Sourdough Blueberry Muffins
This simple blueberry muffin recipe makes moist and fluffy muffins with nourishing ancient spelt, heritage whole wheat, and BURSTING with blueberries in every bite. All you need is our Activated Sourdough Bread & Muffin Mix, which you can find online or at Whole Foods. It's the first-ever sourdough baking mix made exclusively with activated grains for enhanced nutrition, optimal nourishment, and gut health.
Ditch your blueberry smoothie for exceptional quality blueberry muffins. Between the high-quality activated whole grains, healthy fats from coconut oil, and pastured eggs – they are loaded with flavor and a great source of protein, dietary fiber, and healthy complex carbs. And totally gut-friendly, thanks to activated grains. They are also loaded with micronutrients like B-vitamins, iron, zinc, magnesium, Vitamin C, Vitamin K, Manganese, and powerful antioxidants. This is what makes our muffins healthy and keeps you fuller than your morning smoothie.
Not only are these basic sourdough muffins made with organic ingredients, locally sourced ancient grains, and low in sugar (4g of coconut sugar per serving!), but they also deliver all the gut-loving benefits of activated grains and sourdough. This healthy muffin recipe is guaranteed to start your day with a boost of energy!
These delicious sourdough blueberry muffins are:
- Low Glycemic
- 7g Protein
- Only 4g of sugar
- Vegan Friendly
Using Fresh or Frozen Blueberries: Use whatever blueberries you have on hand. Fresh bluebs are perfect and so are frozen! I switch it up – but as I’m writing this, it’s winter, and I only have access to frozen, organic blueberries. I use either wild blueberries (for an extra pack of nutrients) or the regular variety from Whole Foods. Just toss them into your batter like you would with fresh blueberries.
My Favorite Ways to Enjoy These Muffins
The blueberry muffins are golden on top, soft on the inside, and bursting with jammy blueberry goodness in every bite. I think you’ll love how light they are but still nourishing. It’s the perfect way to start your morning with some coffee, breakfast-on-the-go, or a warm cup of tea as an afternoon snack. I like to enjoy a blueberry muffin with a dollop of melty grass-fed butter or a spoonful of almond butter to start my day (and a side of eggs!).
How to enjoy throughout the week? Simply store muffins (that have been thoroughly cooled) in a container in your fridge or freezer. Pop them in the oven or toaster oven for 5 minutes at 400f until warm.
Collagen Blueberry Muffin Variation (7g Protein / Muffin)
For those of you who want a little protein and collagen goodness to your muffins, simply add 3 scoops of your favorite collagen powder (I use vital proteins). This will add an extra 4g of protein per muffin. This means each delicious muffin has 7g of protein between the collagen, pastured eggs, and whole grains!!
Sourdough Blueberry Muffin FAQ
I Really Want a Sourdough Blueberry Muffin. One Problem — I Don’t Have Sourdough Starter.
Even better, no sourdough starter is required! No special equipment is needed. You only need one bowl, a few essential ingredients, and a pouch of our Activated Sourdough Bread & Muffin Mix. Our mix has already been naturally fermented with sourdough starter for optimal nutrition and gut health.
How is our Bread & Muffin Mix “activated”?
Our Activated Sourdough Bread & Muffin Mix has already been naturally fermented with sourdough culture for optimal nutrition and gut health. “Activating” through fermentation is a traditional process that transforms the grains in our baking mixes into their most nutritious, digestible, and nourishing form -- what we refer to as "activated grains."
What do Sourdough Blueberry Muffins Taste Like?
Okay, actually, the real question here is, do they taste tangy? Not really, maybe a hint. Sourdough muffins usually don’t have the same tang that you’ll find in traditional sourdough bread. This is because the added fats from eggs and oil reduce the sourness in the taste and give that classic tang a much more mild flavor. However, thanks to our sourdough baking mix, these muffins taste 100% more flavorful and nourishing than the muffins you are used to. Rather than laden with sweetness, the flavor of our grains and recipe speaks for itself. Our mix is also crafted to lend extra moisture to the muffins and create a dreamy soft, and moist texture.
How to make these muffins vegan?
Yes, definitely. Simply swap the pastured eggs for flax or chia eggs or your favorite egg replacer. If you opt for flax eggs, just mix 1 tbsp of ground flax seeds (or flaxseed meal) and 3 tablespoons of water. Stir with a fork until combined and let it rest for 10 - 15 minutes. Once your mixture has become congealed like jelly, it is ready to use!
What’s to Love About This Sourdough Blueberry Muffin Recipe
Quick to Make (30 Minutes!)
These muffins take 5 minutes to mix together 20 minutes to bake. You’ll be sinking your teeth into nutritious, soft muffins in no time!
