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    Home » Breakfast » Sourdough Whole Wheat Blueberry Muffins

    Sourdough Whole Wheat Blueberry Muffins

    July 23, 2020 by Tracy | Updated July 23, 2020 This post may contain affiliate links. Read my disclosure policy.

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    blueberry muffins lined up on a cooling rack with Pinterest pin text.

    Extra sourdough discard lying around? These Sourdough Whole Wheat Blueberry Muffins are a healthy, easy way to put it to use with some fresh (or frozen) blueberries!

    blueberry muffins on a cooling rack

    Welcome to week 9284 at home! Anyone else still on the sourdough train through all of this? Yup, us too! Which means we have loads of sourdough discard, too. And since it's summer, we also have loads of fresh blueberries! Enter these Sourdough Whole Wheat Blueberry Muffins!

    Ingredients Needed

    ingredients for sourdough blueberry muffins on a counter

    These like many of our other toddler friendly muffins / cookies, this recipe is made with whole ingredients without any added sugar.

    • Whole Wheat Flour - You can make this with all purpose flour which will make them a little lighter, but I like the added fiber from whole wheat flour.
    • Unsalted Butter - If you only have salted butter, no problem. Just cut the kosher salt by a little (for every half cup sub of salted butter for unsalted, cut the salt by 1/4 teaspoon).
    • Fresh Blueberries - You can totally use frozen blueberries, too! No need to thaw, just an easy even swap!
    • Maple Syrup - The real stuff!
    • Sourdough Discard - You can also use straight unfed sourdough starter - whatever you have ready to use!

    Find our the recipe for our sourdough starter, Herman, here!

    Step-by-Step Instructions

    a bowl of batter and flour and blueberries on counter

    There are no complicated steps about this muffin recipe or any special equipment needed. All you need are a few bowls and the time to whisk and mix. Even better, if you have little ones, they can help add ingredients and mix, too!

    Step 1: Mix dry ingredients (flour, baking soda, salt).

    Step 2: Mix wet ingredients (sourdough discard, maple syrup, egg, melted butter, and vanilla extract).

    a bowl of flour and a bowl of flour coated blueberries with a spoon

    Step 3: Coat the blueberries with some flour to prevent them from sinking to the bottom of the muffins.

    Step 4: Mix together the wet and dry ingredients.

    blueberries being folded into a muffin dough

    Step 5: Gently fold the blueberries into the dough. My girls LOVE to help with all of the mixing.

    muffin tin filled with blueberry muffin dough

    Step 6: Spoon into well greased muffin tin.

    a muffin tin with baked blueberry muffins

    Step 7: Bake!

    a blueberry muffin halved

    Healthy Muffin Option

    I love these muffins because they're delicious, but they're also a much healthier option to your classic blueberry muffin. They're healthier because they're made with Whole Wheat flour (which adds fiber) and the sweetness from the muffins come from the blueberries and maple syrup as there's no added sugar. These muffins can also be made with any other fruit you have! That's why I love these as an option for my girls. Truly kid tested and mom approved!

    Have some overripe bananas you need to use? Then we have these other muffin recipes: Healthy Toddler Banana Oat Muffins, Healthy Raspberry Chocolate Chip Banana Muffins, and Banana Pecan Muffins.

    Have a bunch of blueberries but not in the mood for muffins? Try our Healthy Blueberry Oatmeal Cookies or Blueberry Almond Granola!

    FAQs

    Can I use frozen blueberries?

    Yup! No need to thaw them, just toss them with the flour and add them to your batter.

    Can I freeze these muffins?

    Definitely! Just store these muffins in a freezer safe bag or container and they freeze well for up to 3 months. Just be sure you let them complete cool first.

    How do I reheat frozen muffins?

    When you're ready to eat them, you can thaw them either in the fridge or on the counter. You can also pop 'em in the microwave for about 20 seconds or you could bake them in the oven at 300 degrees for about 6 minutes.

    Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!

    If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!

    blueberry muffins on a cooling rack.

    Sourdough Whole Wheat Blueberry Muffins

    A healthy and delicious breakfast muffin that uses sourdough discard!
    4.91 from 20 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 11 muffins
    Author: Tracy

    Equipment

    • muffin tin

    Ingredients

    • 1 cup whole wheat flour
    • 3/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 1/4 cup fresh blueberries
    • 1 cup sourdough discard
    • 1 lg egg
    • 3 tablespoons melted unsalted butter
    • 1/4 cup real maple syrup
    • 1 teaspoon vanilla extract

    Instructions

    • Pre-heat oven to 350 degrees and liberally grease a muffin tray - or line with muffin liners.
    • In a small bowl mix flour, baking soda, and salt.
    • In a large bowl whisk the sourdough discard with maple syrup, eggs, butter, vanilla. Be sure to whisk it well so that everything is incorporated, otherwise it'll cause streaks in the muffins.
    • In another small bowl add the blueberries and a tablespoon of flour and gently mix to coat the blueberries. This will prevent your berries from all sinking to the bottom of the muffins.
    • Add flour mixture to the starter mixture and mix well. Gently fold in blueberries and spoon batter into muffin tins.
    • Bake for 20-25 minutes, testing with a toothpick to make sure it comes out clean.
    • Let rest in pan for 5 minutes until removing to finish cooling on a cooling rack.
    • Enjoy!

