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Blueberry Banana Sourdough Muffins

The perfect, breakfast, midday snack or sweetness after dinner!

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I am currently sitting at the kitchen table at our cottage rental staring out at gorgeous Charleston Lake. I know, rough life. I have been waiting for this for over a year and now, 3 days in I finally feel like I am getting settled. Yesterday we had a birthday celebration for my step father and had a big gang of family. Lots of kids, noise, laughter, food and sunshine. Sheer perfection. I have missed my family and relish the opportunity to be with them. This morning is a whole other level of bliss. Everything is so quiet except for the occasional bird and the gentle sounds of the fans circulating the humid air.

I busted my butt to get projects wrapped up so I could be here without any stress and while I do plan on working my goal is to unplug as much as possible and be here NOW. So far, 3 days in, I have not been all that successful. I am posting on the gram a little too often but hoping I will be able to release my grip on that as time goes by. Two weeks will fly by as it does and there is no better time than right NOW.

One of my goals over the next 2 weeks is to publish a few recipes here. I have neglected this space but intend to be more present here. I feel sometimes I am typing into a void but I also think there are a few of you out there that actually want my recipes haha so here we are. Doing exactly that.

This recipe is most likely not going to be for all of you unless you all start making sourdough so I apologize in advance for this. The plan is to make these without sourdough discard also to make them accessible for all but UNTIL then… I made these a couple of times and tbh I DON’T know which ones I preferred more. The first time I made it with whole wild blueberries. The berries were very small and super delicious. They folded into the batter so well and each bite had a little blueberry burst. For the second round I made a blueberry chia jam with massive big blues we picked ourselves. They too were super delicious but not appropriate for small muffins, hence the jam. So really there isn’t a wrong way to make them. 

If you have big blues try the jam method (recipe below) or if you have the small wild variety fold them in! Either way, they are hot damn delicious and a marvellous way to use up your sourdough discard.


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Blueberry Banana Sourdough Muffins

Teri-Ann Carty
These banana sourdough muffins are perfectly paired with my homemade blueberry jam! What a delicious breakfast, midday snack or evening delight!
Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast, Desserts & Sweets
Servings 12


  • oven
  • muffin tray



  • 1 flax egg (1 tbsp ground flax + 2 1/2 tbsp warm water)
  • 1 banana (mashed)
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • ¾ cup sourdough starter discard
  • 1 tsp vanilla
  • 1 cup gluten-free flour blend
  • ¾ tsp baking soda
  • ¼ tsp salt
  • Homemade blueberry jam or 1 cup wild blueberries


  • ¾ cup oats
  • cup gluten-free flour blend
  • pinch salt
  • 2 tsp cinnamon
  • ¼ cup melted coconut oil or vegan butter


  • 1 cup fresh or frozen blueberries
  • 1-2 tsp maple syrup
  • 2 tbsp chia seeds



  • Preheat the oven to 350 degrees. Line a muffin tin with silicone cupcake wrappers OR parchment wrappers.
  • In a large bowl prepare flax egg by whisking flax and warm water together. Set aside to gel for 10 minutes.
  • Once thickened, whisk in mashed banana, oil, maple syrup, vanilla and sourdough discard.
  • Next add in dry ingredients. Switch to a spatula or a spoon to mix thoroughly.
  • Finally, gently fold in wild blueberries if using and scoop into muffin liners. IF USING JAM METHOD, spoon a heaping tbsp into the bottom of cups, then add 1 tsp of blueberry chia jam in the middle and top with remaining batter.
  • In a separate medium sized bowl mix together the crumble topping. Use your fingers to top each muffin. Place in a preheated oven and bake for 20-22 minutes or until the toothpick comes out clean. Do not overbake or they become too dry.
  • Once done, remove from the oven and let rest in the muffin tin on a wire rack for 10 minutes. Gently remove from tin and allow to cool completely before eating.


  • In a small pot, heat berries over medium heat. Once they start to break down mash with a spoon, fork or potato masher. Cook for about 10 minutes, decreasing heat if it starts to burn.
  • Add in maple syrup and cook for 5 minutes more.
  • Remove from heat and add in chia seeds.
  • Transfer to a jar and cool completely before sealing and placing in the fridge. Keeps for up to 10 days.
Keyword breakfast, dairy free, dessert, gluten free, muffin, nut free, plant based, sweet, vegan

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