Gluten-Free Blueberry Sourdough Muffins

Blueberry Sourdough Muffins made gluten-free, refined sugar-free, and dairy-free. This delicious muffin recipe uses coconut oil and coconut sugar in place of butter and sugar. Bake up a batch using your sourdough starter!

Two wooden plates with blueberry muffins on each

If you’re rich in sourdough starter and are in hot pursuit of a place for it, these muffins are your ticket to a real good time!

I should know…I ate 4 immediately after shooting them.

Simply irresistible! 

As you know, I follow a gluten-free diet, so I created a gluten-free sourdough starter from scratch. It’s much easier than you may think! As long as your home is nice and warm, naturally occuring bacteria and yeast do all the hard work for you.  

All of this to say – 

Hand holding a muffin with bite taken out

Is it possible to make gluten-free sourdough starter?

Yes! I made mine using King Arthur’s recipe for Gluten-Free Sourdough Starter but used Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour (I’m sure King Arthur flour would be amazing too!).  I needed to increase the amount of water initially, but otherwise kept to a 1:1 ratio.

Not only is it possible to make gluten-free sourdough starter, but mine became crazy active (and has stayed active) in just 4 days. 

Now is a great time to make a starter if you’ve been interested, as the warmer months are condusive to fermentation. My house has been between 74 and 77 which I think is contributing greatly to its success.

This recipe for sourdough muffins is entirely gluten-free, as the sourdough starter and the flour used to bake the muffins are both GF. 

Plate of sourdough blueberry muffins

Ingredients Needed For This Recipe:

Sourdough Starter: use a gluten-free sourdough starter or regular sourdough starter – whatever suits your fancy.

Gluten-Free Baking Flour: Pick your favorite gluten-free flour blend! My top two recommendations are Bob’s Red Mill’s 1-to-1 and King Arthur’s Measure for Measure. If you have a brand you love, give it a shot! 

Coconut Sugar: Lower on the glycemic index than cane sugar, my preference for baking is cane sugar. It can be used as a 1:1 substitute for cane sugar and adds a caramel flavored richness.

Coconut Oil: Rather than using butter, I use melted coconut oil for the muffins and softened coconut oil for the topping. The oil adds a creamy, nutty flavor and the muffins end up tasting buttery as a result even though there is no butter.

Fresh Blueberries: Fresh blueberries give these muffins beautiful color and also a lovely tangy-sweet pop of flavor. I haven’t tested the recipe yet using frozen blueberries, but I imagine it will work. I would suggest thawing them first, as frozen blueberries tend to leach water as they bake, which could throw off the texture of the muffins.

Vanilla Extract: Optional, but delicious, vanilla extract gives nice warm flavor.

Baking Soda: Our leavening agent in addition to the sourdough starter. Necessary for creating  fluffy, well rounded sourdough muffins.

Sea Salt: Sea salt is MEGA in adding flavor to a baked good. It makes them taste sweeter without the need for additional sugar. 

 

Can I Make These Sourdough Muffins Using Regular Flour?

If you aren’t gluten-intolerant and have regular sourdough starter, you can still use it to bake these muffins! You can either still use gluten-free all-purpose flour or regular all-purpose flour in combination with regular sourdough starter.

One wooden plate with two blueberry muffins with bite taken out of one.

How to Make Sourdough Muffins:

Preheat the oven to 350 degrees F and grease a 12-hole muffin pan with coconut oil (or butter/cooking oil of choice).

In a mixing bowl, whisk together the sourdough starter, egg, coconut oil and vanilla extract. Continue whisking until very well-combined and there is no more oil separation.

In a separate bowl, combine the flour, sugar, baking soda, and sea salt.

Add the dry mixture to the mixing bowl with the wet mixture and stir until well combined. The batter will be very thick.

Place the blueberries in a small bowl and toss them gently in 1 teaspoon of flour (to avoid them sinking to the bottom of the muffins while baking). Add the blueberries and gently fold them in (so as to avoid much breakage).

Fill the muffin holes up ⅔ to ¾ of the way full with batter (batter will rise).

In a small bowl or measuring cup, combine the ingredients for the topping and stir well.

Spoon topping over the muffins generously.

How to bake blueberry sourdough muffins

Bake on the center rack of the preheated oven for 20 to 25 minutes, or until muffins feel firm when poked.

Allow muffins to cool at least 20 minutes. Gently run a butter knife between the muffins and the muffin tray to pop them out.

Blueberry Sourdough Muffins in a muffin tray

Serve and enjoy!

close up of blueberry sourdough muffin with bite taken out

Recipe Adaptations:

  • Replace coconut oil with butter or ghee
  • Use regular all-purpose flour instead of gluten-free
  • Swap granulated cane sugar or brown sugar for the coconut sugar.
  • Replace blueberries with strawberries or raspberries

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Two wooden plates with blueberry muffins on each

Gluten-Free Blueberry Sourdough Muffins

Course: Bread, Breakfast
Cuisine: American
Keyword: blueberry muffins, coconut oil, coconut sugar, gluten free, sourdough
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12 muffins
Calories: 231 kcal
Author: Julia

Sourdough muffins with blueberries, coconut oil, and coconut sugar. Dairy-free and refined sugar-free.

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Ingredients

Sourdough Muffins:

Crumble Topping

Instructions

  1. Preheat the oven to 350 degrees F and grease a 12-hole muffin pan with coconut oil (or butter/cooking oil of choice).

  2. In a mixing bowl, whisk together the sourdough starter, egg, coconut oil and vanilla extract. Continue whisking until very well-combined and there is no more oil separation.

  3. In a separate bowl, combine the flour, sugar, baking soda, and sea salt.

  4. Add the dry mixture to the mixing bowl with the wet mixture and stir until well combined. The batter will be very thick. Add the blueberries and gently fold them in (so as to avoid much breakage).

  5. Fill the muffin holes ⅔ to ¾ of the way full with batter (batter will rise).

  6. In a small bowl or measuring cup, combine the ingredients for the topping and stir well. Use your hands or a spoon to sprinkle topping generously over the blueberry muffin batter.

  7. Bake on the center rack of the preheated oven for 20 to 25 minutes, or until muffins feel firm when poked.

  8. Allow muffins to cool at least 20 minutes. Gently run a butter knife between the muffins and the muffin tray to pop them out.

Recipe Notes

Use un-fed, inactive starter or fed and active. Be sure your starter is room temp before using it in the recipe.

Nutrition Facts
Gluten-Free Blueberry Sourdough Muffins
Amount Per Serving (1 of 12)
Calories 231 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 26g29%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten-Free Blueberry Sourdough Muffins - dairy-free, refined sugar-free, healthy

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Comments

  1. Shirley

    There is something so satisfying about an old fashioned starter and bread from scratch. I love this modern adaptation! Which means, I can have my sourdough without the sour stomach!

    Reply
  2. Kara

    Perfect timing! I was wondering what to do with my 1 cup sourdough discard. I had all the ingredients and whipped this up with the kids. Everyone loved them!

    Reply
  3. Annie L

    Fun to make and tasty to eat! We replaced coconut sugar with monkfruit sugar instead and made mini muffins vs regular. Your recipe turned out great. We gobbled them up quick! Thank you, thank you!

    Reply
    1. Julia Post author

      I’m so thrilled you loved them! Mini muffins sound adorable – I’ll definitely do this next time around. Thank you for the sweet notes and feedback! xoxo

      Reply

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