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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 @The.Roasted.Root on Instagram!

Two wooden plates with blueberry muffins on each

Gluten-Free Blueberry Sourdough Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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

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.

Notes

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

Nutrition Information
Yield 12 Serving Size 1 of 12
Amount Per Serving Calories 231Total Fat 9gUnsaturated Fat 0gCarbohydrates 38gFiber 1gSugar 26gProtein 2g
Gluten-Free Blueberry Sourdough Muffins - dairy-free, refined sugar-free, healthy

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Kristie

Friday 20th of May 2022

Can u use almond flour to make the sour dough starter?

How do u make a loaf of bread with the starter?

Kristie

Julia

Saturday 21st of May 2022

Hi Kristie! I've seen others make sourdough starter using almond flour, but I would google a different recipe to be sure it turns out. I've never baked a loaf of sourdough bread but it definitely can be done :) xo

Gabriela

Sunday 23rd of January 2022

These were so good!! I can't wait to play around with the fruit additions. Mine came out a tad dry, so I may sub some of the coconut oil with applesauce next time. Definitely a recipe I will use again!

Julia

Monday 24th of January 2022

I'm so happy you enjoy them, Gabriela! I love the idea of adding some additional moisture to make them more moist. Thanks so much for the sweet note! xo

Lisa

Saturday 15th of January 2022

OMGoodness!!! These were sooooooo delicious! The texture was incredible and the taste divine!! I'm still working on my started but took my discard to make this! I used frozen TJ's very cherry berry frozen mix . I lightly dusted with some arrowroot before adding to the mixture. This recipe is a muffin gamechanger! Thank you!!

Julia

Monday 17th of January 2022

My pleasure, Lisa! Thanks so much for the sweet review! You definitely brought a smile to my face. So thrilled you love the muffins! xoxoxo :D

Debra

Sunday 6th of June 2021

Wow! Delicious. I have been looking for recipes to use my gluten-free sourdough discard and these are really good. I did make a couple of adjustments. I used salt-free vegan butter instead of the coconut oil and I also used stevia instead of coconut sugar. For the crumble I again used the vegan butter and I used brown sugar stevia. Although my husband is not gluten, sugar or dairy free he LOVED them. Many thanks!

Julia

Monday 7th of June 2021

Those adjustments sound great! I'm so happy you like the muffins, Debra! xoxoxo

Annie L

Tuesday 30th of June 2020

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!

Julia

Wednesday 1st of July 2020

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

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