Einkorn Zucchini Muffins with Blueberries + Sourdough Discard

Step 1

Combine pre-batter ingredients in a medium-large bowl until well combine. Batter should be very thick, but not dry, so add additional milk if needed. Cover with compostable cling wrap and let sit on the counter at room temperature to ferment overnight.

Step 2

In the morning, batter should look risen and puffy. Preheat oven to 425F.

Step 3

Add all final batter ingredients, except zucchini and blueberries, to pre-batter and stir until well combined. Add shredded zucchini and combine well. Lastly, fold in blueberries.

Step 4

Grease a 12 x muffin pan with coconut oil or use unbleached parchment muffin cup liners. Use a ¼ cup measuring cup to scoop batter into each muffin cup. Fill to top.

Step 5

Bake at 425F for 7 minutes, then turn temperature down to 375F for remaining 18-20 minutes. Muffins should be golden and crisp on top.

Step 6

Remove from oven and let sit to cool for 10 minutes. Carefully remove each muffin and let cool on a rack.

Tip:

This recipe can be made dairy-free by substituting the milk for water.