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!

I never thought I would actually write an entire recipe for gluten-free sourdough blueberry muffins. I guess there needs to be a “first” for everything.

This whole recipe started backward: I wanted to see if I could make a gluten-free sourdough starter with my super easy sourdough method. And what do you know? It actually worked and I will go into more detail soon (stay tuned!). But this recipe is a delicious way to make use of your sourdough starter.

Now that I had an active gluten-free sourdough starter, I thought I had to put it to the test.

Growing up in Germany, blueberry muffins are not something I ever had. But I know that they are the quintessential American muffin. Baking them would be another “first”.

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Why you’ll love these gluten-free sourdough blueberry muffins

I don’t make muffins very often. Having made these, I think I should, though. Here’s why:

They are so easy to make! All I needed were ingredients I already had at home. They whip up quickly in one bowl. When I made them, I couldn’t find fresh organic blueberries so I used frozen ones. And I couldn’t be happier with the result.

Regardless of why you’re looking for a gluten-free recipe, I have to say that I was pretty impressed both with the delicious taste and the great texture. Could I have fooled someone into thinking they were made with regular flour? Probably not.

But they were so good that I could hardly keep my husband from eating all of them before I had a chance to take all my pictures 😉 And in my book, that says it all!

gluten-free blueberry sourdough muffins

Wet ingredients for the gluten-free sourdough blueberry muffins

This is what you’ll need for this recipe:

  • Gluten-free sourdough starter: Once I have my recipe for making one from scratch, I will link it here. In the meantime, you can purchase one or maybe you already have one at home. This recipe works equally well with your sourdough discard or fed sourdough.
  • Eggs: Actually you just need one egg for this recipe. We always love using eggs from pastured chickens but of course, any egg will do.
  • Butter: You can use both store-bought or your homemade butter. For best results, I melt the butter before I add it.
  • Vanilla extract: This is another ingredient that I just love making myself. It’s super easy and less expensive than its commercial counterpart.
  • And blueberries, of course: These are essential to make it this classic blueberry muffin

Dry ingredients for the gluten-free sourdough blueberry muffins

You will only need three basic dry ingredients to make these muffins:

gluten-free blueberry muffin

Useful tools and equipment

If you are baking regularly in your kitchen, I am sure you have everything you need to make these muffins. This is what I used:

  • Medium bowl: Since this is truly a one-bowl recipe, a medium-sized bowl is perfect. I have a set of stainless-steel bowls that I love but use whatever you have.
  • Whisk: A nice whisk comes in handy. This is a quick recipe so you can mix the ingredients up by hand. It works well equally well if you used an electric hand mixer or your stand mixer.
  • Muffin pan: I always like using muffin tins with large holes so that my muffins come out bigger.
  • Paper cups: Even though my muffin tin is non-stick, or maybe because it is non-stick, I use paper liners. Then I don’t have to worry about the coating or clean-up!

How to make these blueberry muffins

  1. Preheat your oven to 350˚F.
  2. For best results, have all your ingredients at room temperature.
  3. To a medium bowl, add your sourdough starter, the egg, the melted butter, and the vanilla extract.
  4. Using a whisk, mix all the ingredients until the butter is well incorporated.
  5. To this bowl, add the gluten-free flour, coconut sugar, baking soda, and salt.
  6. Using your whisk, mix this mixture until all the ingredients all well incorporated.
  7. Add the blueberries and gently fold them into the muffin batter.
  8. Line your muffin tin with the paper cupcake liners.
  9. Fill the paper cups only ⅔ to ¾ since the muffins will rise.
  10. 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.
  11. Take the muffins out of the tin in their paper cups and let them cool on a cooling rack.
  12. Pro tip: these gluten-free sourdough blueberry muffins taste even better the next day – if you can wait that long …

Substitutions and variations

Here are some ideas for ingredient substitutions and variations:

  • Butter: if you’d like to make this recipe dairy-free you can also use melted coconut oil.
  • Coconut sugar: you can really use any sugar here that you like: regular, white sugar or light brown sugar. You can also use maple syrup but you might have to bake them a little bit longer.
  • Gluten-free flour: While I used a gluten-free flour mix, you can probably use other gluten-free flours as well. Brown rice flour might work well, gluten-free oat flour, almond flour, or any other type. Or you make classic blueberry muffins with regular all purpose flour.
  • Gluten-free sourdough starter: Of course, you can make this whole recipe with regular sourdough starter and regular flour. Just sayin’ …
  • Blueberries: Since this is a very basic muffin recipe, you could use other fruit such as raspberries or currants. If you like you could use raisins instead of fresh fruit. I used frozen blueberries but I am sure these muffins would have EVEN been better with fresh blueberries.

Other easy recipes you might like

Sourdough Skillet Cornbread

Streuselkuchen

How to Pick Blackberries

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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 Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: gluten free sourdough blueberry muffin
Servings: 6 muffins
Calories: 295kcal
Author: Our Gabled Home
Cost: $9

Ingredients

  • 1 cup GF sourdough starter
  • 1 whole egg
  • 1/4 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

  • 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 …

Let me know if you have any questions or comments!

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How to make Gluten-free Sourdough Blueberry Muffins

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