Gluten-Free Blueberry Sourdough Muffins Recipe
Introduction
These Gluten-Free Blueberry Sourdough Muffins are a delightful blend of tangy sourdough and sweet blueberries, perfect for a wholesome breakfast or snack. Made with simple ingredients and a crumbly cinnamon topping, they’re both flavorful and naturally gluten-free.
Ingredients
- 1 cup sourdough starter (see note)
- 1 large egg
- 1/4 cup coconut oil, melted and cooled*
- 1 tsp pure vanilla extract
- 1 cup gluten-free all-purpose flour
- 1/4 cup coconut sugar**
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup fresh blueberries
- Crumble Topping:
- 1/4 cup coconut oil, softened
- 1/2 cup coconut sugar
- 1/3 cup gluten-free all-purpose flour
- 1 tsp ground cinnamon
Instructions
- Step 1: Preheat the oven to 350 degrees F and grease a 12-hole muffin pan with coconut oil, butter, or your preferred cooking oil.
- Step 2: In a mixing bowl, whisk together the sourdough starter, egg, melted coconut oil, and vanilla extract until fully combined and no oil separates.
- Step 3: In a separate bowl, mix the gluten-free flour, coconut sugar, baking soda, and sea salt.
- Step 4: Add the dry ingredients to the wet mixture and stir until the batter is thick and well combined. Gently fold in the fresh blueberries to avoid breaking them.
- Step 5: Fill each muffin cup about 2/3 to 3/4 full with the batter, as it will rise during baking.
- Step 6: In a small bowl, combine the coconut oil, coconut sugar, gluten-free flour, and cinnamon for the crumble topping. Stir well and sprinkle generously over each muffin.
- Step 7: Bake in the center rack for 20 to 25 minutes, or until muffins feel firm and a digital thermometer reads 190 degrees F in the center.
- Step 8: Let the muffins cool for at least 20 minutes. Use a butter knife to gently loosen them from the pan before removing.
Tips & Variations
- Use un-fed, inactive sourdough starter or fed and active; just ensure it’s at room temperature before mixing.
- Replace coconut oil with melted butter for a richer flavor.
- Swap coconut sugar with regular brown or white sugar if preferred.
- Try adding a handful of chopped nuts or lemon zest to the batter for extra texture and brightness.
Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm them gently in a microwave or oven until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just fold them gently into the batter without thawing to prevent excess moisture.
Do the muffins taste sour from the sourdough starter?
These muffins have a subtle tang from the sourdough starter, balanced by the sweetness of the sugar and blueberries, making the flavor pleasantly mild.
PrintGluten-Free Blueberry Sourdough Muffins Recipe
These Gluten-Free Blueberry Sourdough Muffins combine the tangy depth of sourdough starter with sweet, juicy blueberries in a moist, tender muffin. Featuring a crunchy cinnamon-sugar crumble topping made with coconut oil and coconut sugar, these muffins are perfect for a wholesome breakfast or snack. Made with gluten-free all-purpose flour and natural sweeteners, they cater to gluten-free diets without compromising on taste or texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Sourdough Muffins:
- 1 cup sourdough starter (see note)
- 1 large egg
- 1/4 cup coconut oil, melted and cooled*
- 1 tsp pure vanilla extract
- 1 cup gluten-free all-purpose flour
- 1/4 cup coconut sugar**
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup fresh blueberries
Crumble Topping:
- 1/4 cup coconut oil, softened
- 1/2 cup coconut sugar
- 1/3 cup gluten-free all-purpose flour
- 1 tsp ground cinnamon
Instructions
- Prepare the muffin pan: Preheat your oven to 350°F (175°C) and grease a 12-hole muffin pan using coconut oil or your preferred butter or cooking oil to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, whisk together the sourdough starter, egg, melted and cooled coconut oil, and vanilla extract thoroughly until the mixture is uniform and no oil separation is visible.
- Combine dry ingredients: In a separate bowl, sift together the gluten-free all-purpose flour, coconut sugar, baking soda, and sea salt, ensuring an even distribution of leavening and sweetness.
- Incorporate dry into wet: Gradually add the dry ingredients into the wet mixture. Stir until everything is well combined forming a thick batter. Take care not to over-mix.
- Add blueberries: Gently fold in the fresh blueberries to the batter to minimize breaking the berries while ensuring they’re evenly distributed throughout.
- Fill muffin pan: Spoon the batter into the prepared muffin holes, filling each about two-thirds to three-quarters full, keeping in mind the batter will rise when baking.
- Make the crumble topping: In a small bowl or measuring cup, mix together softened coconut oil, coconut sugar, gluten-free flour, and ground cinnamon until crumbly. Sprinkle this mixture generously over each muffin.
- Bake: Place the muffin pan on the center rack of the preheated oven and bake for 20 to 25 minutes. They are done when a digital thermometer inserted into the center reads 190°F or when muffins feel firm to the touch.
- Cool and remove: Allow muffins to cool for at least 20 minutes to set. Use a butter knife to gently separate and pop the muffins out from the pan without breaking.
Notes
- Use either un-fed, inactive sourdough starter or a fed, active one, but be sure it is at room temperature before using.
- *You can substitute coconut oil with melted butter if preferred for a different flavor profile.
- **Regular brown sugar or white sugar may be used instead of coconut sugar for the muffin and topping.
Keywords: gluten-free muffins, blueberry muffins, sourdough muffins, healthy muffins, breakfast muffins, gluten-free baking
