Go Back
Gluten Free Blueberry Sourdough Muffins

Gluten Free Blueberry Sourdough Muffins

Craving something delicious? These Gluten Free Blueberry Sourdough Muffins are a perfect blend of tangy and sweet. Bursting with juicy blueberries and made with wholesome ingredients, they are a delightful treat for breakfast or a snack. Easy to whip up, you won't be able to resist making them tonight!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

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

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Frying Pan
  • Wooden Spoon
  • Whisk

Method
 

  1. Preheat your oven to 350 degrees F. Grease a 12-hole muffin pan with coconut oil or your preferred cooking oil to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. Now, fold in the fresh blueberries gently, being careful to maintain the integrity of the berries.
  6. Fill each muffin hole about two-thirds to three-quarters full with the batter.
  7. 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.
  8. Transfer the muffin pan to the center rack of your preheated oven. Bake for 20 to 25 minutes.
  9. 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.
  10. Enjoy your Gluten Free Blueberry Sourdough Muffins warm, or store them in an airtight container for later.

Notes

  • Tip 1: Use un-fed, inactive starter or fed and active. Be sure your starter is room temp before using it in the recipe.
  • Tip 2: Replace the coconut oil with melted butter.
  • Tip 3: Use regular brown sugar or white sugar in place of coconut sugar.