Gluten-Free Sourdough Blueberry Muffins

Elevate your breakfast game with these Gluten-Free Sourdough Blueberry Muffins—delightfully tender with a subtle tang, thanks to the addition of gluten-free sourdough starter discard. Combining nutrient-packed almond flour with a base of gluten-free all-purpose flour, these muffins are perfectly moist and delicately spiced with a hint of cinnamon. Sweetened naturally with coconut sugar and studded with bursts of juicy fresh blueberries, each bite offers a balance of wholesome flavors. These muffins are quick to whip up, requiring just 15 minutes of prep time, and are ideal for anyone seeking a refined, yet easy-to-make, gluten-free treat. Serve them warm or at room temperature for a cozy breakfast or midday snack that’s irresistibly delicious and guilt-free!

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups Gluten-free all-purpose flour
• 0.5 cups Almond flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.5 teaspoons Ground cinnamon
• 2 large Eggs
• 0.75 cups Coconut sugar
• 0.25 cups Coconut oil (melted and cooled)
• 1 teaspoons Vanilla extract
• 0.5 cups Gluten-free sourdough starter discard
• 0.5 cups Unsweetened almond milk (or other non-dairy milk)
• 1 cups Fresh blueberries
• 1 tablespoons Gluten-free flour (for dusting blueberries)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.

Step 2

In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.

Step 3

In a medium bowl, whisk the eggs until frothy. Add the coconut sugar, melted coconut oil, and vanilla extract, mixing until fully combined.

Step 4

Stir in the gluten-free sourdough starter discard and almond milk, ensuring a smooth and uniform mixture.

Step 5

Add the wet ingredients to the dry ingredients and gently fold until just combined. Be careful not to overmix; some lumps are okay.

Step 6

In a small bowl, toss the fresh blueberries with 1 tablespoon of gluten-free flour to prevent them from sinking to the bottom of the muffins during baking.

Step 7

Gently fold the blueberries into the batter, reserving a few for topping if desired.

Step 8

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If reserved, place a few blueberries on top of each muffin.

Step 9

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

Step 10

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

Step 11

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(984.3g)

Amount per serving	% Daily Value*
Calories	2557.7

Total Fat 97.5g	0%
Saturated Fat 56.1g	0%
Polyunsaturated Fat g
Cholesterol 372mg	0%
Sodium 2356.6mg	0%
Total Carbohydrate 411.9g	0%
Dietary Fiber 15.8g	0%
Total Sugars 197.0g
Protein 31.6g	0%

Vitamin D 132IU	0%
Calcium 438.6mg	0%
Iron 10.6mg	0%
Potassium 392.1mg	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: 33.1%

Protein: 4.8%

Carbs: 62.1%