Berry Vanilla Snacking Muffins

These wholesome muffins can be thrown together in nearly no time, using whatever berry you love best. With nutrient-dense ingredients like yogurt and maple syrup, these tasty muffins make a great addition to your breakfast or a fun snack.

Notes:

You can make these muffins whatever flavor you want using the same base ingredients. The added fruit is very easy to swap out depending on what you have available. I like to use fresh chopped strawberries or frozen wild blueberries best.

The sourdough discard can be easily omitted. As a subsitiute, add 1/4 Cup extra flour and 1/4 Cup milk.

The egg can be substituted with 1/4 Cup apple sauce

Berry Vanilla Snacking Muffins

makes 12 muffins

Ingredients

• 1 1/2 Cups flour

• 1 tsp baking soda

• 1/4 tsp salt

• 1/2 Cup plain yogurt

• 1/2 Cup olive oil

• 1/2 Cup maple syrup

• 1/2 Cup sourdough discard

• 1 egg

• 1 tsp vanilla

• 1/2 tsp citrus zest (I like to use orange zest with bluberries, lemon zest with strawberries, or lime zest with raspberries.)

• 1 C berries (I like to use frozen wild blueberries or fresh chopped strawberries.)

• 12 walnuts or pecans (optional)

Directions

1. Preheat oven to 400 F (200 C) and prep a muffin tin with liners.

2. Add the wet ingredients (yogurt, discard, maple syrup, olive oil, egg, and vanilla) to a large bowl. Mix until just combined.

3. Add the dry ingredients (flour, baking soda, salt) to the bowl and mix until just combined.

4. Add the berries and zest and give the bowl another quick stir, but don't overmix the batter.

5. Use an icecream scooper or small measuring cup to pour the batter, equally filling the 12 muffin cups. Add one nut to the top of each muffin, if you wish.

6. Bake for 20-25 mins or until muffins are golden brown and a toothpick comes out clean-ish.

7. Let cool for at least 15 mins before gobbling one down! Once fully cooled, store in an airtight container for 2 days on the counter or 5 days in the fridge.

8. En guete, bon appetit, enjoy!!!