Healthy Sourdough Banana Blueberry Muffins

If you’re like me and always trying to sneak more protein and less sugar into snacks (for yourself and your kids), these Healthy Sourdough Banana Blueberry Muffins are the perfect solution. They’re soft, fluffy, and naturally sweetened, but no one would guess it! Made with Greek yogurt and part whole wheat flour (fresh milled works beautifully here), these muffins are higher in protein, contain no refined sugar, and can be fermented overnight for easier digestion- making them a nourishing snack everyone will love and you can feel good about serving.

Why Use Sourdough Starter in Muffins?

Using sourdough discard in muffins adds a flavor, enhances moisture retention, and makes the crumb softer and more tender. The optional fermentation process also helps break down gluten, making these muffins easier to digest.

Do I have to long-ferment these Sourdough Cranberry Orange Crumble Muffins?

No! You can mix up this batter and bake immediately if you want muffins quickly. Just skip the fermentation step!

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Tools You’ll Need:

1. Standard 12-cup muffin tin- for baking muffins. I love these pans from USA Bakeware linked here.
2. Muffin liners- to avoid burned edges. I love these bakery style parchment muffin liners linked here that are non-stick.
3. Digital kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking. I linked the one like here.
4. 1/3 cup scoop – for scooping batter. I love this scoop for muffins linked here.
5. Whisk + spatula- for combining ingredients.
6. Mixing bowls- for batter and coating blueberries.
7. Hand mixer or sturdy whisk- for mixing batter.
8. Cooling rack– to cool muffins.

Gather Your Ingredients:

1. Sourdough starter- (can use flat or past peak, can be cold or room temperature). Adds depth of flavor and moisture without making these muffins “sour”. Key for fermentation if you’re resting the batter overnight.
2. Avocado Oil- Adds moisture and keeps the muffins soft and tender. You can substitute for any neutral cooking oil.
3. Bananas- ripe bananas work best for these muffins because they’re sweeter. If you’d like to use frozen, see the FAQ’s below.
4. Non-fat Greek yogurt- Adds moisture and softens the muffins while boosting the protein content.
5. Maple Syrup- used to lightly sweeten the muffins and add moisture, You can also substitute for honey if you’d like but be careful feeding honey to kids under one.
6. Coconut Sugar (optional)- if you prefer a slightly sweeter muffin, you can add coconut sugar linked here for a little boost of sweetness.
7. Vanilla extract– Enhances the flavor and brings warmth.
8. Eggs (room temperature)– provide structure and lift with moisture, works as a binder for ingredients.
9. All-Purpose Flour- Gives the muffins structure while keeping it soft and light.
10. Whole Wheat Flour- for added nutrients and a boost of protein. Fresh milled would work excellently here. If you don’t have whole wheat on hand, you can replace it with all-purpose.
11. Baking powder + Baking soda– Ensures the right rise and lift domes for the muffins.
12. Cinnamon, Ginger, and Nutmeg- used to lightly spice these muffins which gives them a cozy feel and works perfectly with the banana.
13. Salt- Balances sweetness and enhances all the other flavors.
14. Blueberries- adds those pockets of jammy fruit to the muffins. I prefer to use frozen, as they tend not to sink but if needed you could use fresh just be aware they make sink. Smaller varieties tend to work better when adding to muffins, because they’re lighter.
15. Raw Sugar (optional)- for garnish for sparkle and crunch. I linked it for you here.

Now let’s make some Healthy Sourdough Banana Blueberry Muffins!

Instructions

Step 1: Mix the Muffin Batter

Peel your bananas and add to a large mixing bowl. Mash until mostly smooth with a fork or a masher.

Add the Greek yogurt, eggs, maple syrup, sourdough discard, coconut sugar (if using), avocado oil, and vanilla to the bowl with the bananas. Whisk until combined together.

To the bowl of wet ingredients add the all-purpose flour, whole wheat flour (fresh milled would be excellent here), baking powder, baking soda, cinnamon, ginger, nutmeg and salt.

Whisk together all of the ingredients until no streaks remain. It’s important to not overmix the batter here, as this will make the muffin tough.

Overnight Ferment Option: At this point you have the choice to ferment the batter overnight. If fermenting the batter overnight, cover the bowl with plastic and transfer to the refrigerator overnight.

Step 2: Add the Blueberries

If you’re batter was fermenting in the refrigerator overnight, allow to rest at room temperature for an hour to warm up. Skip this step if you aren’t fermenting the batter overnight.

The next step is to fold in the blueberries; I personally like to use frozen as they’re less likely to sink, but you can use fresh if you’d like.

Toss the frozen blueberries in flour, this helps to keep them from sinking and reduce the moisture. Add the blueberries to the batter, and fold them into the batter until distributed throughout the batter.

Step 3: Bake the Muffins

Preheat your oven to 425°F (175°C).

Line a 12-cup muffin tin with parchment papers, and lightly spray with oil to avoid muffins sticking to the parchment.

Divide the batter evenly into the muffin cups, filling each about 3/4 full. This is typically roughly 1/3 cup for a regular sized muffin. Garnish the tops with raw sugar if you’d like for an extra touch of sweetness and crunch.

Bake for 6 minutes at 425 F, then drop the heat to 350 F and bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Note about baking temperatures: Baking for 5 minutes at a higher heat gives muffins a more domed, bakery-style appearance. If you would like to skip this step, you can bake your muffins at 350 F for 25-28 minutes or until a toothpick comes out clean.

