Using a bit of discard these sourdough blueberry maple muffins are easy to make and great for your digestion!
My husband has been keeping sourdough starter in our house for about nine months. It’s been a fun challenge creating recipes using the starter/discard. Some recipes are a bust; like a chocolate cake I tried to make once that was too heavy on coconut oil. It was so not good.
Most of the time we’ve had pretty successful recipes.
Although sourdough is still a white bread, there are a few reasons we like to bake with sourdough starter/discard.
1. It’s the lowest in sugar content and packed with more minerals than other white breads.
2. There are prebiotic thanks to lactic acid- making it easy for digestion and good for your gut.
3. It’s PACKED with protein! One slice of sourdough bread has more protein an egg. (source)
Wanting to create recipe from Beachbody’s Fixate Cooking Show; I decided to merge their recipe for blueberry maple muffins with a basic sourdough muffin recipe to create a gut friendly breakfast treat.
Want to learn more about Fixate and the Ultimate Portion Fix? Hit me up, let’s chat! I’m certified and would LOVE to help you finally take hold of your nutrition without giving up foods or counting calories. Plus then you’ll become a VIP Style in Shape reader as part of my #sisFitLife community!
These muffins are really moist and have great flavor. They have just the right amount of sweetness for a muffin in my opinion. My son loved them, my daughter not so much. Kids, right?
Sourdough Blueberry Maple Muffins
A deliciously moist muffin that is GREAT for your digestion!
- 1 cup sourdough discard
- 1 cup whole wheat flour
- 1/2 cup milk + a splash of vinegar
- 1 egg
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
- 2 cups fresh blueberries
Preheat oven to 375° F
Prepare 15 muffin cups with liners
Combine flours, baking powder, baking soda, salt and cinnamon in a bowl; mix well. Set aside.
Place sourdough discard in a large bowl. Set aside.
Combine egg and maple syrup in a medium bowl; mix to blend
Add milk + vinegar, oil and extract; whisk to blend
Add egg mixture to sourdough discard; mix well
Add flour mixture to wet mix; mix until well blended
Gently fold in blueberries
Fill prepared cupcake liners to 3/4 full
Bake 14-16 minutes until center comes out clean
Transfer to rack to cool
Store in a sealed container in fridge for up to one week
Are you going to give these a try?