Name: Gluten Free Blueberry Sourdough Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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; 1/4 cup Coconut oil (Softened); 1/2 cup Coconut sugar; 1/3 cup Gluten-free all-purpose flour; 1 tsp Ground cinnamon

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There’s something truly special about baking your very own muffins, and when it comes to my indulgence, Gluten Free Blueberry Sourdough Muffins are at the top of my list. I remember the first time I ventured into incorporating sourdough into sweet treats. The idea seemed a little wild at first, but I was curious. Armed with a bubbling jar of sourdough starter, I decided to experiment, and let me tell you, the results were nothing short of magical. The combination of tangy sourdough with sweet, bursty blueberries creates a muffin that’s both comforting and delightfully unique.

As I pulled my first batch from the oven, the warm, buttery aroma danced through my kitchen. Each muffin was perfectly golden, with the blueberries peeking out, inviting you to take a bite. Just imagining the fluffy texture is enough to make me crave them again. They’re not just muffins; they’re a testament to the beauty of using simple, wholesome ingredients in creative ways. Whether you’re enjoying them for breakfast, as a snack, or even dessert, they’ve got that enticing balance of sweetness and a hint of tang that keeps you coming back for more. Adding to that, knowing they’re gluten-free brings a sense of joy to those who need it, making them perfect for everyone to enjoy.

So, if you’re ready to delve into the wonderful world of baking, I invite you to join me in creating these Gluten Free Blueberry Sourdough Muffins. Let’s embrace the simple pleasure of home-baked goodness that fills our hearts and homes with warmth!

Recipe Snapshot

Total Time:
30 mins

Prep Time:
10 mins

Cook Time:
20 mins

Difficulty:
Medium

Calories:
180 kcal

Protein:
3 g

Diet:
Gluten-Free, Low FODMAP

Fat:
8 g

Tools Used:
Oven, Mixing Bowl, Baking Sheet, Frying Pan, Wooden Spoon, Whisk

What Sets This Gluten Free Blueberry Sourdough Muffins Apart

1. Unique Flavor Profile

What sets Gluten Free Blueberry Sourdough Muffins apart is the unique flavor profile provided by the sourdough starter. The natural fermentation process gives these muffins a delightful tang that complements the sweetness of the blueberries beautifully. This isn’t just another muffin recipe; it’s a delightful fusion of flavors!

2. Health Benefits

Using gluten-free flour means that those with gluten sensitivities can indulge without worry. Plus, the inclusion of blueberries adds antioxidants, vitamins, and a burst of natural sweetness. It’s a treat that not only tastes good but is also good for you!

3. Versatile and Flexible

This recipe is incredibly versatile. You can easily switch up the blueberries for other fruits, or even add a handful of nuts for an extra crunch. It allows for creativity, making it easy to cater to your personal taste. Who wouldn’t love a recipe that can be adapted to your liking?

4. Perfect for Meal Prep

These muffins are fantastic for meal prep! Bake a batch ahead of time, and you’ll have delicious, healthy snacks or breakfast ready to go throughout the week. Just pop them in the fridge or freezer, and they will be ready whenever you need a quick bite.

5. Easy to Make

Despite their delightful complexity of flavors, these muffins are surprisingly easy to make! With just a few simple steps, you can whip up a batch that will impress your friends and family. The joy of baking without feeling overwhelmed is a wonderful experience!

6. Great for Any Occasion

Whether it’s a cozy family breakfast or a gathering with friends, Gluten Free Blueberry Sourdough Muffins fit right in. They’re perfect for serving at brunch, or enjoying as a sweet treat with your afternoon coffee. Whichever occasion it is, they’ll surely be a hit.

Ingredients Overview for Gluten Free Blueberry Sourdough Muffins

When crafting Gluten Free Blueberry Sourdough Muffins, selecting the right ingredients is essential for achieving that perfect texture and flavor. Each ingredient plays a vital role, whether it’s the sourdough starter providing that unique tang or the blueberries adding a burst of sweetness. Together, they create a harmonious blend that delivers both taste and satisfaction.

Sourdough starter – 1 cup: This is the heart of the recipe. Ensure your starter is at room temperature for the best results. It lends that characteristic tang and rise to the muffins.
Large egg – 1: Acts as a binder and helps to provide structure while adding moisture.
Coconut oil – 1/4 cup melted and cooled: This provides a rich, buttery flavor while keeping the muffins moist.
Pure vanilla extract – 1 tsp: Adds warmth and depth of flavor to the muffins.
Gluten-free all-purpose flour – 1 cup: This is your main structure-building ingredient, providing the bulk of the muffin.
Coconut sugar – 1/4 cup: A natural sweetener that adds a hint of caramel flavor.
Baking soda – 1/2 tsp: This helps the muffins rise and become light and fluffy.
Sea salt – 1/4 tsp: Enhances all the flavors and balances the sweetness.
Fresh blueberries – 1 cup: These juicy gems are the star of the show, providing sweetness and a delightful burst in each bite.
Coconut oil – 1/4 cup softened: Used for the topping, it adds moisture and richness.
Coconut sugar – 1/2 cup: Another layer of sweetness that creates a lovely topping texture.
Gluten-free all-purpose flour – 1/3 cup: Blends into the topping for added structure and texture.
Ground cinnamon – 1 tsp: Adds a warm spice that beautifully complements the blueberries.

