Simple Blueberry Banana Sourdough Muffins

…simple joy by simpler living

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Tender and moist with just enough sweetness! These blueberry banana sourdough muffins satisfy a snack craving yet are healthy enough to eat for a nutritious breakfast. 

These simple muffins pass all my home-cooking requirements: easy, nutritious, and delicious.

Easy

This can be made and eaten in 30 minutes. (Even quicker than going out to buy a premade muffin!)

Nutritious

Because of the nutrient-dense ingredients, these can be a part of a healing food diet.

Delicious

So tasty that you will be asked to make these 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 sourdough discard but can also be used with active sourdough.   Using freshly milled flour makes these an overall healthy food. It is low-gluten, high protein, nutrient-dense (including fiber).  This provides great healing and energy to start the day or for that afternoon slump when you need a healthy pick-me-up! 

Insulin Friendly

Because of the fiber and protein in freshly milled flour, it does not cause the insulin spike other muffins cause. Freshly milled grains do not count as a simple carb if you are limiting them. This is because of the fiber, protein and many other vitamins and minerals found in the whole grain. It can be part of a low- or no-carb diet and healing food plan.

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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. This 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 – Any real butter will work well. I prefer homemade butter bought at my local Amish market.  Despite the bad rap butter gets, research shows that Butter is Better!

Bananas – Overripe bananas are the best for baking.  The natural sweetness and flavor 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 when they become overripe.  They are very easy to defrost and work well in muffins when 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 so the muffins don’t get 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 contain many nutrients. Once you taste real, local honey you will never prefer the cheaper less healthy white sugar again!  Also, honey is one of the most counterfeited foods so I really research the source. Buying directly from a local beekeeper is the way I get the highest quality for the cheapest price. Otherwise, it can be bought through Azure Standard with confidence you are getting the real thing.

Sucanat sugar – This brand is my favorite brand of raw sugar. It is an unrefined, natural cane sugar with a rich molasses taste.  I use this sugar in place of brown and white sugar in recipes.