Vegan Sourdough Blueberry Muffins
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.
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 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 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
Calories: 346kcalCarbohydrates: 57gProtein: 5gFat: 12gSaturated Fat: 8gSodium: 231mgPotassium: 81mgFiber: 2gSugar: 27gVitamin A: 9IUVitamin C: 1mgCalcium: 77mgIron: 2mg
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