Health By Al

If you have a sourdough starter, you know the discard can add up if you’re feeding it daily and don’t have time to make bread everyday. That’s why this sourdough discard muffin recipe is a staple for me! I keep the sourdough discard in the fridge and love using it for these, waffles, or pancakes. These muffins are the perfect fluffy texture and the crumble topping brings them to the next level!

Ingredients: Makes 12

Dry Ingredients: 

• 1 cup flour
• 1/4 cup cane sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients:

• 1 cup sourdough discard
• 1/4 cup avocado oil
• 1 vegan replacement egg (I like Bob’s Red Mill replacement egg powder!)
• 1 teaspoon vanilla

Stir-In:

• 1 cup fresh or frozen blueberries

Crumble Topping:

• 2 Tablespoons flour
• 1 Tablespoon cane sugar
• 1/2 Tablespoon avocado oil

Directions:

1. Preheat the oven to 350 degrees F. and line a muffin tin with paper liners or grease with avocado oil.
2. Add dry ingredients to a large bowl and whisk to combine.
3. Add wet ingredients to a smaller bowl and whisk to combine.
4. Add the wet ingredients to the large bowl and stir to combine. Stir in the blueberries.
5. In a small bowl, combine the crumble ingredients with a spoon or fork.
6. Divide the batter into 12 muffin cups. Sprinkle the crumble topping evenly.
7. Bake for 18-22 minutes, until a toothpick comes out clean. Enjoy!