Sourdough Mixed Berry Muffins Recipe {Healthy Snack}
With the taste of spring in every bite, these sourdough mixed berry muffins will be a staple in our home all season long!
Spring is in full swing and I am wanting to start transitioning our meals to lighter, fresher meals.
This post contains affiliate links. I may make a small commission on sales at no extra cost to you
If you’ve been around here a while, you know I have a slight obsession with muffins. And, I’m okay with that!
For spring time, I wanted to make a sourdough muffin that has the taste of the season. This mixed berry variety hits the spot!
Not only are these muffins incredibly delicious, but they are also quite healthy! Using long fermentation, honey instead of sugar, and freshly milled flour make for a tasty yet nutritious treat!
Why Sourdough?
Sourdough is a process of fermenting your bread dough with a sourdough starter. This process breaks down the gluten and proteins that can sometimes be hard to digest for gluten sensitive people.
In order to get the most benefits of the fermentation process, you need to let your dough ferment for at least 12-24 hours.
As you can see, the process of sourdough can be very helpful for many people. If you’ve never made a sourdough starter (How to make a sourdough starter) it’s easy and fairly quick to do.
The great news is that once you have an active starter, as long as you maintain it, it will last for as long as you want it. There are starters that have been handed down through generations!
Muffins are a great way to use up leftover sourdough starter or sourdough discard.
Want a recipe for sourdough pancakes? Click here!
For these muffins, I long fermented them for the health benefits, but, you can mix up all the ingredients and make them quickly if you don’t want to do the overnight option.
The long fermentation process makes for a more flavorful and easier to digest product.
Why I love this recipe
Easy – This is an easy breakfast recipe that you can mix up the night before or that morning. These also make a wonderful afternoon snack!
Nutritious – Using fresh milled flour, no refined sugars, and long fermented sourdough, this recipe is incredibly healthy.
Delicious – What’s not to love? Berries, Sourdough, Fresh Flour! Your whole family will love these tasty treats!
Want to try my favorite sourdough bread recipe? Try my same day sourdough sandwich bread!
What you will need for these Sourdough Mixed Berry Muffins:
- Flour – I prefer to mill wheat berries in a Nutrimill Grain Mill for a fresh milled flour, however you can use all purpose flour, bread flour, or store bought whole wheat flour.
- Milk or milk substitute – I use dairy milk, but a non-dairy substitute like almond milk works just fine. For reference, I use whole milk.
- Sourdough starter – You can use active sourdough starter or sourdough discard.
- Honey – You can substitute with maple syrup.
- Olive oil – Avocado oil or melted butter are also a good option.
- Salt
- Vanilla Extract
- Egg
- Baking Powder
- Baking Soda
- Mixed Berries (I used frozen) – When fresh berries are in season, I use them. You can use any combination of berries for this recipe. I like a mixture of frozen blueberries, raspberries, and blackberries.
Full ingredient amounts in recipe card below
Looking for another muffin recipe that uses fresh blueberries? Try this recipe! It has a crumb topping and really hits the spot when you are hankering for a sweet treat!
For all of my muffin recipes, Click here!
How to make Sourdough Mixed Berry Muffins
The night before you want to make these, in a large mixing bowl combine the starter, flour, and milk. Stir well, cover and let sit at room temperature overnight or up to 24 hours.
The next day, add the other ingredients. You will need to stir for a few minutes to combine all the ingredients. But, it will come together.
Tip: You can use a stand mixer with a paddle attachment to incorporate the ingredients.
Preheat the oven to 400 degrees F.
Prepare a 12 cup muffin tin with either cupcake liners/muffin liners or spray them with oil.
Scoop batter in the muffin tin until cups are 3/4 full.
Bake for 15 minutes or until golden brown.
Allow muffins to cool on a wire rack completely before storing.
Storage
Store cooled muffins in an airtight container or a plastic bread bag on the counter for 3-4 days.
Freeze in freezer-safe bag or container for up to 3 months.
Sourdough Berry Muffins
Perfectly sweet and moist, these muffins have a taste of spring in each bite!
Ingredients
- 2 cups flour I use 1/2 freshly milled hard white and 1/2 freshly milled spelt
- 1/2 cup sourdough starter
- 1 cup milk, buttermilk, milk kefir, or milk substitute
- 1 egg
- 1/3 cup olive oil
- 1/2 cup honey
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla
- 1 cup frozen berries
Instructions
- The night before, add the flour, milk, and starter to a large mixing bowl. Combine well, cover and allow to ferment overnight on the counter.
- The next day, mix in the rest of the ingredients. It may take a few minutes to completely combine.
- Preheat oven to 400 degrees F.
- Scoop batter into 12 cup muffin tin.
- Bake for 15 minutes.
- Cool on cooling rack.
- Store in a plastic bag on counter for up to a week or freeze for later use.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 243Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 19mgSodium 436mgCarbohydrates 38gFiber 2gSugar 16gProtein 6g
This website provides recipes and calculates the nutritional value to best of our ability. There may be slight variations in nutritional value based upon the alternative ingredients you may have on hand to use.
Very tasty and easy to make. Note that berries should be cut small, not too large. Also don’t over fill muffin tin or they raise above and onto tin .. does not look good when that happens. Next time I’ll just make more muffins😊