Sourdough discard blueberry and chocolate cupcakes

Since having our sourdough starter (Dough Exotic) we have had to be creative about how we use the discard. This recipe is based on The Boy Who Bakes banana and chocolate recipe; we didn't have any over-ripe bananas so used an extra egg.

Sourdough discard blueberry and chocolate cupcakes
Makes 20 cupcakes

200g sourdough discard
1 tsp vanilla extract
3 eggs
150g softened unsalted butter
185g granulated sugar
150g plain flour
2 tsp baking powder
1/2 tsp table salt
125g blueberries
125g dark chocolate, roughly chopped into chunks

Preheat the oven to 180C and line muffin tin with cake cases.

Stir the sourdough discard, vanilla extract and eggs.

In a separate bowl whisk the softened butter and sugar until pale and creamy. Add this to the sourdough bowl.

Fold in the flour, baking powder and salt.

Stir through the blueberries and dark chocolate.

Spoon into the cupcake cases and bake in the preheated over for 22 minutes.

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