Sourdough Blueberry Applesauce Muffins

We are huge muffin people in our family. Nothing beats waking up to warm muffins with a layer of butter overtop. These sourdough blueberry applesauce muffins come together using just one bowl (we love one bowl recipes!) AND can be made using either your active sourdough starter or discard. Say hello to your new favorite, gut healthy muffins.

If you are wanting a wholesome, flavourful muffin for everyday, then welcome here. We love having muffins on hand for easy snacks or a more filling lunch/breakfast paired alongside fruits, veggies and cheese. My kids ask me to make these muffins often, and I am glad for it. These are nutrient packed and are made with the goodness of sourdough.

For this recipe, you can use either sourdough discard or active starter! Using an active starter with these muffins will help with flavour development, help your body digest starches better and create bubbles and air in the batter itself. Using a discard will also encourage a heartier flavour, but will not ferment the grains in the same way as if you used an active starter. We go back and forth on what type of sourdough component we may use, depending on what is brewing (or not brewing) in my sourdough starter jar!

Storebought muffins are not only a disappointment when it comes to flavour and texture, but they are also expensive and full of artificial flavours, colours, glucose, corn syrup and even fake blueberries! My recipe for sourdough blueberry applesauce muffins is full of GOOD ingredients and taste 10x better than anything from the store.

Why Sourdough?

I was gluten free for years after experiencing migraines and headaches anytime I touched gluten. A friend told me that they found they were able to enjoy ALL glutenous goodness as long as it was made with a fermented sourdough starter. This intrigued me because GF bread was just not doing it for me.

Within 24 hours, I got myself a sourdough starter and began to figure this out. Within a week of eating sourdough fermented breads, I boasted of zero migraines/headaches AND even saw my skin clearing up.

Fast forward to now, I bake all our own bread and baked goods by use of an active sourdough starter or with the discard. Either way, my body (and my family’s body!) loves it!

Whether you are using discard or an active starter, check these facts below!

Sourdough discard facts for you:

• Sourdough discard goods are easier to digest: It contains a natural bacteria and variety of probiotics which promote a healthy gut and overall, a better digestive system. Basically, very gentle on your gut!
• Blood sugar friendly: Sourdough discard works against and balances any bad starches and ingredients that can cause your blood sugar levels to rise and spike.
• Full of good acid: The acid in sourdough breads and sourdough discards can help your body process foods easier and absorb more minerals, yielding a stronger immune system and better health.
• Fibrous: Sourdough discard is loaded with fibre to help you feel fuller for longer and lower cholesterol.
• The flavour: Sourdough has a tang and flavour like no other bread or baked good. It is hearty, satisfying and extremely delicious, whether it is fermented or made with sourdough discard.
• Vitamins and minerals: From iron to zinc to vitamin B, sourdough discard contains a variety of essential vitamins and minerals!

Fermented sourdough facts for you:

• Sourdough is easy to digest: It contains a natural bacteria and germ in the fermentation process that will break down the starches in the grains before they even hit your stomach. Basically, very gentle on your gut!
• Blood sugar friendly: With sourdough being fermented, it works against any bad starches and ingredients that can cause your blood sugar levels to rise and spike.
• Full of good acid: The acid in sourdough breads can help your body process foods easier and absorb more minerals, yielding a stronger immune system and better health overall.
• Good for GF sensitivities: In the creation of sourdough bread, gluten is broken down overtime and has changed into amino acids before you enjoy it. This aids in easier digestion and gut health.
• Less preservatives: Sourdough preserves itself naturally using acetic acid, nothing fake here!
• The flavour: Sourdough has a tang and flavour like no other bread. It is hearty, satisfying and extremely delicious.

