Perfect Texture Sourdough Banana Muffins with Blueberries!

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I make mini muffins in a silicone muffin pan, and I typically used frozen blueberries, so the muffins would get all soggy. Not anymore! I found the solution: DRIED BLUEBERRIES! These muffins have the PERFECT texture!

 

This is a whole grain, honey-sweetened, sourdough banana muffin recipe with dried blueberries, and it is an absolute delight! My toddler is a light eater, and she ate several!

Please check out my affiliate links of the equipment I used in this recipe.  I get a small commission, at no extra charge to you.  I appreciate you!

I used these mixing bowls and these silicone muffin pans!

Perfect Texture Sourdough Banana Muffins with Blueberries!

This is a whole grain, honey-sweetened, sourdough banana muffin recipe with dried blueberries, and it is an absolute delight!
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Ingredients Method

Ingredients
  

Wet Ingredients
  • 1/2 cup (113 g.) Melted Butter
  • 1/2 cup (200 g.) Honey
  • 2 Large Eggs
  • 2 Very Ripe Bananas Smashed
  • 3 Tbsp. (45 g.) Yogurt
  • 1 tsp. Vanilla
  • 1/2 cup (125 g.) Sourdough Starter
Dry Ingredients
  • 2 cups (240 g.) Flour I used 100 g. sprouted spelt and 140 g. soft white wheat.
  • 1 tsp. Cinnamon
  • 1 tsp. Salt
  • 150 g. Dried Blueberries
  • 2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda

Method
 

  1. Combine the wet ingredients and stir in the dry ingredients, leaving out the baking powder and baking soda until you’re ready to bake. I let the batter ferment overnight on the counter, 8-12 hours, and added the leavening agents the next morning when I baked.
  2. Bake at 350 for 20-25 minutes.

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