Homemade Sourdough Blueberry Muffins {Overnight!}

theclevercarrot.com

Tatia Veltkamp

200 g all purpose flour ( 1 ½ cups)

½ tsp. baking soda

½ tsp fine sea salt

60 g sourdough starter ( active sourdough starter or sourdough discard)

½ cup whole milk

115 g ( 8 tbsp.) unsalted butter, at room temperature (soft)

200 g ( 1 cup) granulated sugar

1 tsp. vanilla extract

Zest of 1 lemon

2 large eggs

165 g ( 1 heaping cup) fresh blueberries, plus more for decoration

Powdered sugar, to serve

Directions at theclevercarrot.com

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