Makes about 20 muffins.
Ingredients:
2 cups flour (285g)
1 cup white sugar (200g
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup melted butter
2 eggs
1 1/2 cups whole milk plus 1 tablespoon vinegar
1 cup sourdough discard (150g)
1 1/2 cups fresh blueberries
Turbinado or raw sugar for topping
*if your discard isn’t thick, add 1/4 cup extra flour.
Method:
Heat the oven to 400 degrees. Whisk together the flour, sugar, salt, baking soda and baking powder. Add the blueberries and gently mix. In a measuring pitcher, combine the milk and vinegar. Add the eggs and mix. In a separate bowl combine the melted butter and sourdough discard. Add everything to the dry ingredients and mix well. Add muffin tin liners to your muffin tin and add batter to about 20 spots. Sprinkle the top with turbinado or raw sugar for a nice crust on top.
They should be at 3/4 full. Bake for 20-25 minutes or until golden brown and cooked through! Serve with soft butter.