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Blueberry Banana Sourdough Muffins

These banana sourdough muffins are perfectly paired with my homemade blueberry jam! What a delicious breakfast, midday snack or evening delight!
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Servings: 12 muffins
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Equipment

  • oven
  • muffin tray

Ingredients

MUFFIN INGREDIENTS

  • 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

CRUMBLE TOPPING INGREDIENTS

  • ¾ cup oats
  • ⅓ cup gluten-free flour blend
  • pinch salt
  • 2 tsp cinnamon
  • ¼ cup melted coconut oil or vegan butter

BLUEBERRY CHIA JAM INGREDIENTS

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

Instructions

MUFFIN INSTRUCTIONS

  • 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.

BLUEBERRY CHIA JAM INSTRUCTIONS

  • 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.

Nutrition

Nutrition Facts
Blueberry Banana Sourdough Muffins
Serving Size
 
1 muffin
Amount per Serving
Calories
193
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Sodium
 
119
mg
5
%
Potassium
 
96
mg
3
%
Carbohydrates
 
23
g
8
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%
Vitamin A
 
15
IU
0
%
Vitamin C
 
2
mg
2
%
Calcium
 
39
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.