Vegan Blueberry Sourdough Muffins

5 from 21 votes

Vegan Blueberry Sourdough Muffins

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, it's a one-bowl recipe, and you can make them right after mixing the batter. Use suitable nondairy milk for nut-free or soy-free muffins.

Prep Time10

Cook Time25

Initial cooling5

Total Time40

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: cornmeal, no waiting, one-bowl, Vegan blueberry sourdough muffins

Servings: muffins

Calories: 159kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Bowl
12-cup muffin pan

Ingredients

1 ½ cups unbleached all purpose flour
½ cup cornmeal
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ cup sugar (granulated; alternatively use ½ cup coconut syrup or maple syrup, measured by volume. The 100 g conversion applies to granulated sugar)
¼ cup applesauce
1 cup sourdough starter (fed or discard, either is fine)
1 cup nondairy milk (plus more as needed; choose nut-free and/or soy-free milk as needed)
2 cups blueberries (fresh or frozen)
2 tablespoon sugar (for sprinkling, optional)
Oil or cooking spray (for coating muffin cups or the insides of paper liners)

US Customary - Metric

Instructions

Preheat the oven to 425 degrees Fahrenheit.
Place the flour, cornmeal, cinnamon, baking soda and salt in a bowl and whisk. If using granulated sugar, whisk in the ½ cup sugar here.
Add the applesauce, sourdough starter and nondairy milk, plus the ½ cup syrup if using it instead of granulated sugar. Mix with a spatula until just combined and no dry flour is visible. This is a thick, scoopable batter. If too dry, add a little more milk.
Lightly oil the cups of a 12-cup muffin pan, or line with paper liners and lightly oil the insides of the liners. Stir the blueberries into the batter, then divide among the cups. Sprinkle with the optional two tablespoons topping sugar, if using.
Place the muffin pan in the hot oven and bake 25 minutes.
Allow the muffins to cool for five minutes before removing them from the pan.

Notes

Adapted and veganized from this recipe.

The total includes five minutes initial cooling before unmolding. The half cup sugar or syrup is for the batter; the two tablespoons sugar are an optional topping.

Nutrition