These muffins have a moist and tender crumb, with flavors of blueberry, orange, vanilla, and sourdough.
3/4cupall-purpose flour(3.75oz or 108g by weight)
1tbsporange zest(zest of 1 orange)
1cupsourdough discard(274g by weight)
1/3cuppure maple syrup
1/3cupmelted coconut oil(79g by weight)
1.5cupsfrozen blueberries*(172g by weight)
Preheat the oven to 375F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk to combine the flour, baking powder, orange zest, and salt. Set aside.
In a large bowl, whisk to combine the sourdough discard, maple syrup, coconut oil, eggs, and vanilla extract. Be patient with it, as the discard takes a decent amount of mixing to incorporate everything in, especially if it's cold from the fridge and not at room temperature.
Add the dry ingredients to the wet, and mix. You may use a whisk at first but will need to switch to using a spatula as it gets thick. Just before the flour is fully incorporated, gently add the blueberries, being careful not to overstir, or it will turn the batter purple.
Using a large cookie scoop, divide the batter between the 12 paper baking cups. They will be about 3/4 full.
Bake for about 22 minutes, until a toothpick inserted into the center comes out without wet batter (it may have blueberry juice). You can also check that the top of the muffin springs back to the touch when you press on it.
Let the muffins cool for a few minutes, but enjoy the muffins while they are warm. Let cool completely before storing.
*You may use fresh if you prefer.Storage: Let the muffins cool completely to room temperature, then you may leave at room temperature for 3 days, or in the freezer for up to 2 months. You can also refrigerate for up to a week, but they tend to get a bit dry in the fridge.See the blog post for an extensive list of substitutions. I have played with many variations of fruits, citrus zest, extracts, flours, and fats.