Lightly Sweetened with Coconut Sugar (4g!)
More flavor, less sugar is what we like to say. Our bread & Muffin mix is lightly sweetened with coconut sugar and only 4g of sugar for one regular blueberry muffin. Why do we love coconut sugar? Coconut sugar has a delicious toasty flavor similar to that of brown sugar. It also is touted to be lower on the glycemic index and less processed than regular table sugar.
Activated with Sourdough Starter
Our Sourdough Bread & Muffin Mix is made with 100% activated grains for enhanced nourishment. The grains have already been naturally fermented for 24 - 48 hours with sourdough starter. Activation is a way of preparing grains that increases nutrient absorption and improves digestibility. To nourish us best, grains benefit from going through a natural process that unlocks vitamins and minerals, including B-vitamins, iron, zinc, calcium, and magnesium.
Ancient & Heritage Grains only.
Our sourdough baking mix is made with nutrient-rich ancient and heritage grains like whole grains spelt and heritage whole wheat. Our flour is sourced from local farms in the Northeast and stone-ground to preserve flavor and nutrition. We use ancient and heritage grains because they’re more nutritious, flavorful, and have significant environmental benefits.
Fermenting grains with a sourdough starter is a traditional process that breaks down complex starches and proteins (like gluten), enhancing their digestibility and keeping our tummies happy.
It also neutralizes anti-nutrients and lectins, making it possible to absorb the vital nutrients naturally present in the grains. Fermentation also creates prebiotic fibers, which feed beneficial gut bacteria and support a healthy microbiome.
What you’ll need to make Sourdough Blueberry muffins
- Blueberries - fresh or frozen blueberries (not thawed)
- Jesha’s Bakery Activated Sourdough Bread & Muffin Mix
- Eggs - I used pastured eggs from Vital Farms.
- Non-Dairy Milk or Water - any variety you like most! Many times I simply use water.
- Melted Coconut Oil - You can also use melted ghee or butter, olive oil, or avocado oil. I personally love the flavor of coconut oil.
How to Make Sourdough Blueberry Muffins
Thanks to our JB Sourdough Bread & Muffin Mix, this recipe is easy to make (and no sourdough starter is required!); thanks to our activated grains, sourdough bread & muffin mix.
- Preheat oven to 375°F and line a muffin tin with muffin liners, nonstick spray (I use avocado oil), or butter.
- In a medium bowl, whisk eggs. Then add water or milk of choice and ⅓ cup of melted oil. Stir or whisk together until ingredients are combined.
- Pour the entire JB Sourdough Bread & Muffin Mix pouch into the bowl and stir in until combined.
- Then fold in the fresh or frozen blueberries.
- Divide batter between each muffin cup, filling ¾ of the way to the top.
- Bake at 350°F for 15-20 minutes or until the tops are lightly golden brown and centers are set. You can also stick a toothpick in the center of each sourdough muffin and see if it comes out clean.
- Allow them to cool in the pan for 10 minutes (or as long as you can reasonably wait).
Sourdough Blueberry Muffins
Healthy Sourdough Blueberry muffins are the perfect way to start your day! These easy sourdough blueberry muffins are lightly sweetened, loaded with blueberries, and made with a mix of activated ancient and heritage grains. A nutritious, gut-friendly breakfast or snack can be made in 30 minutes.
1 Cup Blueberries - Fresh or frozen (do not thaw if frozen)
3 Pastured Eggs - I prefer pastured eggs from Vital Farms
½ Cup Non-Dairy Milk - Water is totally fine too
⅓ Cup Melted Coconut Oil - I use Dr. Bronner's Organic Coconut Oil
Optional: 3 Scoops Vital Proteins Collagen (see collagen variation)
Preheat oven to 375°F and line a muffin tin with muffin liners, nonstick spray (I use avocado oil), or butter.
In a medium bowl, whisk eggs. Then add water or milk of choice and ⅓ cup of melted oil. Stir or whisk together until ingredients are combined.
Pour the entire Jesha’s Bakery Activated Sourdough Bread & Muffin Mix pouch into the bowl and stir in until combined.
Then fold in the fresh or frozen blueberries.
Divide batter between each muffin cup, filling ¾ of the way to the top.
Bake at 375°F for 15 - 18 minutes or until the tops are lightly golden brown and centers are set. You can also stick a toothpick in the center of each sourdough muffin and see if it comes out clean.
Allow them to cool in the pan for 10 minutes (or as long as you can reasonably wait).
Calories 150, Protein 4 grams, Carbs 16 grams (6%), Fiber 2 grams (7%), Fat 8 grams (10%), Sugar 5 grams, Sodium 177 milligrams (7%)