I was looking for a way to use up the seemingly endless supply of blueberries and mulberries we have this year (no complaint at all, I feel rich!) and thought about making muffins that I could freeze. I also wanted to use up some okara or some sourdough discard in the process. Since my daughter won’t be eating these muffins, I think I will try to use maximum eggs in the recipe too (abundance can be such a chore… joking).
- 1 cups plain flour
- 1 cups whole wheat flour
- 1 cup okara or sourdough discard
- ¾ cup sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- ⅔ cup oil
- 2 egg
- 1 cup soy milk (may need to add a little more milk if using okara)
- 2 cups mulberries/ blueberries or a combination
- 1 chopped apple
Mix all dry ingredients together in a bowl, then add wet ingredients except berries and apple. Mix well to combine, but be careful not to overmix. Add fruit and stir to combine. Spoon mix into greased muffin tins and bake at 200 degrees C for 20 minutes.
You can sprinkle some granulated sugar and cinnamon over the muffin tops before baking if you are feeling fancy; it gives the muffins a nice crackly top.
These muffins freeze well, but they don’t last in the cupboard for long as the moist berries become mouldy fairly quickly.
The blue/green/purple hue is from the mulberries and blueberries combined. I actually love the colour. The muffins taste light and soft and fruity; just the way they should taste.