Sourdough Blueberry Muffins

In this post, learn how to make my Sourdough Blueberry Muffins for a nourishing snack or a quick, on-the-go breakfast.

I am so excited to share with you guys my sourdough blueberry muffin recipe! These muffins are great for making up ahead of time and enjoying all week as a healthy snack or can even be an easy on-the-go breakfast in a pinch. If you are new to sourdough, I have a whole blog post on how to make your own starter here.

Let’s get into how to make these mouth-watering Sourdough Blueberry Muffins!

Sourdough Blueberry Muffin Recipe

Ingredients:

2 cups flour

1/2 cup sucanat (or sugar of your choice)

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

6 tbsp butter or coconut oil, melted

1 egg

1 cup sourdough starter

1 tsp vanilla

1 cup blueberries

2 scoops collagen (I used this one)

1 cup milk

Instructions:

1. Mix flour, starter, and milk and ferment for at least 8 hours in the fridge
2. After the bulk ferment, add in all remaining ingredients except blueberries and mix until just combined
3. Gently fold in blueberries
4. Pour a generous amount of batter into muffin tin (mine makes 12 muffins)
5. Bake at 425 ° for 25 minutes or until golden brown

To make ahead:

You can simply bake up these muffins and store at room temperature to enjoy throughout the week. Or, you can freeze to keep for even longer. To freeze, allow them first to completely cool and store in a gallon size freezer bag. When you want to reheat, pull them out the night before to fully thaw, then either wrap the muffin in a damp paper towel and heat it in the microwave, or bake them at 350 °F for 10 min or until heated through.

I hope you enjoyed this post on my favorite Sourdough Blueberry Muffins and give them a try! They really are so simple, and make for the perfect wholesome snack. Or pair them with a side of yogurt, scrambled eggs, or a glass of raw milk & you’ve got yourself a super tasty, super nourishing breakfast.