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Sourdough Discard Recipes Blueberry Muffins. Preheat the oven to 425 degrees. 1 cup sourdough discard (274g by weight) 1/3 cup pure maple syrup.
Sourdough discard blueberry lemon muffins Eva Bakes from www.eva-bakes.com
In a separate large bowl, whisk together melted butter, sugar, vanilla and sourdough starter. Preheat the oven to 425 degrees. 1 cups (150 g) blueberries (fresh or frozen)
Web In A Small Bowl, Combine The Dry Ingredients.
1 cups (150 g) blueberries (fresh or frozen) 1 cup sourdough discard (274g by weight) 1/3 cup pure maple syrup. Really whisk it and make sure the starter is well mixed in, or you will get streaks in your muffins.
A Note About The Batter & Filling Your Tins.
Web homemade sourdough discard irish soda bread recipe. In a medium bowl, whisk together the flour, salt, cinnamon, baking powder, and baking soda. Blend the wet ingredients with the dry, taking about 20 seconds.
2 Cups (240 G) All Purpose Flour.
The sourdough starter gives these muffins a slight tanginess that is quite addictive! Zest of half a lemon. 1 cup (200 g) granulated sugar.
Moist, Soft And Loaded With Juicy Blueberries, These Sourdough Blueberry Muffins Are The Best Breakfast Treat.
Web preheat the oven to 425°f. The acidity of sourdough discard tenderizes gluten and adds brightness resulting in a delicious muffin that’s tender and not dense. Preheat the oven to 425 degrees.
Combine The Dry Ingredients In A Mixing Bowl.
Web these moist and tender sourdough blueberry muffins are the perfect way to use up discard. Grease muffin tin wells or line with paper liners. Place the blueberries in a bowl with a few spoonfuls of the flour mixture and toss to coat.
