Sourdough Blueberry Muffins
These delicious bakery style Sourdough Blueberry Muffins are a must if you are a sourdough baker. Refined sugar free, vegan and gluten-free!
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Servings: 12 muffins
Equipment
- muffin tray
- oven
- sourdough starter
Ingredients
- 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)
Instructions
- 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.
Nutrition
Serving: 1muffin | Calories: 227kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 180mg | Potassium: 122mg | Fiber: 3g | Sugar: 12g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.