Alright, so if you’ve got sourdough discard sitting in the fridge and you don’t want to throw it out, these muffins are perfect. They’re soft, not too sweet, and honestly, they don’t last long once everyone realises they’re there. Great for breakfast, lunchboxes, or just when you feel like something with your cuppa.
What you’ll need:
1 cup sourdough discard (straight from the fridge is fine)
⅓ cup oil or melted butter
½ cup sugar (white or raw, whatever you’ve got)
1 egg
1 teaspoon vanilla
1½ cups plain flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup blueberries (fresh or frozen)
Optional: a bit of lemon zest if you feel like it
How to make them
First up, in a big bowl, mix together the discard, oil or butter, sugar, egg and vanilla. Give it a good stir until it’s nice and smooth.
Then add the flour, baking powder, baking soda and salt. Gently mix it all together — don’t overdo it, a few little lumps are fine. Fold through the blueberries. If they’re frozen, just chuck them in frozen so they don’t turn the batter purple.
Spoon the mix into a lined muffin tin, about three-quarters full. Bake at 180°C for about 18 to 22 minutes, until they’re golden on top and a skewer comes out clean. Let them cool a little… or don’t, and just burn your mouth like I always do.
Little tips from me to you
These freeze really well, so you can make a batch and grab one when you need it. You can swap the blueberries for chocolate chips, raspberries, or chopped apple with a bit of cinnamon. They’re not super sweet, so they’re great for breakfast too, not just treats.