Zesty Lemon & Poppy Seed Blueberry Sourdough Muffins
Zesty Lemon & Poppy Seed Blueberry Sourdough Muffins
3-4
You can absolutely make these if you do not have sourdough discard. I love to use discard for the added moisture, natural rise that happens, and of course, reduced food waste!
Ingredients
Wet Ingredients
- sourdough discard, 3/4 cup
- almond milk, 1/2 cup
- apple cider vinegar, 1 tsp
- melted coconut oil, ¾ cup
- maple syrup, 1/2 cup
- vanilla extract, 1 tsp
- lemon, 1/2 juiced
- lemon zest, generous pinch (1 tsp)
Dry Ingredients
- einkorn flour, 1 1/2 cups
- baking powder, 1 tsp
- baking soda, 1/2 tsp
- coconut sugar, 2 tbsp
- poppy seeds, 1-2 tbsp
- salt, 1/4 teaspoon
- blueberries (fresh or frozen), 1 cup
Directions
Preheat the Oven. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
Prepare the Milk. In a small bowl, combine the almond milk and apple cider vinegar. Let it sit for about 5 minutes to create a buttermilk substitute.
Mix Wet Ingredients. In a large bowl, whisk together the sourdough discard, almond milk mixture, coconut oil, maple syrup, vanilla extract, lemon juice, and lemon zest.
Combine Dry Ingredients. In another bowl, mix the einkorn flour, baking powder, baking soda, coconut sugar, poppy seeds and salt.
Combine Mixtures. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Taste test batter and adjust, if desired.
(Einkorn flour absorbs liquid differently, so you may need to adjust the flour amount slightly to achieve the desired batter consistency.)Add Blueberries. Gently fold in the blueberries.
Fill Muffin Tin. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.