Gluten-Free Sourdough Blueberry Muffins

These gluten-free sourdough blueberry muffins are so delicious and easy to make that they might become your favorite dessert!
Prep Time: 15 minutes
Cook Time: 25 minutes 
Total Time: 40 minutes 
Servings: 6 muffins


  • 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


  • Preheat your oven to 350˚F.
  • For best results, have all your ingredients at room temperature.
  • To a medium bowl, add your sourdough starter, the egg, the melted butter, and the vanilla extract.
  • Using a whisk, mix all the ingredients until the butter is well incorporated.
  • To this bowl, add the gluten-free flour, coconut sugar, baking soda, and salt.
  • Using your whisk, mix this mixture until all the ingredients all well incorporated.
  • Add the blueberries and gently fold them into the muffin batter.
  • Line your muffin tin with the paper cupcake liners.
  • Fill the paper cups only ⅔ to ¾ since the muffins will rise.
  • 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.
  • Take the muffins out of the tin in their paper cups and let them cool on a cooling rack.
  • Pro tip: these gluten-free sourdough blueberry muffins taste even better the next day – if you can wait that long …


Calories: 295kcal

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