Ingredients
Scale
- 100 ml vegetable/sunflower oil
- 2 medium eggs
- 125 g sourdough discard
- 75 ml natural yoghurt/buttermilk
- 250 g plain flour
- 200 g light brown soft sugar (plus extra for the top)
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda
- pinch of sea salt
- zest of 2 lemons
- 200 g blueberries (plus extra for the top)
Instructions
- Preheat the oven to 190ºC/170ºC fan and prepare 12 tulip muffin cases in a muffin tray.
- In a bowl, combine the oil, eggs, sourdough discard, and yoghurt. Whisk until smooth.
- Mix in the flour, sugar, baking powder, bicarbonate of soda, and salt until well incorporated.
- Gently stir in the lemon zest and blueberries.
- Evenly distribute the mixture into the 12 muffin cases. Optionally, add extra blueberries and a sprinkle of sugar on top.
- Bake for 27-32 minutes. Allow to cool for 15 minutes before serving.
Notes
Ensure the sourdough discard is at room temperature for best results.
You can adjust the amount of blueberries based on your preference.
For an extra citrus flavor, consider adding a splash of lemon juice to the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 19g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.