Sourdough blueberry muffins

treats
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
  • •1 flax egg or 3 tbsp aquafaba
  • •190g fresh or frozen blueberries

Directions

  1. 1. Preheat the oven to 180°C. Line a muffin tin with 12 cases.
  2. 2. In a large bowl, add the flour, almond flour, baking soda, cinnamon and salt, and mix until well combined.
  3. 3. In a medium bowl, whisk the starter, maple syrup, milk, vegetable oil and flax egg/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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