Sourdough blueberry muffins

Sourdough blueberry muffins

Ingredients

makes 12
  • •160g self-raising flour
  • •50g almond flour
  • •1 tsp baking powder
  • •1 tsp cinnamon
  • •½ tsp fine sea salt
  • •100g sourdough starter/discard
  • •80g maple syrup or honey
  • •240ml oat milk
  • •60ml vegetable oil
  • •3 tbsp aquafaba
  • •190g fresh or frozen blueberries

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Line a muffin tin with cases.
  2. 2. In a large bowl, add the flour, almond flour, bicarbonate of soda, cinnamon and salt, and mix until well combined.
  3. 3. In a medium bowl, whisk the starter, maple syrup, milk, vegetable oil and aquafaba until well combined.
  4. 4. Stir the wet ingredients into the dry until just combined. Gently fold in the blueberries.
  5. 5. Spoon the batter into the cases until ¾ full. Bake for 25-30 minutes or until golden brown, and a skewer inserted into the centre comes out clean. Leave to cool for 5 minutes in tin, then transfer the muffins to a wire rack to cool completely.
Baker Beanie Author

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