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Sourdough Blueberry Muffins

Quarantine has had a few trends, banana bread, at home workouts, and trying to find yeast. Yeast became hard to find however, with all the extra time it was the perfect situation to start fermenting a wild sourdough starter.

SO, like anyone trying to keep up with the times I grew a starter. I kept it on my counter, fed it, talked to it, and waited to see those beautiful bubbles. Once the starter was alive I moved it to the fridge for lower maintenance.

Each week the starter needs to be fed to keep the yeasts alive but during the process you must discard half to make room for the new. However, rather than just dumping it into the trash there are plenty of ways it can be used. Here is a quick and easy muffin recipe that is low in gluten and high in flavor!

If you already have a gluten free sourdough starter, feel free to use that for a fully gluten free muffin. However, the gluten content in the sourdough starter is much lower because the process of fermentation eats up most of the gluten!

Blueberry Sourdough Muffins

1 cup almond flour

2 scoops collagen powder

¾ tsp pink salt

1 tsp baking soda

1 ½ tsp cinnamon

1 cup unfed starter

¼ cup coconut milk

1 egg

4 tbs melted coconut oil

¼ cup coconut sugar

1 cup frozen organic blueberries

Preheat the oven to 425, add muffin cups to a muffin tray.

Combine the dry ingredients in a medium mixing bowl. In a stand mixer beat the starter, milk, egg, coconut oil, and coconut sugar. Slowly add the dry ingredients to the wet. Blend until fully mixed. Remove the bowl add the blueberries and carefully fold into the batter.

Fill the muffin cups 2/3 full and bake for 25 minutes. Remove from tray and let cool for 5 minutes. Store in an airtight container for up to 1 week in the fridge.

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