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

Simple, Energizing Breakfast Smoothie

…simple joy by simpler living

What is simpler than a breakfast smoothie! Quick, delicious, and an instant energy booster! We don’t need caffeine in our house, just a fruit smoothie to give a boost to start our day. I simplify our routine by making either a smoothie or a bowl of fresh yogurt every morning as our ” first breakfast”. (Yes, very Hobbit-like!) Here is the simple, fast way we make our smoothies …

Why You Will Love It

You can whip this up in 5 minutes and have a “first breakfast” for everyone or at least fill bellies up enough that they can wait an hour for the rest of their morning food. Smoothies are a great way to add in extra nutrients while still tasting delicious. This recipe is high in protein, calcium and antioxidants. With the extra vitamin C added, we are also boosting immunity first thing in the morning. And did I mention it is so delicious!

Basic Smoothie

The key to a great tasting smoothie is having a basic recipe that tastes great then adding extras that don’t overpower the base taste. My basic recipe is made of a mango or peach juice (no sugar or water added, just 100% fruit juice), bananas, frozen fruit, and unsweetened Greek yogurt.

I use Greek yogurt because even those who are lactose intolerant can drink it. I thought about making my own yogurt last summer after inflation raised yogurt prices very high and I finally did it when it became out-of-stock for a long time. It is so easy to make and incredibly delicious when made with local farm milk that I will never buy store yogurt again. But that’s another blog recipe😀.

Adding enough frozen fruit to your smoothie eliminates the need for ice or additional sweeteners. I usually use half tropical fruit and half berry/kale mixed frozen fruit. Frozen berries are key. Both blueberries and strawberries not only make it taste very good but give it a nice pink color. You can get away with adding some kale if it doesn’t change the whole thing green. Although, some may like green smoothies, but it wouldn’t go very far in my house. Lastly, bananas are a must for making it extra creamy and smooth.


I like to “sneak” a few additional healthy things in our smoothies that we can’t taste and don’t get enough of elsewhere in our diets. The kale in the frozen fruit mix is one thing that actually makes it in every time because it is tasteless. I’ve also used a little fresh spinach at times. Powdered vitamin C is an easy thing to add. I put in 2000 mg per person without it affecting the flavor. I also have started to add quercetin to help with spring allergies. This is a quick and easy way to get basic vitamins without me having to pester everyone to take their vitamin pills. I like to put collagen powder in just my smoothie, so I add this after I serve the rest of the family. I used to add honey to give it a little extra natural sweeteness but forgot a few times and realized it tastes good without it. There are a variety of extras you can add but I suggest doing a taste test as you add each item because there is a point at which the healthy extra dominates the whole smoothie and it goes from delicious to disgusting. Then you’ll get a bad rep as the smoothie maker and no one will want to drink your smoothies. I made this mistake when my son was young, thinking I could just keep adding whatever I wanted. I thought it was a great idea to add broccoli. The result: he wouldn’t drink my smoothies again for a year! Whatever you add, make sure it is still delicious. Some things, like broccoll, taste better as a dinner side dish!


I blend the whole family’s smoothies all together in my Ninja Blender. This recipe makes three 16 ounce smoothies or six 8 ounce smoothies. I put the frozen fruit in last and softer ingredients first so it doesn’t jam the blender blade. I measure with the blender container as I put ingredients in to make it very simple.


  • 16 ounces of juice (mango or peach are my favorites)
  • 16 ounces of plain yogurt (I use unsweetened, Greek yogurt)
  • 3 bananas
  • 2 cups frozen fruit (variety but always with lots of berries)

Optional Extras

  • Vitamin C powder
  • Quercetin
  • Collagen
  • Kale
  • Fresh spinach
  • Honey

Mix in blender and serve to the delight of family and yourself!


Homemade Yogurt the Easy Way!

…simple joy by simpler living

Why would you ever want to make your own yogurt when you can buy it at practically any grocery store?  Probably for the same reasons why I started:  extreme price increases and low stock everywhere.  When inflation hit our groceries hard last year, I started looking at the things I bought the highest quantities of and searched for ways to save money on these items.  In my house, yogurt was one of the most often purchased items.  Yogurt had almost doubled in price so I knew something had to change.  When the stores completely sold out of the kind I bought, the time had come to be done depending on store bought yogurt. 

I decided to try making my own.  I saw on my instant pot that it had a yogurt button so pursued that method first.  After discovering how easy it was, and how delicious it was, I will never turn back to store bought!

Why You Will Love It:

Easy – It basically only has 4 main steps: heat milk to 180 degrees, cool to 110 degrees, whisk in starter/probiotics, put back in Instant Pot incubate 8-24 hours.  You just need some milk and a starter and you can make this easily at your convenience.  Once made, the yogurt lasts for weeks.

