Sourdough Blueberry Muffins
Teri-Ann Carty
These delicious bakery style Sourdough Blueberry Muffins are a must if you are a sourdough baker. Refined sugar free, vegan and gluten-free!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
muffin tray
oven
sourdough starter
- 2 flax eggs (2 tbsp ground flax + 5 tbsp warm water)
- 2 bananas mashed
- ½ cup olive oil
- ½ cup maple syrup
- 1 cup sourdough starter
- 1 tsp vanilla
- 1 cup gluten free flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup fresh blueberries
- Turbinado sugar (optional)
Preheat the oven to 375. Line a muffin tin with parchment liners.
Scoop one cup of discard from your sourdough starter and set aside. Feed your starter as you would. Keep discard in the fridge until ready to use.
Prepare flax eggs and set aside to gel for 10 minutes. In the meantime, mash bananas in a large bowl and add olive oil, maple syrup, vanilla and whisk to combine.
Add flours, baking powder, baking soda and salt and mix thoroughly. Add in blueberries but reserve a few blueberries to garnish the tops of the muffins.
Use a spoon or ice-cream scoop to measure out 12 muffins. The batter will go almost to the top of each parchment liner.
Sprinkle turbinado if using and 3 blueberries onto each muffin. Bake for 23-25 minutes until a toothpick comes out clean and the tops are starting to turn a light golden brown.
Keyword blueberry, dairy free, gluten free, muffins, plant based, sourdough, vegan