These gluten-free sourdough blueberry muffins are so delicious and easy to make that they might become your favorite dessert!
DURATION :
Servings: 6 muffins
Ingredients
- 1 cup GF sourdough starter
- 1 whole egg
- ¼ cup butter, melted
- 1 tsp vanilla extract
- 1 cup GF flour
- ¼ cup coconut sugar
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup blueberries
Instructions
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Preheat your oven to 350˚F.
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For best results, have all your ingredients at room temperature.
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To a medium bowl, add your sourdough starter, the egg, the melted butter, and the vanilla extract.
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Using a whisk, mix all the ingredients until the butter is well incorporated.
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To this bowl, add the gluten-free flour, coconut sugar, baking soda, and salt.
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Using your whisk, mix this mixture until all the ingredients all well incorporated.
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Add the blueberries and gently fold them into the muffin batter.
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Line your muffin tin with the paper cupcake liners.
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Fill the paper cups only ⅔ to ¾ since the muffins will rise.
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Bake them in your preheated oven at 350˚F for 20-30 minutes or until golden brown and an inserted knife or toothpick comes out clean.
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Take the muffins out of the tin in their paper cups and let them cool on a cooling rack.
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Pro tip: these gluten-free sourdough blueberry muffins taste even better the next day – if you can wait that long …
Nutrition
Calories: 295kcal
