Sourdough Blueberry Oat Muffins
The perfect nutritious muffin to use up your discard!
Want to hear a trick? Toss your blueberries in flour before adding them to your batter. This will help them not sink to the bottom!
INGREDIENTS:
1 cup rolled oats
1 cup milk
1/2 cup sourdough discard
1/3 cup coconut oil
1 flax egg (a real egg can be subbed here!)
blueberries (measure with love!)
1/2 cup coconut sugar
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
METHOD:
In a small bowl, place your oats and your milk and let it soak. Set aside.
Combine your dry ingredients in a large bowl and mix until combined. Add in your oat mixture and the rest of the ingredients except the blueberries.
Toss your blueberries with a small amount myof flour. Add this to your bowl. Don’t over mix!
Cover and let this set for at least 30 minutes in the fridge. I like to let discard recipes sit for this amount of time to allow the flour to ferment.
When you’re ready to bake, preheat your oven to 400 and grease your muffin tins with butter. Bake for 20 minutes or until browned & enjoy!
