Vegan Sourdough Blueberry Muffins

Start your morning right with these Vegan Sourdough Blueberry Muffins, a delightful fusion of tangy sourdough discard and sweet, juicy blueberries. Perfectly fluffy and irresistibly moist, these muffins are entirely plant-based, featuring a flaxseed egg for a nutrient-packed egg substitute and coconut oil for a luscious texture. The subtle tang of the sourdough discard pairs beautifully with the natural sweetness of fresh blueberries, while the quick prep time of just 15 minutes makes them an easy choice for busy mornings or indulgent brunches. Whether you're looking to use up leftover sourdough starter or simply craving a vegan-friendly treat, these bakery-style muffins are sure to become a household favorite. Bake a batch today and enjoy them fresh, or save extras for a grab-and-go breakfast throughout the week!

Nutriscore Rating: 48/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 0.75 cup Granulated sugar
• 1 tablespoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 cup Unsweetened almond milk
• 0.5 cup Sourdough discard
• 0.25 cup Coconut oil (melted)
• 1 teaspoon Vanilla extract
• 1 cup Fresh blueberries
• 1 tablespoon Ground flaxseed
• 2.5 tablespoons Water

Directions

Step 1

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

Step 2

In a small bowl, prepare the flaxseed egg by mixing the ground flaxseed with water. Let it sit for 5-10 minutes until it forms a gel-like consistency.

Step 3

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

Step 4

In a separate medium bowl, combine the almond milk, sourdough discard, melted coconut oil, vanilla extract, and the prepared flaxseed egg. Mix until well incorporated.

Step 5

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; it's okay if there are a few small lumps.

Step 6

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

Step 7

Evenly divide the batter among the prepared muffin cups, filling each cup about 3/4 full.

Step 8

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

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

Step 10

Serve and enjoy your vegan sourdough blueberry muffins!

Nutrition Facts

Serving size	(849.9g)

Amount per serving	% Daily Value*
Calories	2154.4

Total Fat 67.2g	0%
Saturated Fat 51.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 3147.0mg	0%
Total Carbohydrate 370.4g	0%
Dietary Fiber 13.0g	0%
Total Sugars 167.2g
Protein 29.1g	0%

Vitamin D 43.9IU	0%
Calcium 290.4mg	0%
Iron 12.5mg	0%
Potassium 539.7mg	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: 27.5%

Protein: 5.3%

Carbs: 67.3%