@saracookingama: I made these sourdough discard blueberry muffins! They make about 12 and take around 35 minutes to prepare. Here's the recipe: 1 cup (120g) all-purpose flour 1 cup (138g) yellow cornmeal 3/4 tsp salt 1 tsp baking soda 1 1/2 tsp cinnamon 1 cup (227g) sourdough discard 1/4 cup (57g) milk 1 large egg 4 tbsp (57g) melted butter 1/2 cup (156g) maple syrup 2 cups (340g) blueberries Coarse sugar for the tops To make them, heat your oven to 425°F and grease or line a 12-cup muffin pan. Whisk together the flour, cornmeal, salt, baking soda, and cinnamon. In a separate bowl, mix the discard, milk, egg, butter, and syrup. Gently combine the wet and dry ingredients, then fold in the blueberries. (I use frozen berries straight from the freezer). Fill the muffin cups two-thirds full, sprinkle with sugar, and bake for 14–18 minutes until a toothpick comes out clean. Let them cool for 5 minutes in the pan before transferring them to a rack. This recipe is adapted from King Arthur Baking. Would you bake these? Save this recipe for the weekend! #SourdoughDiscard #SourdoughMuffins #BakingTok #EasyBaking

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Thursday 05 November 2026 23:11:58 GMT