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Blueberry Banana Sourdough Muffin with freshly milled flour close up picture

Blueberry Banana Sourdough Muffins

5 from 4 votes
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!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 24 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method

Ingredients
  

  • 3/4 cup butter, softened (200 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 or spelt to make it extra 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

Equipment

  • 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

Method
 

  1. Preheat your oven to 350 degrees.
  2. Put muffin liners in muffin pan or lightly grease with butter.
  3. Put all ingredients in stand mixer in the order listed, stirring on low in between each.
  4. Spoon into muffin tin.
  5. Cook at 350 degrees for 25 minutes.
  6. Cool on cooling rack.
  7. Serve as is or with butter and a drizzling of honey for even more flavor. Enjoy!