About the Recipe
Hands-down the best muffin recipe I have ever tried!
Ingredients
1 stick softened unsalted butter
1 1/2 cup granulated sugar
2 room temp eggs + 1 yolk (I use fresh duck eggs)
1 1/2 teaspoon vanilla extract
zest of one lemon
1 cup sourdough discard
2 Tablespoons 2% milk (or non-dairy if you prefer)
2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon of salt
Blueberries to taste
Preparation
Preheat oven to 375º and line muffin tins.
With a stand or hand-mixer, cream together room temp butter and sugar until light and fluffy. In my stand mixer, this takes about 2 minutes. Add in eggs one at a time. Add in lemon zest and vanilla extract.
Stir in sourdough discard and milk. My discard tends to be on the thicker side, if yours is thinner you might add more flour to reach desired batter consistency.
Add in remaining dry ingredients; salt, baking powder, and flour.
In a small bowl, toss blueberries in a teaspoon of flour to keep them from sinking to the bottom of the pan.
Spoon the batter into the prepared muffin liners, I like to leave a little room to rise.
Bake for 25-30 minutes or until golden brown. Once removed from the oven, transfer to a cooling rack before storing.
These muffins stay fresh for up to a week!