Sourdough Discard Challenge #2, Sourdough Blueberry (Zucchini) Muffins

Yeah, we are on recipe #2 of my Sourdough Discard Challenge. I was pumped when I received my weekly email from Heather sharing this week’s discard recipe…why? Because it’s blueberry season and these blueberries from Michigan just arrived and they are delicious?!

I have made blueberry smoothies almost daily this week with these beauties. My two faves are this smoothie or this one but if you love chocolate try this one. If you haven’t tried my favorite grilled cheese made with, you guessed it, blueberries, you’re missing out! Lately smoothie bowls have been my jam mostly because I love eating my smoothies with a spoon. Remember, all you need to do is add less liquid.

If you’re a pastry lover, try this bread or my favorite gluten free scone. I can not wait to try sourdough blueberry scones soon!

Do you like blueberry pie as much as my husband? I haven’t mastered making pies yet, and to be perfectly honest, I haven’t even tried nor am I interested in going down that road?. However, if you enjoy pie, check out my mom’s creations.

Can you tell I love blueberries? Every year about this time another delivery of blueberries shows up all the way from Michigan. They are lovely! I usually get about 5 ten pound boxes…yes you read that correctly. Fifty pounds of blueberries lasts me about a year. Don’t worry, I share them with my mom❤️.

I freeze most of them in ziplock freezer bags but always put aside several cups to eat fresh, stir in oatmeal, top my smoothies or bowls, and much more. This week I made two batches of blueberry muffins, one to gift and one for my family.

I also had a few zucchini in my CSA box so I grated one and stirred it into my muffin batter. In this first batch I used freshly milled pastry flour from Central Milling, coconut sugar, and shredded zucchini. They were delicious.

The next batch I used one of my favorite flours, Einkorn. In place of the coconut sugar I used unrefined raw sugar, turbinado. They didn’t raise as much but the flavor and texture, absolutely amazing?!

My next batch I may try a gluten free flour. Stay tuned!

Are you ready to start baking up some tasty blueberry muffins?

SOURDOUGH (ZUCCHINI) BLUEBERRY MUFFINS

adapted from Heather at Leavenly

INGREDIENTS:

• 1 1/4 cup all-purpose flour or combination all purpose, Einkorn, or spelt, whole wheat, gluten free
• 1/2 to 3/4 cup sugar (coconut sugar or turbinado)
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup Coconut ghee or avocado oil or other
• 1 egg
• 1/3 cup milk or non dairy alternative
• 1/4 cup sourdough discard
• 1 cup blueberries fresh or frozen (thaw before adding)
• 1 small zucchini grated

DIRECTIONS:

1. Preheat oven to 375°F. Grease muffin tins.
2. Combine flour, sugar, salt and baking powder in a medium bowl.
3. In a glass measuring cup, add oil. Add egg and mix to combine. Add enough milk to reach 1-cup level.
4. Add milk mixture to flour mixture. Add sourdough discard, and stir well to combine.
5. Fold in blueberries and zucchini if using.
6. Using a small spoon, fill muffin cups about 3/4 full.
7. Optional: for crumb topping, mix 1/3 cup flour with 1/4 cup cubed butter and 1 1/2 tsp cinnamon in a small bowl. Stir well with a fork to combine until crumbly, and sprinkle on muffins before baking.
8. Bake both tins together for 15-18 minutes, or until toothpick inserted in center comes out clean.
9. Remove to cooling rack after a few minutes, and enjoy!

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What is your favorite berry?

Obviously I love blueberries❤️

Are you a muffin or scone person?

What is your favorite breakfast or post run treat?