Zucchini Blueberry Muffins with Sourdough Discard
The perfect recipe to use up extra zucchini and sourdough discard! These delicious Zucchini blueberry Muffins made with sourdough discard are moist and bursting with blueberry flavor. Enjoy these chocolate cherry sourdough muffins for breakfast, a snack, or dessert.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
- 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
Instructions
- 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.
