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 yogurt. Whisk until smooth.
- Add the flour, sugar, baking powder, bicarbonate of soda, and salt. Mix until combined.
- Fold in the lemon zest and blueberries gently.
- Divide the batter evenly among the muffin cases, adding extra blueberries and a sprinkle of sugar on top if desired.
- Bake for 27-32 minutes, then cool for 15 minutes before serving.
Notes
For a sweeter muffin, add more sugar on top before baking.
These muffins are best enjoyed fresh but can be stored in an airtight container for up to three days.
Feel free to substitute other fruits or add nuts for a personal twist.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.