- 2 cups all-purpose flour
- 2 tablespoons potato starch
- 1/2 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup blueberries
- 3/4 cup grated zucchini
- 1/2 cup grass-fed butter, room temperature soft
- 1/2 cup sourdough starter, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk, room temperature
- 2 eggs, room temperature
- Granola, for topping
- Preheat your oven to 350° F.
- Line a muffin tin with paper liners.
- Wash the zucchini and grate or mince.
- In a medium-large mixing bowl, combine the flour, startch, sugar, baking soda, baking powder, salt, and blueberries.
- In a separate bowl, combine the zucchini, butter, sourdough starter, vanilla, whole milk, and two eggs. Whisk until combined.
- Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over-mix. The batter should be thick, and it’s okay if there are clumps.
- Spoon the batter into the muffin tins. Optional— top with granola.
- Bake for about 30 minutes total. Rotate the pan halfway through.
- Allow cooling for about 15 minutes.
