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Sourdough Blueberry Maple Muffins

A deliciously moist muffin that is GREAT for your digestion!

Servings 15

Ingredients

  • 1 cup sourdough discard
  • 1 cup whole wheat flour
  • 1/2 cup milk + a splash of vinegar
  • 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

Instructions

  1. Preheat oven to 375° F

  2. Prepare 15 muffin cups with liners

  3. Combine flours, baking powder, baking soda, salt and cinnamon in a bowl; mix well. Set aside.

  4. Place sourdough discard in a large bowl. Set aside. 

  5. Combine eggs and maple styprx in a medium bowl; mix to blend

  6. Add milk + vinegar, oil and extract; whisk to blend

  7. Add egg mixture to sourdough discard; mix well

  8. Add flour mixture to wet mix; mix until well blended

  9. Gently fold in blueberries

  10. Fill prepared cupcake liners to 3/4 full

  11. Bake 14-16 minutes until center comes out clean

  12. Transfer to rack to cool

  13. Store in a sealed container in fridge for up to one week