Looking for a healthy snack that still feels like a treat? These Dairy Free Whole Wheat Blueberry Muffins With Sourdough Discard are lightly spiced, bursting with juicy fruit, and packed with nourishing ingredients. Naturally dairy free and made with whole wheat flour, they offer a wholesome option for satisfying your sweet cravings. For even better digestion and extra health benefits, you can ferment the batter in the fridge for up to 24 hours before baking.
Since getting a grain mill, these Whole Wheat Blueberry Muffins have become one of my favourite things to bake. I like to long-ferment the batter so that my boys, who were previously allergic to gluten, can enjoy them too. The muffins turn out soft and moist — you would never guess they’re dairy free! As an added bonus, they’re incredibly easy to make. Let me show you how…
Ingredients Needed to Make Dairy Free Whole Wheat Blueberry Muffins
Makes 12 muffins
- 200g whole wheat flour or wheat berries (see below)
- 100g sourdough discard or active starter
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 120 ml oil
- 200g honey
- 1 tsp natural vanilla essence
- 2 eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 125g blueberries
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Whole Wheat Flour
I have really been enjoying milling my own flour recently. It is really not as difficult as it sounds! My counter-top grain mill does all of the hard work for me and it only adds an extra minute or two to the whole process. For me, it is well worth it because now my boys, who have been suffering from gluten allergy since birth, can eat wheat that is freshly milled! What a joy to see them enjoying the same muffins that the rest of the family are eating!
I like to used einkorn to make this recipe, but it works well with modern wheat too. I simply weigh out the wheat or einkorn berries before milling them and mill directly into the bowl I am going to use to make the muffins. Easy!
You can also make this recipe with whole wheat shop bought flour. I strongly recommend getting organic flour and sourcing it locally if you can.
Sourdough Discard
On top of milling my own flour, I also like to ferment my muffin batter to break down as much of the gluten as possible. To do this, I need a sourdough starter. For this recipe, you can either use an active starter or discard, whatever you have to hand.
Honey
I love to use honey as a sweetener. It is a much healthier choice than processed white sugar and I think it adds a delicious flavour to the muffins.
Eggs
I always buy the best quality eggs I can afford, organic if possible. The eggs I get here in France are quite large.
Spices
I like to add cinnamon and nutmeg to the muffin batter to give and extra kick of flavour. The spices are optional, you can leave them out if you prefer.
Blueberries
I use frozen blueberries for this recipe as they tend to be more affordable than fresh. I imagine you can use fresh blueberries too although I have never tried – let me know if you use fresh fruit in muffins, does it work well?
I add the frozen blueberries directly to the batter without defrosting. You can add them before or after the long fermentation, it’s up to you.
How to Make Dairy Free Whole Wheat Blueberry Muffins With Sourdough Discard
If you are not going to long ferment the batter, preheat the oven to 180°C.
If milling your own flour, measure your wheat (or einkorn) berries and mill them directly into the bowl you will be using to mix your muffin batter. If you are not milling your flour, measure the flour directly into the bowl.
Add the other dry ingredients to the flour (baking powder, salt, spices) and stir them together.
Next add all the other ingredients, except the blueberries, and mix well to combine. The batter will be quite loose, this is normal.
Add your blueberries and mix them through the batter.
If you would like to long ferment your batter, cover the bowl and put it in the fridge for at least 1 hour or up to 24 hours. If you are not fermenting your batter, bake immediately as described below.
Before baking, make sure your oven is preheated to 180°C.
Place muffin liners in a muffin tin and spoon the batter into each muffin case. I like to use a large cookie scoop to do this.
Bake in the oven for 20-25 mins. Check your muffins after 20 mins. Muffins that have been long fermented in the fridge may require a slightly longer cooking time. I like to check that my muffins are cooked by inserting a skewer into a muffin. If it comes out clean, the muffins are done.
Allow to cool on a wire rack. Enjoy warm or cold with a steaming cup of tea or coffee!
How to Store Dairy Free Whole Wheat Blueberry Muffins
These muffins will keep for 3-4 days at room temperature in an air-tight container. If your kitchen is warm, during the summer for example, they may not last this long.
However, these muffins freeze very well, so if you think that your family will not eat them all before they go off, pop them in a zip lock bag in the freezer and you will have snacks ready to go whenever you need them. Simply defrost them on the kitchen counter for 1-2 hours when you are read to eat them. If you are in a rush, you can defrost them in the oven at 150°C for 10-15 mins.
Why Mill My Own Flour
When flour is milled, it loses a significant number of nutrients. Commercial flour (even whole wheat flour) has the germ removed in order to make it shelf stable. This removes a huge amount of vitamins from the wheat, including vitamin E which is a powerful anti-oxidant.
Many people, including some in my own family, who have issues when they eat wheat (gluten), find that they are able to digest and thrive on bread and baked goods made with freshly milled flour.
The flavour is also delicious – it has a malted hint to it which I really enjoy.
If you would like to find out more, I recommend this video by Sue Becker from Bread Beckers.
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Did you make this recipe? Let me know in the comments below. Or why not share a photo of your creation on social media? Don’t forget to tag me so I can see! @candleinthekitchen
Looking for more sourdough discard recipes? Why not try one of these?
Dairy Free Whole Wheat Blueberry Muffins with Sourdough Discard
Ingredients
- 200 g whole wheat flour or wheat berries see below
- 100 g sourdough discard or active starter
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 120 ml oil
- 200 g honey
- 1 tsp natural vanilla essence
- 2 eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 125 g blueberries
Instructions
- If you are not going to long ferment the batter, preheat the oven to 180°C.
- If milling your own flour, measure your wheat (or einkorn) berries and mill them directly into the bowl you will be using to mix your muffin batter. If you are not milling your flour, measure the flour directly into the bowl.
- Add the other dry ingredients to the flour (baking powder, salt, spices) and stir them together.
- Next add all the other ingredients, except the blueberries, and mix well to combine. The batter will be quite loose, this is normal.
- Add your blueberries and mix them through the batter.
- If you would like to long ferment your batter, cover the bowl and put it in the fridge for at least 1 hour or up to 24 hours. If you are not fermenting your batter, bake immediately as described below.
- Before baking, make sure your oven is preheated to 180°C.
- Place muffin liners in a muffin tin and spoon the batter into each muffin case. I like to use a large cookie scoop to do this.
- Bake in the oven for 20-25 mins. Check your muffins after 20 mins. Muffins that have been long fermented in the fridge may require a slightly longer cooking time. I like to check that my muffins are cooked by inserting a skewer into a muffin. If it comes out clean, the muffins are done.
- Allow to cool on a wire rack. Enjoy warm or cold with a steaming cup of tea or coffee!
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