Blueberry Sourdough Muffins
the picky eater
Sourdough muffins are perfect for an easy breakfast or afternoon snack. Filled with fresh blueberries, lemon zest, and almond milk and topped with a crumbly sugar mixture — this is sure to become one of your favorite recipes!
👩🍳 Why This Recipe Works
– Easy muffins
– Sourdough discard recipe
– Great texture
– Family favorite
– Perfect afternoon snack
How to make Blueberry Sourdough Muffins
Prepare the muffin tray:
Line a 12 hole muffin pan with muffin liners. Combine the topping: In a small bowl, add the topping ingredients. Use a fork to combine to form a crumble.
Mix the dry ingredients:
In a large mixing bowl, mix together the flours, baking powder, and soda, along with the sugar and salt. Whisk until well combined.
Mix the wet ingredients:
In a separate bowl, add the active starter, two eggs, melted butter, lemon zest, vanilla extract, and almond milk. Whisk until smooth.
Combine the wet and dry ingredients:
Pour the wet ingredients into the flour mixture and the fresh blueberries. Gently fold in the mixture with a wooden spoon until combined.
Evenly divide the muffin batter amongst 12 muffin liners.
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