Vegan Sourdough Muffins with Blueberries Recipe

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.

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!

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.

What’s In This Vegan Sourdough Muffin Recipe?

• All Purpose Flour: we only use King Arthur organic flour on this homestead, because I love the texture and flavor… plus they are a New England business, so I like to support local!
• Cinnamon: I load the cinnamon in these muffins, which gives them an amazing flavor and hint of spice.
• Baking Powder: I like this low sodium baking powder which is great for keeping the sodium down in baked goods.
• Baking Soda
• Ground Ginger: I love adding ground ginger to any muffin that has cinnamon – the ginger gives it a nice kick and spicy flavor.
• Salt
• White Sugar
• Brown Sugar
• Coconut Oil: I am a huge fan of baking with this organic coconut oil! It’s also great for using outside the kitchen as a skin moisturizer for dry weather.
• Vanilla Extract: make sure you use pure vanilla extract and not that phony stuff!
• Almond Milk: I like this shelf-stable almond milk from Silk which keeps in the pantry for over a year!
• Sourdough Discard: you can buy sourdough starter here, or I have a great guide on how to make your own in one week!
• Walnuts: because YUM. I stocked up a few bags of these Amazon-brand walnuts which are super cheap and a great value for the quality.
• Blueberries: I used frozen, but you can use fresh, dried, or canned.

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!

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!

Cozy Brunch Recipes for the WIN!

These vegan sourdough muffins are great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!).  They are the perfect recipe for brunch guests, or just for getting the whole family together to enjoy a slow weekend meal. These muffins are also great for having company over for a holiday brunch as well. Ready in under 30 minutes, these muffins are simple to get on the table, and they will go fast!  You can see all my breakfast and brunch recipes on The Herbeevore here, and also if you are heading to a brunch at someone else’s home check out my brunch hostess gift guide for simple gift ideas the host will love! 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!

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!

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Vegan Sourdough Muffins with Blueberries

The Herbeevore

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 5 votes

Print Recipe Pin Share Tweet

Total Time 45 mins

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Calories 346 kcal

Ingredients

  

1x2x3x

• 3 cups all purpose flour
• 1 tablespoon cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon Himalayan sea salt
• 1 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup coconut oil melted
• 1 tablespoon vanilla extract
• 1/2 cup plain unsweetened almond milk or other plant based milk
• 2 tablespoons flaxseeds
• 2 tablespoons water
• 1 cup sourdough starter discard
• 1/4 cup walnuts
• 1 cup blueberries

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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

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