Sourdough blueberry muffins

Ingredients

makes 12

• 160g self-raising flour
• 50g almond flour
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp fine sea salt
• 100g sourdough starter/discard
• 80g maple syrup or honey
• 240ml oat milk
• 60ml vegetable oil
• 1 flax egg or 3 tbsp aquafaba
• 190g fresh or frozen blueberries

Directions

1. Preheat the oven to 180°C. Line a muffin tin with 12 cases.
2. In a large bowl, add the flour, almond flour, baking soda, cinnamon and salt, and mix until well combined.
3. In a medium bowl, whisk the starter, maple syrup, milk, vegetable oil and flax egg/aquafaba until well combined.
4. Stir the wet ingredients into the dry until just combined. Gently fold in the blueberries.
5. Spoon the batter into the cases until ¾ full. Bake for 25-30 minutes or until golden brown, and a skewer inserted into the centre comes out clean. Leave to cool for 5 minutes in tin, then transfer the muffins to a wire rack to cool completely.