Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour (plus more for various flavors)
- 1/2 cup sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk (or a dairy-free alternative)
- 1/4 cup vegetable oil
- 2 large eggs
- Your choice of add-ins: blueberries, mashed bananas, or chocolate chips
Instructions
- In a large mixing bowl, combine sourdough discard, all-purpose flour, sugar, baking soda, baking powder, and salt; stir until well mixed.
- Add milk, vegetable oil, and eggs into the dry mixture; mix until just combined, adding in any desired fruits or flavors.
- Grease a muffin tin or line with paper liners; pour batter into each muffin cup, filling about two-thirds full.
- Preheat oven to 375°F (190°C) and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Frozen muffins can last up to 3 months; thaw them properly before enjoying.
- Feel free to use different fruits in place of blueberries, such as raspberries or diced apples.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg