These vegan Blueberry Sourdough Muffins are delicious, with juicy pockets of blueberries and crunchy cornmeal adding flavor and texture. There’s no waiting required for this sourdough recipe, and you can make them right after mixing the batter. A nut-free and soy-free recipe.
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?
These are so good, I guarantee your eaters will scarf them down in minutes. And although they are just mildly sweet, they are guaranteed kid-friendly.
Even better, this is a one-bowl recipe, so all you need to do is toss the ingredients in and mix them up. Yay for minimal cleanup!
I hope you will try these sourdough muffins, and if you do, let me know if you liked them! I wanna hear.
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.
Vegan Sourdough Biscuits
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Vegan Sourdough Sticky Buns
Vegan Sourdough Popovers
Vegan Sourdough Blueberry Pancakes
Vegan Blueberry Sourdough Muffins
Vegan Blueberry Sourdough Muffins
Equipment
- Bowl, whisk, spatula, 12-cup muffin pan
Ingredients
- 1 1/2 cups unbleached all purpose flour
- 1/2 cup cornmeal
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar (I used coconut syrup, but any sugar is fine, or use maple syrup.)
- 1/4 cup applesauce
- 1 cup sourdough starter (fed or discard, either is fine)
- 1 cup nondairy milk
- 2 cups blueberries (fresh or frozen)
- 2 tbsp 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
I have decided that this will be my first recipe with my brand new starter! I’m planning on making half the recipe, so I fed my starter a half cup flour/water mix, let it get puffy and bubbly and put it away in the fridge. When I’m ready to bake, do I use it directly from the fridge (this is also a general question I have for sourdough baking)?
Yes you can use the discard directly from the fridge.
Made half the recipe yesterday and it was delicious! I used oil in place of applesauce because that’s all I had.
One thing to note, I used maple syrup and my batter was quite runny. It was pourable rather than scoopable. I also think it may have been done a little before the 25 minute mark. I will be making these again, so will experiment!
So happy you liked them!
Of course everyone’s preferences are different so you won’t be surprised that I subbed a bit. I used oil instead of applesauce (because I’m outdoors so much I’m not worried about the calories right now!) & frozen cranberries instead of blueberries because I’m craving sour right now. Or rather, always.
These are GREAT! They smell absolutely delicious while cooking. I couldn’t believe how fragrant. Most especially they’re great because of the cornmea… the more cornmeal the better IMO.
Cornmeal + sourdough + fruit = YES!
NOTE: try reusable silicone muffin cups. You won’t regret it. You’ll never go back either.
Great tips! Happy you liked them and thanks for letting me know.❤️
Can any of your vegan sourdough recipes be also gluten free?
Hi Sandy, I have a few gf sourdough recipes on the blog and a recipe for gf sourdough starter.
https://holycowvegan.net/sourdough-baking/gluten-free-sourdough-baking/