Blueberry Banana Sourdough Muffins

…simple joy by simpler living

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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.**

Stand mixer

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


Measuring spoons

Measuring cups

Fresh summer blueberries


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.

Blueberry Banana Sourdough Muffins

Bananas and blueberries, sourdough and honey give these muffins bountiful flavor and moistness. Satisfying enough for a snack, nutritious enough for breakfast, easy enough for any day!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 24 muffins


  • 1 Stand mixer (preferred) (A hand mixer or whisk can also be used.)
  • 1 Muffin tin (A 24 muffin tin is a big time-saver, although any will do.)
  • 24 Muffin liners
  • 1 Spatula
  • 1 measuring spoons
  • 1 Measuring cups
  • 2 Pot holders


  • 3/4 cup butter, softened (169 g)
  • 2 tbsp honey
  • 1/2 cup sucanat or other unrefined sugar (85 g)
  • 2 eggs
  • 3/4 cup sourdough starter or discard (150 g)
  • 1 tsp vanilla
  • 3 overripe bananas, mashed (about 400 g)
  • 3 1/2 cups flour (360 g) (I use freshly ground soft white to make it very healthy.)
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup blueberries (145 g) Fresh, small frozen, or large defrosted


  • Preheat your oven to 350 degrees.
  • Put muffin liners in muffin pan or lightly grease with butter.
  • Put all ingredients in stand mixer in the order listed, stirring on low in between each.
  • Spoon into muffin tin.
  • Cook at 350 degrees for 25 minutes.
  • Cool on cooling rack.
  • Serve as is or with butter and a drizzling of honey for even more flavor.
Keyword bananas, blueberries, breakfast, easy recipe, freshly ground wheat, heart healthy, snack

Easy Cinnamon & Maple Oatmeal

…simple joy by simpler living

Oatmeal is one of those foods that I have tried to like my whole life but just can’t get past the pasty texture.  The taste is good but the sticky, pasty way it feels in my mouth repels me. Then I discovered… steel cut oats!  FINALLY, an oatmeal that both tastes good and doesn’t repel my senses!  Another problem then became evident after I made it several times.  It is very difficult to get it just right.  More times than not it overflowed while cooking on the stove creating a huge mess that took me longer to clean up than cooking it.  So it was shelved again in my house until I discovered the EASIEST way to make steel cut breakfast oats.

Enter the Instant Pot! I resisted for years buying this appliance because I do not want it to make dinners. I would much prefer a slow cooker and do all the work and clean up early in the day and allow dinner time to be a relaxing with minimal work. But then one day a friend told me about how quick and easy some breakfasts can be in the instant pot. I was sold! Now I’ve had it for two years and use it constantly for breakfasts and yogurt making. I’m sure I’ll venture to more things later but even for these things it was worth the investment. Now back to steel cut oats in the instant pot…

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

How It Is Healthy

Oats – These are high in soluble fiber and have been found to lower cholesterol.  They also contains a good amount of vitamins including:  B vitamins, calcium, iron, magnesium, phosphorus and potassium.  The amino acid glutamine is also found in abundance in oats.  Glutamine is good for cerebral function, intestinal tract lining to absorb nutrients, and muscle maintenance and growth.

Zinc – This is another nutrient found in oats, Zinc is very good for our immune systems among other things. See this article for lots more information on the benefits of zinc.

Sucanat – We limit sugar on our house and use natural sugars when we sweeten things.  For this recipe I use sucanat, which is a type of cane sugar that is the least refined.  If you do not have this, you can substitute brown sugar for it or any unprocessed sugar such as cane sugar.

Maple Syrup – Using maple syrup in this recipe gives a nice rich flavor.  Real, pure maple syrup is a guiltless way to sweeten things up.  On top of being delicious, it has many positive health benefits including: anti-inflammatory, antioxidant, anti-cancer, anti-mutagenic. It has even been shown to lower blood sugar for diabetics! This recipe is very flexible so you could use all maple syrup or another sweetener, if you want.

Cinnamon is a spice that not only tastes good but has a multitude of health benefits. It is an antioxidant helping improve heart health, decrease inflammation, and decrease blood sugar levels among other things. This recipe is a tasty way to get a dose of cinnamon on a daily basis!

Why You Will Love It

This recipe is quick and easy.  It also tastes good and the texture is always perfect!  You combine all the ingredients in less than five minutes, set the Instant Pot to cook, and come back in 20-30 minutes and it will be all done.  Simple, quick, easy.  I’ve never had an overflow, a burn, or any mess like I did when hand cooking it on the stove.  The only cleanup is the pot and lid.  If you are low on milk, you can also use half milk and half water and the oatmeal will taste just as good! Very easy recipe!

Simplifies Breakfast Time

It is also a great “make ahead breakfast”. This oatmeal tastes even better as leftovers. One batch lasts several days in my house. To make it super easy, I store in individual covered mini-bowls. For the days after my initial cooking, family members can just grab a bowl to take to school, work, or eat at home. Just reheat and enjoy!


Instant Pot Oatmeal

This quick and easy recipe turns out perfectly each time with no spillovers ever😀.
Prep Time 5 minutes
Cook Time 4 minutes
Warm up/Cool down 20 minutes
Total Time 29 minutes
Course Breakfast
Cuisine American
Servings 8 servings


  • 1 Pressure Cooker
  • 1 Spoon


  • 4 cups milk Dairy-free works great too! I use oat milk.
  • 2 cups steel cut oats
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 tablespoons sucanat (or brown sugar)
  • 2 tablespoons maple syrup


  • Put all ingredients in the pressurecooker and mix with spoon.
  • Cook on HIGH pressure for 4 minutes.
  • Let it natural pressure release for 10-20 minutes (or longer if you are not ready for it), then quick release.
  • Enjoy!
Keyword breakfast, heart healthy, oats