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Vegan Sourdough Blueberry Muffins Recipe

These vegan sourdough blueberry muffins are the best sourdough starter discard recipe for breakfast, dessert, or just a quick snack! Add fresh or frozen blueberries to a simple batter made with pantry staple ingredients.

Enjoy easy muffins are loaded with berries and cinnamon – they make the perfect meal prep or make ahead brunch recipe. These (and also my vegan sourdough English muffins) are favorites to whip up when we have extra sourdough starter discard.

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
 
I’ve been baking for fun lately, 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. 
 
I meal prepped a big batch of these muffins for my husband, and he loves taking 2 to work with him during the week. These make great on-the-go work or school breakfasts you can take with you.

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 tasty 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.

vegan sourdough starter recipes with discard for breakfast baking vegan sourdough baking recipes healthy recipes with sourdough discard for brunch

What’s In This Vegan Sourdough Muffin Recipe?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

How Do I Make Vegan 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, and salt. Mix well to combine.
  3. Add the white sugar, brown sugar, melted 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.
  6. In a small bowl, mix together the cinnamon sugar crumble mixture. Top each muffin with 1/2 teaspoon or so of the cinnamon sugar crumble mixture (optional).
  7. Bake for 24-30 minutes until muffins have started to brown on top and are cooked through all the way. Enjoy!
vegan sourdough breakfast recipes healthy make ahead or meal prep breakfasts dairy free easy sourdough discard bread

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 tasty 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.

 

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More Vegan Sourdough Starter Recipes You’ll Love!

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

Share These Sourdough Blueberry Muffins

As always, if you make this easy vegan sourdough 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 recipes!

Let’s keep in touch – make sure to subscribe to my monthly newsletter to get free recipe inspiration. 

And don’t forget to follow over on Facebook, Instagram, YouTube & TikTok – I’d love to connect with you there! 

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Vegan Sourdough Blueberry Muffins

Kelly Jensen
These vegan sourdough blueberry muffins with cinnamon sugar crumble are the best sourdough starter discard recipe for breakfast, dessert, or just a quick snack! With blueberries or your favorite fruit. 
5 from 7 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 346 kcal

Ingredients
  

For the Cinnamon Sugar Crumble

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, and salt. Mix well to combine.
  • Add the white sugar, brown sugar, melted 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 blueberries. Fill each muffin cup with batter.
  • In a small bowl, mix together the cinnamon sugar crumble mixture. Top each muffin with teaspoon or so of the cinnamon sugar crumble mixture (optional).
  • Bake for 24-30 minutes until muffins have started to brown on top and are cooked through all the way. Enjoy!

Notes

Save Money on Fresh Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce.  Save up to 40% off grocery store prices.
If you think produce delivery is too expensive… think again, and give Misfits Market a try!

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

14 Comments

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  4. Belinda Ramírez

    5 stars
    I really love how these muffins turn out! Perfect density, chewy and soft but not claggy, though also not super airy. Also not too sweet. I’m addicted! And what a great way to use up discard sourdough starter.

    I combined steps 3 and 4, though, since mixing in the flax eggs and sourdough starter after having already mixed together the thick batter felt like just extra punishment. After mixing all the dry ingredients together, I poured all the wet ingredients in and mixed them at once. And then after it was all incorporated, I folded in the blueberries. It worked just fine.

    I’m excited to try this recipe with other mix-ins, spices, and toppings. I added nutmeg and allspice along with the cinnamon, which was yummy. Will try strawberries and other berries for the mix-in, and perhaps even bananas, plantains, nuts, and seeds. I can imagine a good pumpkin version of this, as well. Of course chocolate or carob chips would be delicious. This is a great muffin base for either sweet or more savory additions. Looking forward to getting creative!

  5. Karol

    Thank you for the recipe, I started making these for my family about 4 months ago, and I also add 1/3 cup of hemp seeds, and carob chips. My family loves them.

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