    Notes

    No unsalted butter?  No problem.  You can substitute salted butter for unsalted butter.  For every half cup of salted butter for unsalted, just cut the salt by 1/4 teaspoon.
    Store loosely wrapped at room temperature for a few days, in an airtight container in the fridge for a week, or in a freezer for up to 3 months. 

    Nutrition

    Serving: 1muffin | Calories: 116kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 129mg | Potassium: 69mg | Fiber: 2g | Sugar: 6g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Tag me @ServedFromScratch or use #ServedFromScratch!

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    Reader Interactions

    Comments

    1. Becky Crenshaw

      January 30, 2023 at 3:52 pm

      Can I sub gluten free flour?

      Reply
    2. Makayla

      January 19, 2023 at 7:52 pm

      5 stars
      Used coconut oil instead of butter and sooo yummy!

      Reply
    3. Heidi Esther

      September 16, 2022 at 10:08 am

      5 stars
      I haven’t made these yet but I had a question. How much lemon juice should I put in there if I wanted to make them with lemon flavor too? And how would that change other ingredients?? Thanks so much!!

      Reply
      • Tracy

        September 19, 2022 at 5:33 am

        Hi Heidi! Good question and great idea! I think you could add a tablespoon of lemon juice to the wet ingredients and then maybe even some lemon zest, too! No need to change the other ingredients. 🙂 Let me know how they turn out!

        Reply
    4. Christine Ross

      July 09, 2022 at 2:53 pm

      5 stars
      These were great! I used fresh milled whole wheat flour. They were super moist, love them!

      Reply
      • Tracy

        July 09, 2022 at 9:54 pm

        Wonderful to hear, Christine! Thanks so much for taking the time to leave a review!

        Reply
    5. Trish Allin

      May 03, 2022 at 8:30 am

      I made this recipe using whole wheat pastry flour, a flax egg and a small banana in lieu of the oil. And I made them in an 8" square pan. They came our perfect. I used frozen blueberries and cranberries. Thank you for this recipe. I will be using it again.

      Reply
      • Tracy

        May 05, 2022 at 6:58 am

        So wonderful to hear, Trish! Thanks for taking the time to leave a review!

        Reply
      • Tess

        July 26, 2022 at 7:27 am

        Battling NAFLD over here and I’ll be using your mods - thank you so much!

        Reply
    6. Marie

      August 05, 2021 at 2:20 pm

      5 stars
      These were so tasty! Perfect amount of sweetness! Thank you for this recipe!

      Reply
      • Tracy

        August 05, 2021 at 5:05 pm

        So glad you enjoyed them, Marie!

        Reply
    7. Archibald

      March 03, 2021 at 7:01 pm

      These were awesome!!! I did triple berry, used coconut oil instead of butter and added 1/4 cup soya milk (was worried the batter was too thick) - and they came out perfectly!!! I'm going to try a version with banana for a little extra sweetness as well. Thank you for this!!!

      Reply
    8. Carly

      October 25, 2020 at 10:06 am

      5 stars
      Turned out amazing! Not too sweet.

      Reply
    9. Polly

      September 23, 2020 at 10:16 am

      5 stars
      Hello Tracy,
      I am so excited to have found you. I love your mission and recipes.
      I tried your whole wheat blueberry muffins. I used my whole wheat starter discard. My starter is thicker than normal - using Tehachipie Grain Projects flour.

      So, I shared a couple images and videos of my experience on Instagram yesterday. I think I tagged your handle. My name is plsphoto. Happy to send to you via email too.

      My muffins are delicious, but didn't rise at all. Yours look amazing. I am thinking the whole wheat starter is too heavy.

      I am also trying to figure out how to make a great sourdough loaf with the thicker / richer and non processed grain. (a beginner too)... Good challenges to have. 😉 especially during these times.

      Sorry for the long winded message.
      Many thanks for your great posts and education.

      Best, Polly

      Reply
      • Tracy

        September 23, 2020 at 8:55 pm

        Polly!!! I'm so excited that you shared with me! I'm so glad that your muffins tasted delicious, but yes that whole wheat starter may have needed more leavening than this recipe.

        Thanks for sharing them on Instagram, too. I shared them!

        Good challenges indeed!. I can't wait to see how your sourdough loaf comes out. I'll keep an eye out on Instagram - thank you again so much for letting me know and connecting!

        Reply

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    Hi, I'm Tracy!

    Mom of two, lover of cheese, spinach, and replacing a box or jar of premade anything with a from scratch version. Here you'll find our whole foods recipes that'll add some easy, approachable from scratch flair to your cooking! Read More…

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