These Wholesome Blueberry Sourdough Muffins are exactly what they say on the tin. Wholesome. We’re back at it again with a good old breakfast recipe, and this time we’re spicing up the usual banana bread with something a little different. The classic blueberry muffin, made healthy and sourdough! These muffins are filling, fruity, and oh so yummy. Perfect for when you need a quick breakfast or a pick-me-up to keep you going until midday. Really simple, really tasty, and of course, sourdough. Let’s get into it!
more breakfast recipes
- Simple Sourdough Pancakes
- The Crunchiest Sourdough Granola
- Fruity Breakfast Granola Cookies
- Vegan Cheesy Mushroom & Chive Tofu Scramble
- Healthy Breakfast Blueberry Banana Nice-Cream
If you make these Wholesome Blueberry Sourdough Muffins, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!
wholesome blueberry sourdough muffins
- 150g wholemeal plain flour
- 120g almond or oat flour
- 1 tsp baking powder
- pinch fine sea salt
- 2 ripe bananas
- 100g bubbly sourdough starter
- 4 tbsp maple syrup
- 4 tbsp sunflower oil
- 5 tbsp unsweetened plant milk
- 250g fresh or frozen blueberries
- Preheat the oven to 180˚C (350˚F) and line a muffin tin with 12 muffin cases. In a large bowl, combine the flour, almond/oat flour, baking powder, and salt.
- In a separate bowl, mass the bananas with a fork until fairly smooth (a few lumps is okay). Add in the sourdough starter, maple syrup, oil, and milk and stir everything together until fully combined.
- Gradually add the dry ingredients to the bowl of wet ingredients, folding everything together with a spatula until all the flour has been absorbed and everything is well combined.
- Fold in the blueberries, making sure they are evenly distributed throughout the batter. Evenly spoon the batter into the muffin cases (do this as best you can, it doesn’t have to be perfect).
- Bake the muffins for 30-40 minutes until golden brown on the top and cooked through (to check they are cooked, insert a toothpick into the centre of the largest muffin – if it comes out clean, the muffins are done).
- Remove the muffins from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to finish cooling completely.
- Once completely cooled, store in an airtight container in the fridge and consume within 5 days. These muffins are best enjoyed with breakfast alongside a fresh cup of coffee. Enjoy!