Gluten-Free Blueberry Sourdough Muffins
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 muffins
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Calories
231 kcal
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Course
Baked Goods
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Cuisine
American
Gluten-Free Blueberry Sourdough Muffins
Description
Gluten-Free Blueberry Sourdough Muffins merge a hearty sourdough starter base with all-purpose gluten-free flour, coconut sugar, and fresh blueberries to create a moist and tender muffin. The recipe includes a coconut oil-based crumble topping mixed with cinnamon and coconut sugar that crisps up during baking, providing a sweet and spiced crust. The batter is thick, preserving the integrity of the blueberries without breaking them apart. Baking at 350°F yields muffins with a firm yet soft texture and a subtle sourdough tang balanced by the sweetness of coconut sugar and fruit.
The inclusion of a sourdough starter introduces mild acidity that complements the blueberries, while the use of coconut oil in both the batter and topping adds a gentle buttery aroma without dairy. These muffins are suitable for gluten-sensitive individuals and offer a unique flavor profile due to the fermented starter and coconut sugar combination. Eating them slightly cooled allows the flavors to settle and makes handling easier.
The recipe suggests using either active or inactive sourdough starter at room temperature, ensuring flexibility depending on your starter’s feeding schedule. The topping should be applied generously to provide textural contrast. Letting the muffins cool around twenty minutes is recommended before handling or serving to maintain their shape and texture.
Ingredients
Sourdough Muffins:
- 1 cup sourdough starter see note
- 1 egg large
- 1/4 cup coconut oil melted and cooled
- 1 tsp vanilla extract pure
- 1 cup all-purpose flour gluten-free
- 1/4 cup coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp salt sea salt
- 1 cup blueberries fresh
Crumble Topping
- 1/4 cup coconut oil softened
- 1/2 cup coconut sugar
- 1/3 cup all-purpose flour gluten-free
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees F and grease a 12-hole muffin pan with coconut oil (or butter/cooking oil of choice).
- In a mixing bowl, whisk together the sourdough starter, egg, coconut oil and vanilla extract. Continue whisking until very well-combined and there is no more oil separation.
- In a separate bowl, combine the flour, sugar, baking soda, and sea salt.
- Add the dry mixture to the mixing bowl with the wet mixture and stir until well combined. The batter will be very thick. Add the blueberries and gently fold them in (so as to avoid much breakage).
- Fill the muffin holes ⅔ to ¾ of the way full with batter (batter will rise).
- In a small bowl or measuring cup, combine the ingredients for the topping and stir well. Use your hands or a spoon to sprinkle topping generously over the blueberry muffin batter.
- Bake on the center rack of the preheated oven for 20 to 25 minutes, or until muffins feel firm when poked.
- Allow muffins to cool at least 20 minutes. Gently run a butter knife between the muffins and the muffin tray to pop them out.
Notes
- The sourdough starter can be used whether it is active or inactive, but make sure it is at room temperature for best mixing results.
- Use fresh blueberries and gently fold them in to avoid breaking and turning the batter blue.
- Let the muffins cool at least 20 minutes before removing them from the pan to maintain their shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 231kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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