Dairy-Free Sourdough Blueberry Muffins
Elevate your baking game with these dairy-free sourdough blueberry muffins, a deliciously wholesome treat that's perfect for any occasion. Made with sweet, juicy blueberries and a touch of tangy sourdough starter—even the discard kind!—these muffins are wonderfully soft, bursting with vibrant berry flavor, and topped with an optional sprinkle of dairy-free sugar for a delightful crunch. Using dairy-free milk and oil ensures they’re completely plant-based, making them suitable for those with dietary sensitivities or preferences. With just 15 minutes of prep and a short bake time, this recipe is as approachable as it is satisfying, and it pairs wonderfully with your morning coffee or as a quick snack. Whether you're an experienced baker or just starting out, these muffins promise a crowd-pleasing mix of nourishing ingredients and rich flavors!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 100 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 teaspoons Cinnamon (optional)
- 120 milliliters Dairy-free milk (e.g., almond, oat, or soy milk)
- 60 milliliters Neutral dairy-free oil (e.g., vegetable, avocado, or coconut oil)
- 1 teaspoon Vanilla extract
- 120 grams Unfed sourdough starter (discard or active, at room temperature)
- 150 grams Blueberries (fresh or frozen, do not thaw if frozen)
- 1 tablespoon Dairy-free sugar for topping (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each compartment for easy removal.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon (if using).
In a separate bowl, combine the dairy-free milk, oil, and vanilla extract. Whisk until well combined.
Add the unfed sourdough starter to the wet ingredients and mix until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together using a spatula or wooden spoon until just combined. Do not overmix; the batter will be thick.
Carefully fold the blueberries into the batter, ensuring they are evenly distributed.
Divide the batter evenly among the 12 prepared muffin cups. Fill each one about three-quarters full. If desired, sprinkle a pinch of dairy-free sugar on top of each muffin for added crunch.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2476 mg | 108% | |
| Total Carbohydrate | 339.4 g | 123% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 131.9 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 214 mg | 16% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 500 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
