Fresh Milled Sourdough Blueberry Muffins

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Delicious and easy blueberry muffins made with sourdough discard and fresh milled flour.

Prep Time15

Cook Time20

Optional Overnight Ferment8

Total Time8 35

Course: Breakfast, Snack

Cuisine: American

Keyword: blueberry muffins, fresh milled flour, sourdough discard

Servings: muffins

Calories: 174kcal

Author: Laura

Mill the soft white wheat and einkorn into a medium bowl, using the finest setting. Then add the baking powder, baking soda, salt, and cinnamon. Whisk to combine.
255 g soft white wheat berries, 120 g einkorn berries, 2 tsp baking powder, 1/2 tsp baking soda, 5 g salt, 1 tsp ground cinnamon
To a large mixing bowl, add the melted butter, sugar, sourdough discard, yogurt, eggs, and vanilla extract. Whisk well to combine.
113 g butter, 198 g maple sugar, 100 g sourdough discard, 177 g plain yogurt, 3 large eggs, 2 tsp vanilla extract
Add the dry ingredients and stir to combine with a rubber spatula.
Add the blueberries and gently fold them in to combine.
255 g fresh blueberries
Cover the bowl with a lid and place in the refrigerator overnight, about 8 hours. Skip this step if you want to bake right away.
Preheat your oven to 400℉ and line two 12 hole muffin tins with parchment muffin liners to fill 20 holes. Then scoop the batter into the muffin tins, filling 3/4 of the way full.
Bake for 8 minutes, then reduce the oven to 350℉ and bake for an additional 11-13 minutes. A toothpick inserted in the middle of a muffin should come out clean when they are done.
Cool in the pan for 5 minutes before transferring the muffins to a wire rack.

Substitutions

This recipe works well with all soft white wheat if you don't have einkorn.
Replace with all purpose flour if you don't have a grain mill. Reduce the yogurt to 160g.
Yogurt - use whole milk, buttermilk, or cashew milk (for dairy free).