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.

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?

I love shopping for fresh produce through Misfits Market – they sell groceries, healthy pantry staples, and fantastic food finds (even wine!) at a discounted price. Choose your favorite seasonal produce, save up to 40% off grocery store prices & save time by getting free delivery right to your door!

• 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! 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!
• Blueberries: Use fresh or frozen, whatever you can find at the store in season.

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!

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.

More 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 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! 

Vegan Sourdough Blueberry Muffins

The Herbeevore

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

Print Recipe Pin Share Tweet

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes 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 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 unfed
• 1 cup blueberries

For the Cinnamon Sugar Crumble

• 2 tablespoons sugar
• 2 tablespoons oats
• 1 tablespoon coconut oil
• 1/2 teaspoon cinnamon

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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, 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

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