Sourdough Discard Beyond Berries™ Blueberry Muffins

Ingredients

Sourdough Discard Beyond Berries™ Blueberry Muffins:

  • 2 2/3 cups all-purpose flour

  • 1 ¼ cup raw cane sugar (extra for topping)

  • 1 tbsp. baking powder

  • ½ tsp salt
  • ¼ tsp nutmeg or cinnamon
  • ½ cup sourdough discard
  • 2 large eggs, room temp
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • 2 tsp vanilla extract
  • 2 cups blueberry Beyond Berries™

Instructions

1. Preheat your oven to 425°F. Line a muffin tin with baking cups.

2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and your choice of nutmeg or cinnamon.

3. In a separate bowl, whisk the eggs, oil, vanilla, and sourdough discard until completely smooth.

4. Pour the dry ingredients into the wet ingredients. Gently mix until just combined—be careful not to overmix; small lumps are perfectly okay.

5. Using a spatula, gently fold in your Beyond Berries™.

6. Scoop the batter into the muffin liners, filling each about ¾ full.

7. For an extra flavor, sprinkle the tops with a bit of sugar and a few extra berries if desired.

8. Bake for 18–20 minutes, or until the tops are golden brown and a toothpick comes out clean.