My gluten-free sourdough discard blueberry muffins are soft, fluffy, and bursting with juicy blueberries in every bite! Made with your sourdough discard, they have a subtle tang that perfectly balances the sweetness, creating a bakery-style treat you’ll love. This easy, one-bowl recipe is perfect for using up extra sourdough discard while baking a delicious, gluten-free snack.
Ingredients:
1 cup Sourdough Discard
2 Eggs
½ cup Milk
1 tbsp Vanilla Bean Paste (or Vanilla Extract)
⅓ cup Granulated Sugar
1 cup Gluten Free Flour
1 tsp Baking Powder
1 tsp Cinnamon
2 cups Blueberries
½ cup Walnuts, chopped (optional)
¼ cup Turbinado Sugar (optional)
Preheat your oven to 350°F and line a muffin tin with liners or lightly grease with oil.
In a large mixing bowl, whisk together the sourdough discard, eggs, sugar, vanilla extract, and milk until smooth.
In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Gently fold in the fresh or frozen blueberries, ensuring even distribution throughout the batter.
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle a bit of turbinado sugar on top of each muffin for a little extra crunch.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!
*Note: Recipe makes 8 Bakery style muffins or 18 regular-sized muffins. For a larger muffin, bake for 25-30 minutes. For a smaller muffin, bake for 18-22 minutes.
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