Blueberry Banana Sourdough Muffins

…simple joy by simpler living

Jump to Recipe

Tender and moist with just enough sweetness, these blueberry banana muffins satisfy a snack craving yet are healthy enough to eat for a nutritious breakfast.  They are so easy to whip up quickly, and so tasty that you will want to make them often!

The mix of blueberries with bananas and sourdough plus sweeteners gives them bursting flavors to satisfy hungry mouths. 

This recipe is a great way to use up your sourdough discard but can also be used with active sourdough starter.   If using freshly ground wheat, you will not only make it low-gluten but also high protein and nutrient-dense.  This provides great healing and energy to start the day or for that afternoon slump when you need a healthy pick-me-up! 

**This post contains affiliate links, which means I make a small commission at no extra cost to you.**

Tools recommended:

Stand mixer or whisk –  I love using a stand mixer because it allows me to multi-task and makes mixing incredibly easy. 

Muffin tin – I recently discovered a real time-saver:  a 24 muffin tin.  This saves so much time because you only have to cook half as much as a 12 muffin tin.  I realized that I stayed away from making muffins because of the time and work of having to repeat the cooking process 2-4 times, depending on how much you are making.  This has been hugely valuable in my kitchen because I always have several things I am making at once and it makes muffin making a super quick process.

Pot holders – These are my favorites.  I got them because my husband wanted bigger ones that fit his hands and my arm got burnt from shorter ones.  These are now the favorites for the whole family.

Muffin liners

Spatula

Measuring spoons

Measuring cups

Ingredients:

Quality ingredients make the difference between fine and fabulous. I always stock up on quality ingredients, often buying in bulk, to save money.

Flour – I grind my own wheat to get a myriad of nutrients for healing.  For this recipe I use soft white wheat or spelt. Spelt gives a lighter, more fluffy texture. You could also use another flour that you have.

Butter – For baked goods, I mostly use what I call “yogurt butter”.  It is the top layer of fat from my homemade yogurt.  After the yogurt is finished, I scrape off the top layer and save it for baked goods.  This way I save money on buying it and I also know it is the healthiest butter I could use.  When I do not have that on hand I prefer homemade butter bought at my local Amish market.  Homemade really tastes so much better.  I have also used Earth’s Balance margarine with good baking success when dairy-free is needed. 

Bananas – Overripe bananas are the best for baking.  The natural sweetness and flavor, which I don’t like as much if eating directly, gives baked goods the best flavor.  It is hard to time baking for when bananas get to this stage so I often freeze bananas right in their peels when they become overripe.  They are very easy to defrost and work well in muffins when the day comes that they are needed.

Blueberries – I have used fresh or small frozen blueberries for this recipe.  Fresh summer blueberries are my favorite!  Large frozen blueberries should be partially defrosted or the muffin may end up too mushy.

Sourdough starter – This is a very easy way to use up discard or use an active starter.  Either way, it boosts digestibility and adds a great complement flavor to the sweet ingredients.

Honey – Local, raw honey is my preferred sweetener.  Natural sweeteners are much healthier and once you taste real, local honey you will never prefer the cheaper less healthy white sugar again!  It can be expensive so is one of my staples that I buy in bulk.

Sucanat sugar – This is my second favorite sweetener.  It is an unrefined, natural cane sugar.  Other sugars can be used in place of sucanat with unrefined sugars being the best choices.  I use this sugar in place of brown sugar in recipes.  It has a rich flavor because of molassas in it and is similar to brown sugar.