Gluten-Free Sourdough Blueberry Muffins
Elevate your morning routine with these irresistible Gluten-Free Sourdough Blueberry Muffins! Perfectly moist and bursting with juicy blueberries, this recipe combines the tangy complexity of a gluten-free sourdough starter discard with the warm sweetness of coconut sugar and a hint of cinnamon. Crafted with almond flour and a gluten-free all-purpose flour blend, these muffins are a dream for those avoiding gluten. Tossed in a light dusting of flour, the blueberries stay evenly distributed throughout the crumb, creating a delightful bite every time. Ready in just 40 minutes, they’re ideal for busy mornings or a wholesome treat anytime. Enjoy them fresh out of the oven or save leftovers for a quick grab-and-go snack. Whether served warm or chilled, these muffins are sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cups Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 2 large Eggs
- 0.75 cups Coconut sugar
- 0.25 cups Coconut oil (melted and cooled)
- 1 teaspoons Vanilla extract
- 0.5 cups Gluten-free sourdough starter discard
- 0.5 cups Unsweetened almond milk (or other non-dairy milk)
- 1 cups Fresh blueberries
- 1 tablespoons Gluten-free flour (for dusting blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a medium bowl, whisk the eggs until frothy. Add the coconut sugar, melted coconut oil, and vanilla extract, mixing until fully combined.
Stir in the gluten-free sourdough starter discard and almond milk, ensuring a smooth and uniform mixture.
Add the wet ingredients to the dry ingredients and gently fold until just combined. Be careful not to overmix; some lumps are okay.
In a small bowl, toss the fresh blueberries with 1 tablespoon of gluten-free flour to prevent them from sinking to the bottom of the muffins during baking.
Gently fold the blueberries into the batter, reserving a few for topping if desired.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If reserved, place a few blueberries on top of each muffin.
Bake in the preheated oven for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2357 mg | 102% | |
| Total Carbohydrate | 411.9 g | 150% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 197.0 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 439 mg | 34% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 392 mg | 8% | |
*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.
