These vegan Blueberry Sourdough Muffins are delicious, with juicy pockets of blueberries and crunchy cornmeal adding flavor and texture. They make an easy breakfast because there's no waiting required -- you can make them right after mixing the batter. A nut-free and soy-free recipe.
You might also like these recipes for vegan blueberry muffins and vegan blueberry buttermilk bundt cake.
These golden vegan Blueberry Sourdough Muffins are just what you need to get your weekend to a delicious start. They are fluffy, slightly crusty with cornmeal, have juicy bursts of blueberries and the healthfulness of sourdough. What's not to love?
Blueberries and sourdough are a mouthwatering combo in recipes like blueberry sourdough pancakes. Everyone is going to love these vegan blueberry sourdough muffins too! The recipe comes together in one-bowl and the muffins are so scrumptious - tall, fluffy and absolutely irresistible.
There's a mix of cornmeal and all purpose flour in this batter, and that creates great texture as well as giving the muffins a beautiful look and color. You can make them with all purpose only, or a mix of apf and wheat, but they taste best with the cornmeal-all purpose combination.
If you don't already have a sourdough starter, you can find my recipe here.
You can use sourdough discard (from a mature starter) in this recipe, if you're looking to use it up, although a starter fed the day before will give you even better results.
You can use frozen or fresh blueberries in this recipe. If using frozen, measure them out straight out of the freezer.
Even if you use cupcake liners in your muffin tin, be sure to spray or brush on some oil on the insides of the liners. I didn't, and crumbs stuck to the liner. We could pull them off quite easily, but save yourself the trouble, if possible.
This is a fairly thick batter, and that's okay. You can use a spoon or cup measure to scoop it into the muffin cups. But if you find that it's too dry, or has dry flour that won't mix in, you can add a little more nondairy milk.
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Recipe card
Vegan Blueberry Sourdough Muffins
Ingredients
- 1 ½ cups unbleached all purpose flour
- ½ cup cornmeal
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar (I used coconut syrup, but any sugar is fine, or use maple syrup.)
- ¼ cup applesauce
- 1 cup sourdough starter (fed or discard, either is fine)
- 1 cup nondairy milk
- 2 cups blueberries (fresh or frozen)
- 2 tablespoon sugar (for sprinkling, optional)
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Place the flour, cornmeal, cinnamon, baking soda and salt in a bowl and whisk.
- Add the wet ingredients one by one (except the blueberries) and, using a spatula, mix them until just combined and no traces of dry flour are visible. This is a thick batter, scoopable but not pourable. But if it is too dry, you can add a little more milk.
- Stir in the blueberries at the end, then scoop the batter equally into the cups of a 12-cup muffin pan. Sprinkle some sugar on top of each muffin.
- Place the muffin can in the hot oven and bake 25 minutes.
- Allow the muffins to cool for five minutes before removing them from the pan.
Notes
Nutrition Information
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Windi says
Do you think I could leave out the cornmeal or replace it with something else?
Vaishali says
Replace with more flour.
Kaya says
Can I leave this in the fridge for 1-2 days to get the full sourdough effect and benefits?
Vaishali says
I would recommend no more than a few hours in the fridge, or it might get too strong.
Anya says
I replaced cornmeal with 1 cup of chocolate protein powder and subbed the blueberries for 1/2 cup of chocolate chips. I used whole wheat flour so that caused me to use about little less than 1/4th cup of extra almond milk.