Dairy-Free Sourdough Blueberry Muffins

Indulge in the perfect blend of tangy sourdough goodness and juicy blueberries with these Dairy-Free Sourdough Blueberry Muffins! Crafted to be both light and moist, this recipe utilizes unfed sourdough starter to add a subtle depth of flavor while eliminating dairy, making it ideal for those with dietary restrictions. A touch of cinnamon enhances the muffins’ aromatic appeal, while the combination of fresh (or frozen) blueberries ensures bursts of sweetness in every bite. Ready in just 40 minutes, these muffins are quick, easy, and topped with an optional sprinkle of dairy-free sugar for a delightful crunch. Whether enjoyed warm from the oven or as a grab-and-go breakfast, these muffins are a wholesome treat the whole family will love. Perfect for sourdough enthusiasts, dairy-free bakers, and blueberry lovers alike!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 240 grams All-purpose flour
• 100 grams Granulated sugar
• 2 teaspoons Baking powder
• 0.25 teaspoons Baking soda
• 0.5 teaspoons Salt
• 0.5 teaspoons Cinnamon (optional)
• 120 milliliters Dairy-free milk (e.g., almond, oat, or soy milk)
• 60 milliliters Neutral dairy-free oil (e.g., vegetable, avocado, or coconut oil)
• 1 teaspoon Vanilla extract
• 120 grams Unfed sourdough starter (discard or active, at room temperature)
• 150 grams Blueberries (fresh or frozen, do not thaw if frozen)
• 1 tablespoon Dairy-free sugar for topping (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each compartment for easy removal.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon (if using).

Step 3

In a separate bowl, combine the dairy-free milk, oil, and vanilla extract. Whisk until well combined.

Step 4

Add the unfed sourdough starter to the wet ingredients and mix until smooth.

Step 5

Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together using a spatula or wooden spoon until just combined. Do not overmix; the batter will be thick.

Step 6

Carefully fold the blueberries into the batter, ensuring they are evenly distributed.

Step 7

Divide the batter evenly among the 12 prepared muffin cups. Fill each one about three-quarters full. If desired, sprinkle a pinch of dairy-free sugar on top of each muffin for added crunch.

Step 8

Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(823.2g)

Amount per serving	% Daily Value*
Calories	2019.6

Total Fat 64.2g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2476.1mg	0%
Total Carbohydrate 339.4g	0%
Dietary Fiber 11.9g	0%
Total Sugars 131.9g
Protein 28.7g	0%

Vitamin D 50.7IU	0%
Calcium 213.5mg	0%
Iron 12.3mg	0%
Potassium 499.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.2%

Protein: 5.6%

Carbs: 66.2%