Sourdough Discard Blueberry Cornmeal Muffins

Name: Sourdough Discard Blueberry Cornmeal Muffins
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 12 servings
Cuisine: American
Ingredients: 120 g all-purpose flour; 138 g yellow cornmeal; 3/4 tsp table salt; 1 tsp baking soda; 1 1/2 tsp ground cinnamon; 227 g unfed sourdough starter (discard); 57 g milk; 1 large egg; 57 g butter, melted; 156 g maple syrup (or 170 g honey or molasses); 340 g blueberries; demerara or coarse sugar (for sprinkling)

Maple-sweetened muffins with cornmeal crunch and a little tang from a cup of discard. Makes 12. Adapted from King Arthur Baking's tested recipe.

31 min total12 servingsAmerican

Ingredients

120 g all-purpose flour
138 g yellow cornmeal
3/4 tsp table salt
1 tsp baking soda
1 1/2 tsp ground cinnamon
227 g unfed sourdough starter (discard)
57 g milk
1 large egg
57 g butter, melted
156 g maple syrup (or 170 g honey or molasses)
340 g blueberries
demerara or coarse sugar (for sprinkling)

Instructions

1
Heat the oven to 425°F and grease or line a 12-cup muffin pan.
2
Whisk the flour, cornmeal, salt, baking soda and cinnamon in a large bowl.
3
In another bowl whisk the discard, milk, egg, melted butter and maple syrup until smooth.
4
Stir the wet ingredients into the dry just until no dry flour remains, then fold in the blueberries.
5
Divide among the cups and sprinkle the tops with coarse sugar.
6
Bake until a toothpick in the center comes out clean, 14 to 18 minutes. Cool a few minutes before unmolding.
16 min