Sourdough Discard Lemon Blueberry Muffin Bread

This quick bread is super easy to make and is a delicious addition to any breakfast, brunch, or even dessert. It's a great use for that discard piling up in your refrigerator. 

Note: this recipe yields two pound-sized loaves, so cut it in half if you'd only like one.

Ingredients:

For the bread:

  1. Two lemons
  2. 400g white sugar
  3. 2 sticks melted butter
  4. 6 eggs
  5. 115g avocado oil
  6. 2tsp vanilla paste (or extract)
  7. 125g whole milk
  8. 200g sourdough discard
  9. 360g all-purpose flour
  10. 2tsp salt
  11. 2tsp baking powder
  12. 360g fresh blueberries

For the topping:

  1. 1 stick butter 
  2. 50g white sugar
  3. 120g all-purpose flour
  4. dash of salt

Method:

  1. Preheat oven to 350F.
  2. Zest and juice 2 lemons. Reserve a small amount of zest for the topping.
  3. Combine zest and juice with sugar and butter. Beat well for about a minute. 
  4. Add eggs, avocado oil, vanilla, and milk. Whisk to combine.
  5. Mix in sourdough discard.
  6. In a separate bowl, combine flour, salt, and baking powder, mixing well.
  7. Pour the dry ingredients into the wet and mix until just combined, taking care not to overmix.
  8. In the bowl you used for the dry ingredients, toss blueberries in about a tablespoon of all-purpose flour.
  9. Fold the blueberries into your batter gently.
  10. Lightly grease two pound loaf tins and line with parchment paper. Evenly pour batter between the tins. 
  11. In a small bowl combine melted butter, sugar, flour, and salt with your reserved lemon zest. Mix well.
  12. Spread and crumble mixture over the tops of your loaves evenly.
  13. Bake at 250F for 70 minutes