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Vegan Sourdough Muffins with Blueberries

These vegan sourdough muffins are the best sourdough starter discard recipe for breakfast, dessert, or just a quick snack! Add fresh or frozen blueberries or your favorite fruit. Loaded with berries and cinnamon, these muffins make the perfect meal prep or make ahead brunch recipe.

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I’ve been baking like crazy, and found an new amazing way to use my sourdough starter in sweet recipes! These vegan sourdough muffins with blueberries are so amazing to bake on the weekend and enjoy every day during the week.

These Vegan Sourdough Blueberry Muffins Are:

  • Warm
  • Sweet
  • Fresh
  • Crumbly
  • Earthy
  • A great breakfast recipe for sourdough discard
  • Vegan, vegetarian, dairy free, and egg free!

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The Best Vegan Sourdough Discard Muffins!

This Sourdough blueberry muffin recipe is the perfect way to use your sourdough discard from a starter. I hate throwing out food (or rather, composting it!)- so I’m always looking for ways to reuse kitchen scraps to cut back on waste. Instead of tossing your discard when you feed your sourdough starter, try this healthy breakfast recipe instead. I have a whole page on my site for recipes that use sourdough discard. That way you can add a hint of sourdough flavor to your baked goods, and cut back on food waste.

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What’s In This Vegan Sourdough Muffin Recipe?

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How Do I Make These Vegan Blueberry Muffins with Sourdough Starter?

  1. Preheat oven to 400 degrees Fahrenheit. Grease a muffin pan, or insert muffin liners into the cups.
  2. In a large bowl, add the flour, cinnamon, baking powder, baking soda, ginger, and salt. Mix well to combine.
  3. Add the white sugar, brown sugar, coconut oil, vanilla extract, and almond milk. Mix until a thick stock dough forms.
  4. In a separate small bowl, mix the ground flaxseed and water together and let sit for a minute until it thickens. Add it to the bowl and add the Sourdough starter, mix well.
  5. Lastly, fold in the blueberries. Fill each muffin cup with batter. Bake for 24-30 minutes until muffins have started to brown on top and are cooked through all the way. Mangia!
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Meal Prep Vegan Blueberry Muffins!

You can easily meal prep this vegan sourdough blueberry muffin recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a healthy homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead. Heat + eat, you’re all set! You can butter these with a plant-based butter, spread with peanut butter, or top with jam!

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These blueberry sourdough muffins also make a great holiday brunch recipe or Christmas morning breakfast! Great for the whole family, kids and adults will love these so much.

Other Vegan Sourdough Starter Recipes You’ll Love!

& read through my Top 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with!

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Get the Same Ingredients I Use in My Sourdough Blueberry Muffins Recipe:

As always, if you make this vegan sourdough blueberry muffins recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

sourdough brunch recipes with starter discard that are easy no waste eco friendly healthy your kids and friends and family will love on the weekend

Vegan Sourdough Muffins with Blueberries

Kelly Jensen
These vegan sourdough muffins are the best sourdough starter discard recipe for breakfast, dessert, or just a quick snack! With blueberries or your favorite fruit.  Loaded with berries and cinnamon, these muffins make the perfect meal prep or make ahead brunch recipe.
5 from 2 votes
Total Time 45 mins
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 346 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit. Grease a muffin pan, or insert muffin liners into the cups.
  • In a large bowl, add the flour, cinnamon, baking powder, baking soda, ginger, and salt.  Mix well to combine.
  • Add the white sugar, brown sugar, coconut oil, vanilla extract, and almond milk.  Mix until a thick stock dough forms.
  • In a separate small bowl, mix the ground flaxseed and water together and let sit for a minute until it thickens. Add it to the bowl and add the Sourdough starter, mix well.
  • Lastly, fold in the walnuts and blueberries. Fill each muffin cup with batter.  Bake for 24-30 minutes until muffins have started to brown on top and are cooked through all the way. Mangia!

Nutrition

Calories: 346kcalCarbohydrates: 57gProtein: 5gFat: 12gSaturated Fat: 8gSodium: 231mgPotassium: 81mgFiber: 2gSugar: 27gVitamin A: 9IUVitamin C: 1mgCalcium: 77mgIron: 2mg
Keyword Plant Based Sourdough Discard Recipes, Sourdough Blueberry Muffin Recipe, Sourdough Discard Blueberry Muffins, Sourdough Discard Muffics, Sourdough Discard Vegan Muffins, Vegan Sourdough Blueberry Muffins, Vegan Sourdough Discard Recipes, Vegan Sourdough Muffins
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

Posted in American, Baking, Breakfast, Dairy Free, Desserts, Easy Weeknight Meals, Favorites, For Entertaining, Holiday Recipes, Low Sodium, Make Ahead, Meal Prep, Pantry Recipes, Recipe Index, Snacks, Vegan Recipes, Vegetarian Recipes, Winter Recipes

5 Comments

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