How to Cook Gluten Free Blueberry Sourdough Muffins

Making Gluten Free Blueberry Sourdough Muffins is a simple and enjoyable process. Follow these steps to create delicious muffins that everyone will love. You’ll find that the combination of flavors and textures is truly rewarding!

Preheat your oven to 350 degrees F. Grease a 12-hole muffin pan with coconut oil or your preferred cooking oil to prevent sticking. This step is key; a well-greased pan ensures easy muffin removal.
In a mixing bowl, whisk together the sourdough starter, egg, coconut oil, and vanilla extract. Continue whisking until everything is very well-combined with no visible oil separation. This will create a smooth base for your muffins.
In a separate bowl, combine the gluten-free all-purpose flour, coconut sugar, baking soda, and sea salt. Make sure to mix these dry ingredients thoroughly so that the baking soda is evenly distributed.
Slowly add the dry mixture to the wet mixture in the mixing bowl. Stir gently until everything is well combined. The batter will be quite thick—that’s normal!
Now, fold in the fresh blueberries gently. Be careful here; you want to maintain the integrity of the berries, minimizing any breakage for that beautiful burst of flavor.
Fill each muffin hole about two-thirds to three-quarters full with the batter. Don’t overfill, as the muffins will rise during baking.
In a small bowl, combine the topping ingredients: coconut oil, coconut sugar, and gluten-free all-purpose flour. Mix well until crumbly and sprinkle generously over the filled muffin batter.
Transfer the muffin pan to the center rack of your preheated oven. Bake for 20 to 25 minutes. To test for doneness, insert a toothpick or digital thermometer into the center of a muffin—it should come out clean or with just a few crumbs attached.
Once baked, allow the muffins to cool in the pan for at least 20 minutes. Gently run a butter knife around the edges to help release them from the pan.
Enjoy your Gluten Free Blueberry Sourdough Muffins warm, or store them in an airtight container for later. They make a fabulous snack or breakfast!

Things Worth Knowing

Ingredient Temperature Matters: Ensure your sourdough starter is at room temperature before use. This helps in achieving the best texture and rise.
Don’t Overmix: Be gentle when folding in the blueberries. Overmixing can lead to tough muffins.
Optional Mix-ins: Feel free to experiment with different fruits or nuts to give your muffins a personal twist!
Check for Doneness: Besides the toothpick test, the muffins should feel firm to the touch when properly baked.
Cool Before Serving: Allowing the muffins to cool helps them set. They’ll be easier to remove from the pan.

Helpful Notes about Gluten Free Blueberry Sourdough Muffins

Here are some helpful notes to ensure your baking experience is as smooth as possible!

Storage: Keep any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, refrigerate them.
Freezing: Muffins can be frozen for up to three months. Individually wrap them in plastic wrap and place them in a freezer-safe bag.
Pairing: These muffins are fantastic with coffee or tea—perfect for breakfast or an afternoon snack!
Freshness Tip: Reheat muffins for a few seconds in the microwave for that just-baked warmth!
Serving Suggestions: Serve with a smear of your favorite nut butter or a dollop of yogurt for added indulgence.

What to Serve Alongside Gluten Free Blueberry Sourdough Muffins

Pairing Gluten Free Blueberry Sourdough Muffins with the right accompaniments can elevate your eating experience to new heights. Here are some ideas to consider:

Fresh Fruit Salad: A refreshing mix of seasonal fruits perfectly complements the flavors of the muffins.
Yogurt Parfait: Layer yogurt with granola and berries for a delightful and wholesome breakfast.
Nut Butter: Spread some almond or peanut butter on top for added protein and richness.
Herbal Tea: A soothing cup of herbal tea balances the sweetness of the muffins and is perfect for any time of day.
Brunch Spread: Serve these muffins alongside an assortment of cheeses, meats, and more for a beautiful brunch display.
Holiday Treats: These muffins are great for special occasions, making them a perfect addition to your holiday gatherings.

FAQ

While you can certainly try using regular flour, it’s important to note that this will change the recipe significantly. The gluten-free all-purpose flour is essential for keeping these muffins light and fluffy without the gluten. If gluten is not a concern for you, using regular flour can yield delicious results, but may require adjustments to the liquid ratios due to the different absorbency.

To keep your Gluten Free Blueberry Sourdough Muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them for longer, consider freezing them. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months! Just thaw them when you’re ready to enjoy.

If you don’t have coconut oil on hand or prefer not to use it, you can substitute it with melted butter or vegetable oil. Both options will provide a similar moisture level, though butter will add a richer flavor. Just make sure whatever you use is in a liquid state when incorporating it into the batter.

Absolutely! The beauty of Gluten Free Blueberry Sourdough Muffins lies in their versatility. Feel free to swap out the blueberries for other fruits like raspberries, chopped strawberries, or even diced apples. Just keep in mind that the cooking time may vary slightly depending on the moisture content of the fruits you’re using.

Conclusion

In conclusion, Gluten Free Blueberry Sourdough Muffins are a delightful treat that combines the tang of sourdough with the sweetness of fresh blueberries, creating an irresistible snack. I encourage you to give this recipe a try; the joy of homemade muffins awaits you! They are perfect for any occasion, and I can’t wait for you to experience the deliciousness that comes from your kitchen.