Recipe: Sourdough Starter Blueberry Lemon Muffins


If you've been following me at all on Instagram stories, you'll know I'm smitten for sourdough. Since joining Laura from Radical Root's Sourdough Sisterhood workshop, I've ventured into the world of sourdough, something I've wanted to explore for years but was too nervous to embark on my own. With the support of the incredible women in the sisterhood, I felt empowered to jump into all things sourdough- so I nurtured and loved my starter (more on this process, soon) and was eventually ready to dig into baking my very own loaves. 6+ loaves later (who knows how many by the time this launches), there have been some bumps along the road- but that's all part of the adventure and I am loving every minute of exploring this new hobby of mine!

But if you're anything like me, in those early days of creating my starter, and then continually feeding it, I wondered- what do I do with the discard?! I certainly didn't want to throw it all away- so I started experimenting! From cinnamon rolls to tortillas, I might love using the discard as much as I do baking the bread. This recipe in particular combines by love for nutrient dense almond flour baked goods with some discard for a gut-friendly, delicious spring-y baked treat. Have some discard on hand? Grab some blueberries and make this recipe!


Blueberry Lemon Sourdough Discard Muffins Makes 10-12 small muffins


1/2 cup sourdough starter (discard)

zest of 1 lemon

2 tbsp lemon juice (about 1/2 lemon)

2 eggs, whisked

1/4 cup melted coconut oil, butter or ghee

1/2 cup coconut sugar (or regular sugar)

1 1/2 cups almond flour

1/2 tsp baking soda

1 tsp baking powder

1/4 tsp sea salt

1/2-3/4 cups fresh blueberries


1. Preheat oven to 350. Line a muffin pan (we love using reusable silicone liners). In a medium bowl, whisk starter, lemon zest, lemon juice, eggs, oil and sugar.


2. In a separate bowl, whisk almond flour, baking soda, baking powder and sea salt. Stir dry into wet and mix well.


3. Fold in blueberries and scoop into muffin cups (about 2/3-3/4 way full). Bake for 28-30 minutes until toothpick comes out clean.





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© 2020 Kristin Rugg Dovbniak for Healthy Mama Kris. All Rights Reserved. Terms of Use

Headshots Marie Guagliardo Photography & Sarah Zollo Portraits