Can I use sourdough discard in gluten-free blueberry muffins?

Yes, sourdough discard adds a tangy, rich flavor that complements the sweetness of blueberries, making it an excellent addition to gluten-free blueberry muffins.

How do I prevent blueberries from sinking in gluten-free muffins?

Toss the blueberries in a small amount of gluten-free flour before folding them into the batter. This will help prevent them from sinking to the bottom.

How do I store and freeze gluten-free sourdough discard blueberry muffins?

Store the muffins in an airtight container for up to 3 days at room temperature. For longer storage, freeze the muffins by wrapping them individually and placing them in a freezer-safe bag for up to 3 months.

Gluten-Free Sourdough Discard Blueberry Muffins Recipe

Name: Gluten-Free Sourdough Discard Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Cuisine: Gluten-Free
Ingredients: 1 cup gluten-free flour blend; 1/2 cup sourdough discard; 1/2 cup almond milk (or plant-based milk); 1/4 cup coconut oil (or vegan butter); 1/3 cup granulated sugar (or honey/maple syrup); 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup fresh or frozen blueberries; 1 teaspoon vanilla extract

Description

These gluten-free sourdough discard blueberry muffins are a unique way to use sourdough discard and create a moist, flavorful muffin with a perfect balance of sweetness and tang. This recipe provides a delicious gluten-free alternative to traditional muffins.

Ingredients

Scale

1 cup gluten-free flour blend
1/2 cup sourdough discard
1/2 cup almond milk (or plant-based milk)
1/4 cup coconut oil (or vegan butter)
1/3 cup granulated sugar (or honey/maple syrup)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fresh or frozen blueberries
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the tin.
Mix wet ingredients: In a large bowl, mix sourdough discard, almond milk, coconut oil, sugar, and vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and stir until just combined.
Add blueberries: Gently fold in the blueberries, being careful not to overmix.
Fill the muffin tin: Spoon the batter into the muffin cups, filling each about three-quarters full. Optionally, sprinkle some turbinado sugar on top.
Bake: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a dairy-free version, substitute almond milk and coconut oil. For best results, store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Gluten-Free

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 12g
Sodium: 160mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg