Sourdough Discard Blueberry Muffins

• servings: 12 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 cup (120g) King Arthur Unbleached All-Purpose Flour

1 cup (138g) yellow cornmeal / Semolina

3/4 teaspoon table salt

1 teaspoon baking soda

1 1/2 teaspoons cinnamon

1 cup (227g) sourdough starter, unfed/discard*

1/4 cup (57g) milk

1 large egg

4 tablespoons (57g) melted butter or 1/4 cup (50g) vegetable oil

1/2 cup (156g) maple syrup or 1/2 cup (170g) molasses, or honey

2 cups (340g) blueberries, fresh or frozen

Brown Sugar or coarse sparkling sugar, for sprinkling tops

Directions

Preheat the oven to 200 °C. Grease the wells of a 12-cup muffin pan, or line with baking cups and grease the inside of the cups.

In a mixing bowl, combine the dry ingredients.

In a separate bowl, beat together the starter, milk, egg, melted butter, and sweetener. Blend the wet ingredients with the dry, taking about 20 seconds. Gently stir in the blueberries just until blended.

Fill the cups of the prepared pan 2/3 full; sprinkle the tops of the muffins with sugar.

Bake the muffins for 14 to 18 minutes, until a toothpick inserted in the center comes out clean. Remove the pan from the oven and allow the muffins to cool for 5 minutes before removing them from the pan. Don't let them cool in the pan, or they'll steam and the outside will become tough. Serve warm or at room temperature.

Store leftover sourdough discard blueberry muffins at room temperature in an airtight container for several days. Freeze for longer storage.

Nutrition

• Serving Size: 1 muffin (92g)
• Calories: 200
• Total Fat: 5g
• Saturated Fat: 2.5g
• Trans Fat: 0g
• Cholesterol: 25mg
• Sodium: 270mg
• Total Carbohydrate: 36g
• Dietary Fiber: 2g
• Total Sugars: 11g
• Protein: 4g