Nutrition & Recipes
Healthy Sourdough Blueberry Muffins (egg-free and dairy-free)
Feb
This is a recipes that caught me off guard. All I wanted to do was find a way to use my sourdough discard rather than throw it away. I did some research, shuffled through my pantry, and ended up with these amazing, healthy sourdough blueberry muffins!
These are dairy-free AND egg-free (because we’ve got some food sensitivities in this house) but if you need neither of those freedoms, you can easily swap in your milk of choice, and of course use an egg!
A quick note on ingredients…
Since I’ve started baking more often I’ve started weighing ingredients instead of using measuring cups. There’s a preciseness to weights that you just can’t quite match with cups and tablespoons. That said I did my best to list the measuring utensil equivalents.
Milk or Milk Alternatives
Use your milk of choice! I always have unsweetened almond milk on hand (we’re not big milk people) but coconut milk, oat milk, and any kind of dairy-based milk will work in this recipe. Use what you like!
Egg Replacer
A few months ago my husband and I were both told that we have intolerances to egg. HUGE bummer since we both used to live off of eggs for breakfast! I found this Egg Replacer product by Bob’s Red Mill pretty quickly and love it. It works for baking, breading, and binding.
Healthy Sourdough Blueberry Muffins (dairy-free, egg-free)
Sourdough Blueberry Muffins
Ingredients
- 120 grams All-Purpose Flour (~1 cup)
- 70 grams Cornmeal (~1/2 cup)
- 70 grams Whole Wheat Flour (~1/2 cup)
- 3/4 tsp Salt
- 1 tsp Baking Soda
- 1 1/2 tsp Cinnamon
- 113 grams Sourdough Discard (~1/2 cup)
- 2 tsp Instant Yeast
- 57 grams Unsweetened Almond Milk (~1/4 cup)
- 1 tbsp Egg Replacer
- 2 tbsp Water
- 50 grams Extra Virgin Coconut Oil (~1/4 cup)
- 117 grams Maple Syrup (~1/3 cup)
- 1 1/2 tsp Vanilla
- 1 1/2 cups Frozen Wild Blueberries
- Sugar
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin tin with papers and grease the inside of the papers.
- Combine the dry ingredients in a mixing bowl.
- In a small bowl, whisk together egg replacer and water. Let sit 1-2 minutes.
- In a second bowl, whisk together the starter, milk, egg replacer, melted coconut oil, maple and vanilla. Blend the wet ingredients with the dry, taking about 20 seconds. Gently stir in the blueberries just until blended.
- Fill the cups of the prepared pan two-thirds full; sprinkle the tops of the muffins with sugar.
- Bake the muffins for 16 to 20 minutes, until a toothpick inserted in the center comes out clean. Remove the pan from the oven and allow the muffins to cool for 5 minutes before removing them from the pan. *Don't let them cool in the pan, or they'll steam and the outside will become tough.
