Vegan Sourdough Blueberry Muffins

Ingredients

• 1 cup (120g) all-purpose flour
• 1 cup (138g) yellow cornmeal
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 cup (227g) sourdough starter
• 1/4 cup (57g) oat milk
• 1/4 cup apple sauce
• 1 tbsp chia seeds
• 4 tablespoons (57g) melted vegan butter substitute (or 50g vegetable oil)
• 1/2 cup (156g ) maple syrup
• 2 cups (340g) blueberries

Instructions

• Preheat oven to 400F
• Mix the starter and all the wet ingredients together in a separate bowl
• Mix all the dry ingredients together in a bowl, leaving the blueberries aside
• Add the wet to the dry and blend together
• Add the blueberries last and stir only enough to mix in
• Spoon into muffin tin lined with muffin papers. Makes 12-16.