Blueberry and Lemon Sourdough Muffins (Vegan)

I wanted to see whether a sourdough starter can be used to make sweet Muffins/ Cake. Blueberry and lemon is my favourite flavour and this batch comes together quickly. Its fully vegan too and ready in less than 30 minutes.

Ingredients:

For the batter

• 1 1/4 cups all purpose flour

• 1/2 cup granulated sugar

• 1/2 teaspoon salt

• 2 teaspoons baking powder

• 1/3 cup sunflower oil

• 2 tbsp coconut yogurt

• 1/3 cup plant based milk room temperature

• Zest of one lemon

• 1/4 cup sourdough discard

• 150 g fresh blueberries

For the syrup

• 2 teaspoons sugar

• Juice of one lemon

Method:

Start by mixing all the ingredients for the batter together. Stop as soon as all the flour is incorporated or the muffins will be tough. Place in a baking tray lined with parchment or individual muffin tins (if you wish to make muffins). Bake for 10-15 minutes at 180 degrees C. If making muffins, you may need to cook them a little longer, as the will be deeper.

For the syrup, simply mix the sugar and lemon juice together until the sugar dissolves. Set aside.

Drizzle the lemon juice mixture over the baked cake while still warm. Leave to cool before cutting into and eating.