Sourdough Blueberry Applesauce Ingredients

• Applesauce: I use an organic unsweetened applesauce.
• Sourdough Discard/Active Starter: For gut healthy muffins!
• Butter/Coconut Oil: These healthy fats give moisture to these muffins! I usually use butter but coconut oil is great for a dairy free version.
• Sugar: I use an organic cane sugar for this muffin recipe. It adds a complimentary sweetness to the tang of the sourdough.
• Eggs: We love our local farm eggs.
• Vanilla: Extra flavour and aroma!
• Flour: The flour I use is sourced from an organic mill in my area, but any all purpose flour will do!
• Cinnamon: Adds warmth to our muffin flavour.
• Baking Powder/Soda: To help create a lighter texture in these muffins.
• Salt: I always use sea salt for the best flavour and health benefits! It is one of the main electrolytes our body needs to function!
• Frozen Blueberries: Can use frozen or fresh. It is very rare we have fresh blueberries, so we lean towards the frozen ones in the freezer.

How To Make Sourdough Blueberry Applesauce Muffins From Scratch

Be sure to prepare the batter the day before you plan on eating them. If you want these for Sunday, prepare the batter Saturday evening. The overnight rest in the fridge encourages a better moisture content in the muffin itself, helps flavour development AND helps a further fermenting process if that is what you are looking for.

If you are wanting an overnight fermentation on the counter, just a few cautions before you go forward with that! Since this recipe has eggs, be sure to incorporate them before baking the next day so your eggs do not risk going bad overnight. I also still recommend a 4 hour refrigeration rest as well for the batter to ensure a soft, tender, moist muffin once the eggs are mixed in!

STEP 1: MAKE THE BATTER

Combine your wet ingredients and whisk well in a medium sized bowl. Place a sieve on top of the bowl and add in your dry ingredients. Sift the dry into the wet and whisk the batter well to combine. Cover and place in the fridge overnight. The batter will develop in flavour and texture during this time.

STEP 2: ADD BERRIES

Next day, add in your blueberries and fold into batter gently with a spatula.

STEP 3: BAKE

Take about 1/4 cup of batter and pour into your muffin tin, either greased or lined with muffin cups.

Bake for 20-25 minutes.

STEP 4: ENJOY

Let your muffins cool a bit before enjoying. These berries can remain quite hot even after being out of the oven for a while.

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How To Store

Store in an airtight container on the counter for 3 days or in the fridge for 7-10 days.

If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!

Sourdough Blueberry Applesauce Muffins

A wholesome muffin recipe that is bursting with flavour and healthy gut benefits! We use applesauce for extra sweetness and texture, sourdough because of course and blueberries for that amazing flavour. Even my kids love these!

5 from 6 votes

Print Rate Pin Recipe

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Overnight Refrigeration: 12 hours hours

Servings: 16 Muffins

Ingredients

• 1 Cup Applesauce
• 230 Grams Sourdough Discard
• ½ Cup Melted Butter or Coconut Oil
• 1¼ Cups Cane Sugar
• 4 Eggs
• 2 Teaspoon Vanilla
• 2 Cups Flour
• ½ Teaspoon Cinnamon
• 1½ Teaspoons Baking Powder
• 1½ Teaspoons Baking Soda
• ½ Teaspoon Salt More if using oil instead of butter
• 1 Cup Frozen Blueberries

US Customary – Metric

Instructions

1. To a large bowl combine your applesauce, discard, butter, sugar, eggs and vanilla. I like using a whisk and whip these ingredients together by hand until smooth!
2. Place a sieve on top of your wet mixture bowl and add the remaining ingredients to it minus the blueberries. Sift your dry ingredients into the wet. Using the whisk, softly mix the dry ingredients on top and then bring the whisk down to the bottom to continue a good mix. Do not over mix here, just keep mixing until everything is combined and there are no dry spots!
3. Cover the bowl and place in the fridge overnight or for at least 4 hours to cool the batter. This will help with fluffiness and moisture content!
4. When ready to bake, preheat your oven to 350 degrees.
5. Add in your blueberries and fold into batter gently with a spatula.
6. Take about 1/4 cup of batter and pour into your muffin tin, either greased or lined with muffin cups. I like to take my muffin tin that holds 12 muffins and only use six of the muffin molds at a time, spacing out my muffins. This helps with heat and a better cooked, fluffy muffin. But feel free to cook 12 at a time!
7. Bake for 20-25 minutes or until passes the knife test.
8. Enjoy after cooled down and store in the fridge for 7-10 days.
9. Reheat and spread butter over them to enjoy to their fullest!