blueberry discard muffins.

Ingredients:

• 1 cup sourdough discard (room temperature)
• 1/2 cup milk
• 1/4 cup melted butter or oil
• 1/2 cup sugar (you can use more or less to taste)
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups fresh or frozen blueberries (do not thaw if using frozen)
• Optional: 2 tbsp coarse sugar for topping

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the tin lightly.
2. Prepare the Wet Ingredients:
   • In a large bowl, whisk together the sourdough discard, milk, melted butter (or oil), sugar, egg, and vanilla extract until well combined.
3. Combine the Dry Ingredients:
   • In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Mix Wet and Dry Ingredients:
   • Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
5. Fold in Blueberries:
   • Gently fold in the blueberries until evenly distributed. If you’re using frozen blueberries, you can toss them in a small amount of flour before adding to help prevent them from sinking to the bottom of the muffins.
6. Scoop the Batter:
   • Divide the batter evenly among the muffin cups, filling each about 2/3 full. If desired, sprinkle the tops with coarse sugar for an extra sweet crunch.
7. Bake:
   • Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean (or with just a few crumbs).
8. Cool and Enjoy:
   • Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!

Tips:

• These muffins are a great way to use up any sourdough discard, and the texture is wonderful thanks to the slight tang from the discard.
• For extra flavor, you can add a sprinkle of cinnamon or lemon zest to the batter