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!

"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!"

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Sourdough Muffins: – sourdough starter – egg – coconut oil – vanilla extract – all-purpose flour – coconut sugar – baking soda – sea salt – blueberries



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).


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