Blueberry Sourdough Discard Muffins (Edit recipe)

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BLUEBERRY SOURDOUGH DISCARD MUFFINS - we've been at this "wild yeast" for just over three years and have to say, it's going pretty well. While it's not Paleo or for everyone's health journey, it works for our guts and we're enjoying the new foodie adventure! You’ll need some bubbly sourdough discard to make these gems. We got our starter during a local sourdough class in early 2020 right before the pandemic hit and the world became obsessed with all things "sourdough!"

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PREP TIME

15 minutes

COOK TIME

24 minutes

INGREDIENTS

Serves: 12

Ingredients

1.25 cups Cassava Flour
.75 cup Maple Sugar, can sub granulated sugar
.25 cup Coconut Sugar
1 tsp Baking Powder
.25 tsp Baking Soda
1 cup Homemade Sourdough Starter, bubbly discard is best
.25 cup Coconut Oil, melted & cooled slightly - can sub butter or ghee
.25 cup Almond Milk, can sub milk of choice
1 tsp Pure Vanilla Extract
1 whole Egg, room temperature
1.5 cups Blueberries, up to 2 cups as preferred

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 385° - In a medium sized bowl, whisk together the cassava flour, sugars, baking powder, baking soda & salt.
To that bowl, add starter, coconut oil, milk, vanilla & egg. Mix together well with a rubber spatula to insure that the egg & starter are well mixed in.
Place blueberries in a small bowl and dust with about a TSP of cassava flour (opt. but will help them not sink to the bottom of the muffin when baking) then fold into batter & gently stir. Let set about 5 minutes.
Add liners to a muffin tin, then fill all 12 about ¾ of the way full. Sprinkle with a little maple sugar (opt) and bake for 22-24 minutes or until tops are golden brown.
Remove from oven, let set for about 5 minutes in then tins, then remove to a cooling rack to finish cooling. If desired, mix up a drizzle with approx. ¼ cup powdered maple sugar & water til you get a nice consistency & drizzle away!

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About This Recipe

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This is our estimate based on online research.
Calories:	161
Fat:	5 g
Carbohydrates:	30 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	86 mg
Fiber:	2 g
Sugars:	4 g
Calculated per serving.