Have you hopped on board the sourdough train yet? Looking for easy, delicious ways to use up your sourdough discard? You’re going to love these quick, low-gluten muffins. Try them with blueberries or chocolate chips (or whatever mix-ins you love!)
2020 seemed to be the year of baking, and sourdough really took off especially in the gluten-sensitive crowds as it makes a great “low-gluten” option when prepared properly.
I was busy, busy writing my first cookbook in 2020, and then writing the second at the beginning of 2021. But once the cooking fatigue wore off, I was excited to get to playing with my own sourdough starter!
These quick and easy muffins have become a fast family favorite for using up sourdough discard. You can totally use your active, bubbly sourdough starter, but the recipe works just as well with the discard (the stuff you scoop out and toss or save, after it’s reached its peak and fallen).
The sourdough doesn’t add any “sour” flavor here – not one bit. Just adds to the light, fluffy inside of the muffin and helps create this thin slightly crisp outside. Just so dang good!
Can’t wait to hear what you think. And don’t forget to report back & let us know if you went team blueberry, or team chocolate chips! It was pretty split when I polled everyone over on Instagram, and I think I’ve eaten an equal amount of both myself!
Enjoy! Tag me over on Instagram @justjessieb when you make them!
PS: Sourdough questions? Leave a comment if you get a chance and I’ll work on more posts to cover those!
Quick & Easy Sourdough Muffins
Ingredients
- 3/4 cup sourdough starter (active or discard) 150g
- 1/2 cup honey or maple syrup
- 1/3 cup almond milk
- 1 tsp vanilla extract
- 1/4 cup avocado oil or melted coconut oil
- 1 egg
- 1 cup organic all purpose flour
- 1 cup almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups blueberries or chocolate chips
Instructions
- Preheat the oven to 425ºF. To a mixing bowl, add the sourdough discard, honey, and almond milk and stir until smooth. Stir in the vanilla, avocado oil, and egg.
- Add the flours, baking soda, and salt, and stir until just combined. Gently fold in the blueberries or chocolate chips (I like to do a batch of half and half so everyone's happy!)
- Line a muffin tin with parchment paper liners and scoop the batter evenly into the cups. Top with a few extra blueberries or chocolate chips to make the tops look pretty.
- Transfer to the oven and bake for 20 to 25 minutes or until light golden brown. Transfer to a wire cooling rack to cool until warm or room temp, and enjoy!
Notes
Nutrition
9 Comments
Monique
January 16, 2022 at 5:24 pmDo you have a link to the sourdough starter recipe you use?
Jessie B
January 17, 2022 at 2:50 amHey Monique!! I bought a dehydrated starter from Hannah over at @ballerinafarm on IG! She sells through their website. Takes about 4-5 days to rehydrate! I’ve just kept it going since then. Sounded less intimidating to start out than trying to create my own 😜
Ashley
February 8, 2022 at 12:24 pmThese were absolutely delicious. They didn’t last long! My husband and kids (3 and 2 year old boys) gobbled them up. Just sweet enough but not so sweet that I couldn’t serve them for breakfast.
I used regular milk instead of almond + ground up my own oats for oat flour instead of almond flour + frozen wild blueberries because that’s what I had. In a year where the grocery shelves aren’t always full, in this use-what-you-have time, I love recipes that are this flexible but still fun, easy, and tasty. Thank you, Jessie!
Ashley
February 10, 2022 at 3:38 pmDelicious! Absolutely scrumptious! In this age of low grocery store stock and use-what-you-have cooking, it means so much to have flexible but easy recipes. I used ground up oats for my own oat flour instead of almond, regular milk, and frozen blueberries because that’s what I had. These turned out just amazing. Thank you, Jessie!
Also on another note – I went to college at Boise State and you are going to LOVE Idaho living! Hudson’s obsession with bright blue and orange are going to serve him well in the Boise area. 😉
Kathleen
February 13, 2022 at 9:24 pmBest muffins ever. So fluffy and flavorful. They are definitely on repeat. Thanks Jessie
Ashley
February 18, 2022 at 1:47 amI’ve made these three times already and my husband and sons (3 and 2) LOVE them! I ground up oats in my food processor to use in place of almond flour, dairy milk, sourdough discard, and frozen bluebs because that’s what I had on hand. In an age of use-what-you-have cooking when the grocery shelves aren’t as full as they used to be, I love flexible recipes like this that are still delicious. Thank you, Jessie!
P.S. On another note, I went to Boise State for college. You guys are going to LOVE Idaho, and Hudson is going to be so happy with all the blue and orange stuff! 🙂
Kylie
October 31, 2022 at 3:55 pmI loved how easy to make these are! So good. My husbands initial reaction “pretty fricken good” says it all!
Laura
November 17, 2022 at 1:28 pmJust made these last night (after hunting long and hard to find something to do with my copious amount of discard) and man, they are so tasty!! If I didn’t see how little sugar went into them, I’d think they were cupcakes. My 10-month-old also highly approves, and we’ll be making them again soon 🙂
Odette
December 20, 2022 at 4:17 pmAbsolutely delicious in every way! Sweet but not too sweet with a incredible tender crust. Avocado oil is a healthy fat alternative and eliminates the need to cream any butter. This recipe is great for those managing their glucose levels too. I can’t wait to try other iterations of this recipe (cassava flour?).
I used sourdough discard from my 3 yr old starter that hadn’t been fed in over 3 months. The starter itself gives my bread loaves a great tang so I was a bit worried that my muffins would be tangy (not my preference). Nope! I got a perfect slightly sweet muffin. I’m planning to stick with blueberries for now, as it was perfect.