Gluten Free Sourdough Discard Blueberry Muffins
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.
PREP TIME
15 minutes
COOK TIME
25 minutes
INGREDIENTS
12
Serves: 8
Ingredients
- 1 cup1 cup1 cup Gluten Free Sourdough Starter (click for recipe), (discard)
- 222 Eggs
- 0.5 cup0.5 cup0.5 cup Milk
- 1 Tbsp1 Tbsp1 Tbsp Gourmet Madagascar Vanilla Bean Paste - With Real Vanilla Seeds - Vanilla Bean Kings
- 0.333 cup0.333 cup0.333 cup Granulated White Sugar
- 1 cup1 cup1 cup Gluten-Free Flour
- 1 tsp1 tsp1 tsp Salt
- 1 tsp1 tsp1 tsp Baking Powder
- 1 tsp1 tsp1 tsp Cinnamon, Ground
- 2 cups2 cups2 cups Blueberries
- 0.5 cup0.5 cup0.5 cup Walnuts, optional
- 0.25 cup0.25 cup0.25 cup Turbinado Sugar, optional
Process
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.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Cupcakes & Muffins Desserts Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 195 |
| Fat: | 6 g |
| Carbohydrates: | 35 g |
| Protein: | 2 g |
| Cholesterol: | 2 g |
| Sodium: | 283 mg |
| Fiber: | 3 g |
| Sugars: | 20 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “Gluten Free Sourdough Discard Blueberry Muffins”
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Can you add the measurements for the baking soda and salt please?