Immune boosting – Made with just milk and a starter, this yogurt is so much healthier than storebought with added sugars and many other ingredients.  You can incubate for 8-24 hours.  The longer you incubate, the more probiotics in your yogurt. I use a probiotic pill plus starter (3 tablespoons of yogurt) and incubate 24 hours for maximum probiotic cultures. More probiotics mean better gut health for everyone who eats it.  Gut health is known to be the center of your immune system. Having a lot of good bacteria in your gut (prebiotics & probiotics) help your body have the ability to fight off bad bacteria (viruses, germs…) when they come your way. ( What better way to increase your immunity than with great tasting homemade yogurt! Brief testimony… My family has been eating this delicious yogurt everyday for breakfast since last summer and has not gotten sick since. Even when very exposed to illnesses where others got bronchitis and pneumonia, we just got very slight symptoms for a day or two, showing we did have it in our systems, but then it went away. Not a scientific study but we are pretty amazed our whole family just made it through the entire winter with not one cold, fever or other illness.

Delicious – There is no comparison to the taste of homemade versus store bought with all their added ingredients.  Top it with your own fresh ingredients and yogurt has never tasted better!  Even my pickiest eater asks for it first thing every morning. It is so good you may just want to serve it as a dessert!

Tools Needed:

(** For full disclosure, I receive a small affiliate fee through the Amazon links. Although, I only recommend products I actually use and believe in.**)


  • 1 Gallon Milk – Any milk will do but I use A2/A2 milk from a local dairy farm.  This milk comes from Jersey cows and is creamier, more easily digested and contains omega 3s, higher protein, beta carotene and more.  To top it off it is SO much more delicious!  I get it delivered within a day of milking so that also makes a big difference.  BUT…. any milk will do.  You can get good results with any fresh milk. 
  • 2-3 Tablespoons Yogurt Starter or Probiotics– This can be something sold as “yogurt starter” or a regular milk yogurt that has live/active cultures. Read the labels to find one at your local stores. One brand recommended that I have had success with is Yoplait OUI Yogurt. I has live cultures and minimal other ingredients. You could also use yogurt cultures or probiotics. What I use is 2-3 tablespoons of my latest batch of yogurt AND a probiotic capsule (I open capsule and whisk probiotic powder in with the starter.) This gives me a thick, creamy yogurt each time. Only certain strains of probiotics culture to make yogurt. You can buy some specifically labeled for yogurt but I tried my daily probiotic pill because it contained many of the proper yogurt strains probiotics and it worked. It worked so well that I keep doing it with great success!


Homemade Yogurt in Instant Pot

Delicious, creamy homemade yogurt full of healthy probiotics
Prep Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 100 kcal


  • 1 Instant Pot with yogurt function
  • 1 Whisk
  • 1 Food Thermometer


  • 1 gallon Milk
  • 3 tbsp Yogurt
  • 1 capsule Probiotic pill (optional


  • Pour 1 gallon of milk into Instant Pot & cover (don’t need pressure lid because it is not pressure cooked).
  • Push the “Yogurt” button until it says “boil”.
  • When the Instant Pot beeps, check the temperature to make sure it is 180 degrees.  (I find it is always at that temperature unless I have removed the lid during heating up.) (If it is not hot enough, you can turn to saute mode and whisk the milk until it gets up to 180 degrees).
  • Remove the metal liner with milk to let milk cool down to 110 degrees.  You can do this by letting it sit on your cool stove top for a while or setting the metal liner in a big bowl of ice water. 
  • Remove 1 cup of milk to a separate bowl and whisk in 2-3 tablespoons of a yogurt starter.  When this is smooth add back to the rest of the milk in the metal liner and whisk all until smooth.
  • Return the metal liner to the Instant Pot. Cover.
  • Push the “Yogurt” button again until it says 8-24 hours.  You choose how long you want it to incubate.  (The longer you incubate, the more beneficial probiotics it creates.  I always choose 24 hours and decide the following day when I need to take it out, depending on my schedule of when I will be home.)
  • After 8-24 hours remove the liner with yogurt and your yogurt is done!
  • Optional last step: strain yogurt in a yogurt strainer to make Greek yogurt.  Great option if you are lactose intolerant as the lactose is drained out.  I usually let it cool in refrigerator first. Enjoy!
Keyword breakfast, snack, yogurt

Ways to Serve:

Fresh bowl of yogurt – We love it best with some local honey, fresh berries, sliced banana and granola on top.  You will probably want to add some sweetener so the most natural, unprocessed sweetener the better.

Smoothies – This tastes great in smoothies. See my smoothie recipe:

Sour Cream – If you do not sweeten, this can be a substitute for sour cream.  Much healthier than regular sour cream.  This is a good alternative if you are lactose intolerant and can’t eat regular sour cream.