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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Melanie Drescher says
WOW! I made these for the first time for brunch today with fresh blueberries, AH.MA.ZING! I will definitely be making them again & again! My slight recipe changes, based on the KAB original recipe were to ADD 1 Flax Egg and 3/4 cup of "buttermilk" plant milk using APV. I sprinkled the tops with 1/4 tsp Turbinado Sugar then baked in my Wm-Sonoma gold non-stick muffin tin with no liners or spray for 20 min. at 425º. They DOMED up beautifully! After 5 minutes cooling in the pan, they lifted out easily after running a straight blade mini spatula gently around the edge of each muffin. WOW! They are Bakery Shop worthy!
Melanie Drescher says
I forgot to add that I used Whole Wheat Pastry flour & Bob's Red Mill Corn Flour. These are amazing! Thank you!
Lynn says
This was a really fun recipe, thanks!
I REALLY deviated from the recipe, though, which I know can be disastrous in baking! But it was a WIN, and I thought someone else may benefit from my experiment.
I had 1 cup of unfed sourdough (9 days old), but no blueberries. I did have 3 overripe bananas, though.
I followed the recipe except I used all 3 bananas (mashed), NO applesauce, and only 1/2 c of oat milk. That seemed to be enough to make the batter "scoopable" and like a typical muffin batter. I sweetened them with maple syrup. I added one cup of vegan chocolate chips and 1 cup of chopped, toasted walnuts. Baked for 20 minutes, and got 16 muffins using my 1/4 c cookie scoop.
And BTW, my muffin papers stuck terribly until the muffins cooled, then they peeled right off.
What a fun (and clearly customizable!) HEALTHY vegan muffin recipe. No butter, no oil, no sugar, and healthy fats from the walnuts. Win, win, win, win! THANK YOU!
Patty B says
I would love to add some bran to this recipe. If it would work, how much bran could I add without ruining the recipe?
Thank you.
Vaishali says
Hi Patty, I haven't made these with bran but I would guess about 1/4 to 1/2 cup at most?
Melisse McMillan says
I found them very dense, first time making anything with my discard so I didn't know what to expect I also put my own twist on them and added fresh orange zest. I will definitely keep the basic recipe and modify, Thanks Melisse
Sarah H says
I adore this recipe. I used the metric measurements and it turned out perfectly (ever since I got a kitchen scale, I love using metric measurements so I don't have to wash any measuring cups).
Some comments complained of the muffins sticking so I made sure to spray my parchment paper baking cups-- worked perfectly.
The recipe called for 436 grams of blueberries which felt like a lot while mixing but ended up being perfect.
I bought corn meal specially for this recipe as I never have cooked with it before...so worth it! I'm already making these a second time! Love using my sourdough starter this way. Thanks 🙂
Vaishali says
Awesome, Sarah, so happy you made the muffins! Great idea to spray the muffin cups. Thanks for the feedback.
Larissa says
I made these with 1:1 flour:water fed starter, 1tsp vanilla and chocolate chips instead of blueberries. They rose really well! Chewy on the outside, soft in the middle. I will definitely make these again! I love that they are oil free too!
Vaishali says
So happy you loved them!
Charlie says
I have just made these muffins and was wondering what is the best way to store them.
Bonnie says
Just popped these out of the oven. Used a Silpat muffin pan (very nice, no mess!) and made a batch of 12, so overfilled; also increased bake time by about 5 minutes. They seemed to come out fine, baked through (verified with a thermometer, which read 205 degrees when done). Let them cool 15 minutes in the Silpat, then tasted one while still hot. Very nice! Not too sweet, plenty of blueberries, although I could not really sense the sourdough, cornmeal or cinnamon. Maybe I will tomorrow; I can't wait to see how they taste then. One comment: The batter was very wet aftr all ingredients were added. It was almost more pourable than scoopable. I wonder if I could increase the cornmeal by 1/4 cup, and decrease the milk by 1/4 cup, and get good results. But I have to say, I like a lot about this recipe, especially the ingredients. Thanks for a great recipe!
Lisanne says
Do you think I can substitute more regular flour for the cornmeal? Or anything else I can use? I don't have cornmeal right now, and I'd love to make these!
Karen says
These are very delicious but I did add 1T organic ground flaxseed mixed with 1T water to the wet ingredients. I don’t know how the texture would have been different without that but they were very moist and flavorful and I will definitely be making them again.
Ross says
The cooktime says 4 hours and 25 minutes. But in the recipe I only see a bake time of 25 minutes. I thought perhaps the 4 hours was for letting the sourdough ferment first but don't see that in the method. Is that an error or did I miss something?
Vaishali says
Oops, that was a mistake. Thanks for pointing out and corrected now! There is no waiting or fermenting time for this recipe. You can bake them up rightaway!
Sara says
I’ve made this so many times I wanted to let you know how much I love it. I use half a cup of maple syrup and skip the sugar on top. Sometimes I do two tablespoons of flax. Sometimes I do it as muffins; lately I make it as a cake. It’s delightful! Thank you so much!
Vaishali says
Yay! Thanks for letting me know, Sara.
Nam says
Holy smokes this is out of this is so wholesome and good ..like addictive good. Important note: I left my muffins out in room temp the first time I made it and the cornmeal went rancid after a couple days. Refrigerate or better yet freeze if you have leftovers. I tend to like it less sweet so used 1/3 cup maple syrup instead of sugar but I love a crunchy top so i sprinkled extra sugars on top. Also used unsweetened applesauce. OH and lots of cinnamon. i used 3x the cinnamon in the batter and sprinkled more cinnamon on top just before baking!
Kelsey says
The flavor was lovely but I lost literally half the muffin in each paper ? these should be made straight in the tin. Also cut the bake time by 5 mins and they were finished then.
Vaishali says
You can just spray a little oil on the liners or directly in the tins.
Christie says
Can coconut milk be used?
Vaishali says
Yes, it should be fine! Just make sure it's the kind out of the carton and not the can. The canned, full-fat milk would make the muffins too greasy.
Laura says
Very tasty. What a great use of starter. The outside was a bit chewy. Maybe that’s the sourdough part? I thought they were on the sweet side, so maybe would reduce sugar to 1/3 cup.
Vaishali says
Happy you enjoyed them!
Krithika says
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)?
Vaishali says
Yes you can use the discard directly from the fridge.
Krithika says
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!
Vaishali says
So happy you liked them!
Manda says
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.
Vaishali says
Great tips! Happy you liked them and thanks for letting me know.❤️
Sandy Kunkle says
Can any of your vegan sourdough recipes be also gluten free?
Vaishali says
Hi Sandy, I have a few gf sourdough recipes on the blog and a recipe for gf sourdough starter.