Yields 12 large muffins

How to Store:

Room Temperature– Store muffins in an airtight container on counter for up to 5 days.

Freezer– Freeze muffins in an airtight container for up to 3 months. Allow to thaw and gently reheat in oven or microwave to serve.

Drop a comment and leave a review if you loved this recipe and don’t forget to try more of my sourdough muffin recipes!

Sourdough Muffins You’ll Love:

1. Sourdough Pumpkin Coffee Cake Muffins
2. Long-Fermented Sourdough Blueberry Lemon Crumble Muffins
3. Sourdough Banana Crumble Muffins

Healthy Sourdough Banana Blueberry Muffins

Healthy Sourdough Blueberry Banana Muffins made with Greek yogurt and whole wheat. Naturally sweetened, higher protein, and kid-approved.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Fermentation time 12 hours hrs

Servings 12

Equipment

• Standard 12-cup muffin tin – for baking muffins. I love these pans from USA Bakeware linked here.
• Muffin liners – to avoid burned edges. I love these bakery style parchment muffin liners linked here that are non-stick.
• Digital kitchen scale (optional) – for accurate measuring, especially helpful with sourdough baking. I linked the one like here.
• 1/3 cup scoop – for scooping batter. I love this scoop for muffins linked here.
• Whisk + spatula – for combining ingredients.
• Mixing bowls – for batter and coating blueberries.
• Hand mixer or sturdy whisk – for mixing batter.
• Cooling rack – to cool muffins.

Ingredients

  

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Wet Ingredients

• 1 (215g) cup ripe bananas mashed
• ⅓ (113g) cup maple syrup or honey
• ¼ (30g) cup coconut sugar optional; for a sweeter muffin
• ⅓ (80g) cup avocado oil or neutral oil
• ¾ (190g) cup non-fat Greek yogurt
• ⅓ (80g) cup sourdough discard (100% hydration)
• 2 large eggs room temperature
• 1½ tsp vanilla extract

Dry Ingredients

• 1⅓ (160g) cups all-purpose flour
• ⅔ (80g) cup whole wheat flour or fresh milled
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp fine sea salt
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• 1/4 tsp ground nutmeg

Mix-Ins:

• 1 1/4 (175g) cups frozen blueberries
• 1½ Tbsp all-purpose flour for coating berries

Garnish (optional):

• 1-2 Tablespoons raw cane sugar

Instructions

 

Step 1: Mix the Muffin Batter

• Peel your bananas and add to a large mixing bowl. Mash until mostly smooth with a fork or a masher.
  1 (215g) cup ripe bananas
• Add the Greek yogurt, eggs, maple syrup, sourdough discard, coconut sugar (if using), avocado oil, and vanilla to the bowl with the bananas. Whisk until combined together.
  ⅓ (113g) cup maple syrup, ¼ (30g) cup coconut sugar, ⅓ (80g) cup avocado oil, ¾ (190g) cup non-fat Greek yogurt, ⅓ (80g) cup sourdough discard (100% hydration), 2 large eggs, 1½ tsp vanilla extract
• To the bowl of wet ingredients add the all-purpose flour, whole wheat flour (fresh milled would be excellent here), baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
  1⅓ (160g) cups all-purpose flour, ⅔ (80g) cup whole wheat flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp fine sea salt, 1½ tsp ground cinnamon, ½ tsp ground ginger, 1/4 tsp ground nutmeg
• Whisk together all of the ingredients until no streaks remain. It’s important to not overmix the batter here, as this will make the muffin tough.
• Overnight Ferment Option: At this point you have the choice to ferment the batter overnight. If fermenting the batter overnight, cover the bowl with plastic and transfer to the refrigerator overnight.

Step 2: Add the Blueberries

• If you’re batter was fermenting in the refrigerator overnight, allow to rest at room temperature for an hour to warm up. Skip this step if you aren’t fermenting the batter overnight.
• The next step is to fold in the blueberries; I personally like to use frozen as they're less likely to sink, but you can use fresh if you'd like.
  1 1/4 (175g) cups frozen blueberries
• Toss the frozen blueberries in flour, this helps to keep them from sinking and reduce the moisture. Add the blueberries to the batter, and fold them into the batter until distributed throughout the batter.
  1½ Tbsp all-purpose flour

Step 3: Bake the Muffins

• Preheat your oven to 425°F (175°C).
• Line a 12-cup muffin tin with parchment papers, and lightly spray with oil to avoid muffins sticking to the parchment.
• Divide the batter evenly into the muffin cups, filling each about 3/4 full. This is typically roughly 1/3 cup for a regular sized muffin. Garnish tops with raw sugar if desired for extra crunch and sweetness.
  1-2 Tablespoons raw cane sugar
• Bake for 6 minutes at 425 F, then drop the heat to 350 F and bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
• Note about baking temperatures: Baking for 5 minutes at a higher heat gives muffins a more domed, bakery-style appearance. If you would like to skip this step, you can bake your muffins at 350 F for 25-28 minutes or until a toothpick comes out clean.
• Yields 12 large muffins

Notes

How to Store:

Room Temperature– Store muffins in an airtight container on counter for up to 5 days.

Freezer– Freeze muffins in an airtight container for up to 3 months. Allow to thaw and gently reheat in oven or microwave to serve.

Nutrition

Serving: 1muffinCalories: 285kcalCarbohydrates: 42gProtein: 8gFat: 11gFiber: 4gSugar: 24g

Course Breakfast, Muffins

Cuisine American

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