Use your sourdough discard to make these delicious muffins!
Preheat your oven at 375 F
Sift the flour into a large bowl. Take a tablespoon of that flour and reserve
Add the baking soda, baking powder and salt to the flour and combine
In the bowl of your stand mixer whip the eggs until they are fluffy and have a light yellow color
Add the sugar to the eggs and combine
Add the whipping cream, the oil, the sourdough starter, and the extracts and combine well. Use a spatula if you need to break down the sourdough blob
Change from the wire whisk to the paddle attachment, add the flour in 3 batches and combine at medium-low speed
In separate bowl toss the blueberries and the tbsp of flour you reserved and carefully stirr tso they blueberries get a nice coat of flour
Add the blueberries to the batter and with a spatula stir until just combined (you can put now the batter in the fridge if you want)
line a muffin tin with baking cups and fill them to about 3/4
Add some blueberries on top as decoration
Bake for about 30 minutes or until they have a nice golden color
I like to use olive oil because I think it gives muffins in general a really nice aroma. And it's also how my mom taught me. But feel free to use melted butter or any other oil of your choice!
If you don't have blueberries, you can make these muffins with any other fruit