A Not-Too-Sweet Vegan Sourdough Blueberry Muffin Recipe

This muffin recipe is quick and easy, and makes for some tasty blueberry muffins. I wanted a recipe to use up some of my sourdough discard, but also wanted one that is healthy and not too sweet.

I use spelt flour in place of whole wheat flour for both its nutritional benefits and because it is not as dense as whole wheat flour.

Vegan sourdough muffins with fresh blueberries

Ingredients

  • 3/4 cup spelt flour
  • 3/4 cup unbleached white flour
  • 1/2 cup cornmeal
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sourdough starter
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 cup nondairy milk (your favorite)
  • 2 cups fresh blueberries
  • optional sugar to sprinkle on top

Directions

  1. Pre-heat the oven to 450°.
  2. Use non-stick spray on your muffin pans. This recipe yields about 12 regular sized muffins.
  3. Combine the flours, cornmeal, cinnamon, baking soda, and salt in a bowl.
  4. Add the maple syrup, applesauce, milk, and sourdough starter to the dry mixture, and mix together until just combined.
  5. Fold in the blueberries gently.
  6. Scoop into muffin pan.
  7. Bake for about 22-25 minutes, until golden brown.
  8. Enjoy!

Let me know if you make these muffins!

~Jen

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