack to cool completely.
Yield: about 15 regular size muffins
recipe from Leavenly