Gluten Free Sourdough Discard Blueberry Muffins (Edit recipe)

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My gluten-free sourdough discard blueberry muffins are soft, fluffy, and bursting with juicy blueberries in every bite! Made with your sourdough discard, they have a subtle tang that perfectly balances the sweetness, creating a bakery-style treat you’ll love. This easy, one-bowl recipe is perfect for using up extra sourdough discard while baking a delicious, gluten-free snack.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

12

Serves: 8

Ingredients

1 cup Gluten Free Sourdough Starter (click for recipe), (discard)
2 Eggs
0.5 cup Milk
1 Tbsp Gourmet Madagascar Vanilla Bean Paste - With Real Vanilla Seeds - Vanilla Bean Kings
0.333 cup Granulated White Sugar
1 cup Gluten-Free Flour
1 tsp Salt
1 tsp Baking Powder
1 tsp Cinnamon, Ground
2 cups Blueberries
0.5 cup Walnuts, optional
0.25 cup Turbinado Sugar, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350°F and line a muffin tin with liners or lightly grease with oil.
In a large mixing bowl, whisk together the sourdough discard, eggs, sugar, vanilla extract, and milk until smooth.
In a separate bowl, whisk together the gluten-free flour blend, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Gently fold in the fresh or frozen blueberries, ensuring even distribution throughout the batter.
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle a bit of turbinado sugar on top of each muffin for a little extra crunch.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

*Note: Recipe makes 8 Bakery style muffins or 18 regular-sized muffins. For a larger muffin, bake for 25-30 minutes. For a smaller muffin, bake for 18-22 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	168
Fat:	6 g
Carbohydrates:	28 g
Protein:	2 g
Cholesterol:	2 g
Sodium:	283 mg
Fiber:	3 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.