Easy Recipes Using Sourdough Starter

Ingredients

• •1 ½ cups all-purpose flour
• •1.5 tsp baking powder
• •1/2 tsp baking soda
• 🧂1/2 tsp kosher salt
• 🧂6 tbsp unsalted butter
• •1 cup granulated sugar
• 🥚2 eggs
• •2 tsp vanilla extract
• 🍋1.5 tsp orange or lemon zest
• •3/4 cup sourdough discard
• 🥛2 tbsp non-dairy or regular dairy yogurt
• •1.5 cup blueberries
• •2 tbsp turbinado sugar

Instructions

1. 1Preheat oven to 375°F and line a 12-cup muffin pan with muffin liners*. Set aside.
2. 2In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
3. 3In a large bowl, use a hand-held blender on medium speed to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add eggs, one at a time, mixing in between each. Mix in vanilla extract and orange or lemon zest.
4. 4Mix in sourdough discard, then 2 Tablespoons yogurt. Fold the dry ingredients into the batter mixture and stir until no dry spots remain. Fold the blueberries into the batter until just combined.
5. 5Spoon the batter into the prepared muffin liners, filling each cup about ¾ full (a cookie scoop works well for this!). Sprinkle with turbinado sugar and bake for 22-25 minutes until golden brown. Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack to cool fully.