Vegan Sourdough Blueberry Muffins Recipe
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to RecipeThese 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.
Want more delicious sourdough recipes? Try our favorite sourdough Hawaiian bread, sourdough panzanella, and our favorite clay pot sourdough bread.
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 sourdough discard recipes. 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?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- All Purpose Flour
- 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
- Salt
- White Sugar
- Brown Sugar
- Coconut Oil: I am a huge fan of baking with this organic coconut oil!
- Vanilla Extract: make sure you use pure vanilla extract and not that phony stuff!
- Almond Milk: I like shelf-stable almond milk which keeps in the pantry for over a year!
- Sourdough Discard: you can buy sourdough starter, or I have a great guide on Sourdough 101!
- Blueberries: Use fresh or frozen, whatever you can find at the store in season.
How To Make This Recipe
- 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 1/2 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!
Recipe FAQs
Yes, you can use sourdough discard that’s been refrigerated for up to a week, it works well for these muffins.
Absolutely you can use frozen blueberries. To prevent the batter from turning blue, toss the frozen blueberries in a bit of flour before folding them in. You can add them to the batter straight from the freezer without thawing.
Store the muffins in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week or freeze them by placing them in a plastic bag for up to 3 months.
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!
More Vegan Sourdough Starter Recipes
- Sourdough Garlic Naan Recipe
- Sour dough Bread Stuffing with Sage
- Sourdough Starter Pizza Crust Recipe
- Vegan Sourdough Croutons with Garlic & Herbs
Let’s connect on social!
If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Vegan Sourdough Blueberry Muffins
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Sea Salt
- 1 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup coconut oil melted
- 1 tablespoon pure vanilla extract
- 1/2 cup plain unsweetened almond milk or other plant based milk
- 2 tablespoons ground flaxseeds
- 2 tablespoons water
- 1 cup sourdough starter discard unfed
- 1 cup blueberries
For the Cinnamon Sugar Crumble
- 2 tablespoons sugar
- 2 tablespoons old fashioned oats
- 1 tablespoon coconut oil
- 1/2 teaspoon cinnamon
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!
Nutrition
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
I love this recipe. Great way to use sourdough discard.
Oops i forgot the vanilla. I only used 3/4 cup of sugar (1/4 brown sugar & 1/2 cup white sugar) and a small amount of maple syrup. It was sweet enough and really moist.
I’m new to baking with discard but not baking, in general. I was quite concerned with how thick the batter was but I trusted the process and wow! These are so good! I love that they are vegan, too. I didn’t have to change any ingredients. I did add fresh lemon juice because I love that combo. Next time, I will do the topping. The rise on these muffins is amazing, I haven’t had muffins rise like this in forever. These are going to become a regular staple for me. Thank you for a great recipe
–
Fun to make. Great to eat
I love blueberries. This is yummy
I’ve made these twice… once just as written and earlier today for the second batch, I made a few changes. I omitted the cinnamon, swapped the coconut oil for canola, used raspberries and blueberries, added the zest of one orange, and topped them with pure cane sugar flavored with molasses.
Both were amazing, but the one I did the swaps on turned out to be the best muffins I’ve ever made.
Hi Patrick, those swaps sound fantastic, especially the orange zest! Thank you for the rating and review, much appreciated 🙂
– Kelly
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!
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.
These are very good. I will be making again. I try not to use oil so I did substitute applesauce for the oil.
What a yummy treat