Gluten-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
Scale
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
