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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

Sourdough muffins with blueberries, coconut oil, and coconut sugar. Dairy-free and refined sugar-free.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
12 muffins

Ingredients

Sourdough Muffins:

Crumble Topping

Instructions

  • 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. Add the blueberries and gently fold them in (so as to avoid much breakage).
  • Fill the muffin holes 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. Use your hands or a spoon to sprinkle topping generously over the blueberry muffin batter.
  • 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.

Notes

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

Nutrition

Serving: 1of 12 - Calories: 231kcal - Carbohydrates: 38g - Protein: 2g - Fat: 9g - Fiber: 1g - Sugar: 26g
Course: Muffins
Cuisine: American
Keyword: blueberry muffins, coconut oil, coconut sugar, gluten free, sourdough
Servings: 12 muffins
Calories: 231kcal
Author: Julia
Gluten-Free Blueberry Sourdough Muffins - dairy-free, refined sugar-free, healthy
Recipe Rating




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Stephanie

Monday 20th of May 2024

Second time making these. This time switched up chocolate chips and pecans for the blueberries. Delicious both ways! The only issue is the topping does not stick. It falls off after baking...maybe pressing it into the dough before baking would help.

Julia

Wednesday 22nd of May 2024

Hi Stephanie! Oh no! I'm sorry to hear the topping all comes crumbling down! I bet pressing it in would help secure it in place. Thanks a bunch for the feedback!! xoxoxo

Cheri

Monday 26th of February 2024

Super taste, texture and appearance. My non gf son loves them. I messed up and melted the coconut oil for the topping. Still yummy! Thank you. Will use this recipe many times.

Julia

Wednesday 28th of February 2024

Aww I'm happy to hear you and your son enjoy the muffins! Thanks so much for sharing, Cheri! xo

Bex

Sunday 7th of January 2024

Great recipe tasted so good. Melt in your mouth type texture- I used King Arthur’s gluten free flour. Way too much crumble topping though. My muffins didn’t rise a ton but I had a lot Of batter to stuff in 12 cups. The topping was a lot try and add on top and a lot falls off when eating. Next time I might half the topping measurements. Otherwise this is a keeper!!

Julia

Friday 12th of January 2024

Thanks so much for sharing your experience, Bex! This is super helpful to others who want to try the recipe. I'll have to re-test it and change the crumble topping - sounds like it needs some tweaking. :) xo

Carrie Olvey

Wednesday 8th of November 2023

Have you tried an egg replacement instead of egg? My daughter can't have eggs. Thanks!

Julia

Wednesday 8th of November 2023

Hi Carrie! I haven't tried an egg replacement for this particular recipe, but I imagine it would work just fine! Because the gluten-free flour and sourdough discard have plenty of leavening, I would say choosing any egg replacer like flax eggs should work. let me know how it turns out! xo

Michelle

Wednesday 8th of November 2023

These muffins were amazing! Definitely making again. Only had regular sugar on hand so used that instead. The muffin mix is a little more like cookie dough but don’t be discouraged- they turn out great! They were gone super fast!

Julia

Wednesday 8th of November 2023

Thanks so much for sharing, Michelle! I'm so happy you enjoyed the muffins, and it's great for others to know the consistency of the batter works out in the end. Much appreciated! xo

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