Homestead on Lakeside

These blueberry banana sourdough muffins are a delicious take on my go-to sourdough banana bread muffins by adding fresh, perfectly ripe blueberries. Banana bread is a staple for our family for a quick snack or breakfast.  Adding blueberries to this treat makes it extra delicious.

We are having a happy summertime filled with lots of friends, family pickle ball tournaments, nature walks, and yummy food. I feel like our summer didn’t start until July. June was filled with baseball tournaments,  wrapping up the loose ends of our school year, and everyone came down with colds. Now that everyone is healthy and as we take a break from our usual school year responsibilities our summertime leasure can begin.

Preparing for a Carefree Summer

Part of having a carefree summer is making sure I have food at the ready for my hungry family. So we can be flexible if a friend invites us over for an afternoon or we head out on the boat. When our meals and snacks are planned out or prepared, we can still eat well while being flexible and not rely on fast food.

An easy way to have food ready in advance is making a double batch of food when cooking so that there are always leftovers available for a quick meal. This is slightly more work on the front end, but it makes our summertime adventures so much more fun when I don’t have to stress over mealtime.

Another way to be prepared for meals is by having a stocked kitchen. When I have good and plenty of ingredients to choose from, I can make that last-minute batch of cookies to take to the neighbor’s house for the playdate.

Prepare your freezer with fresh berries

I have loved having our freezer stocked with fresh frozen berries. We went blueberry picking for Mother’s Day and picked close to 12 pounds of blueberries.  We froze more than half of the berries. Freeze the berries by laying them flat on a baking sheet and freezing them for a day. Then, once the berries are frozen, place them in a freezer zip bag.

Two months later, we are finally using the last of our fresh picked blueberries. These sourdough banana blueberry muffins were made with the berries that we froze right after picking. When making the muffins, use berries that are still frozen. 

If you’re new to sourdough,  you can get started on the delicious food journey by making your own starter or getting some from a friend or neighbor. It’s not hard to make your own starter. It takes about seven days and is kind of like tending to a house plant or small pet. Check out my post here on how to create your own sourdough starter.

These blueberry banana sourdough muffins can be made into a bread loaf by putting the batter into an 8×8 pan and extending the baking time to approximately 50  minutes or until a toothpick comes out clean.

I usually make this recipe as muffins so that they cook faster. There is a convenience of having muffins so that my boys can easily serve themselves when having a snack.

Blueberry Banana Sourdough Muffins Ingredients:

3 very ripe bananas

1 cup of fed and active sourdough starter

1.5 cups of all-purpose flour

1 stick of melted butter, wait until butter is slightly cooled before adding to the mixture

3/4 cup of brown sugar or maple sugar (my favorite sugar for healthier baking)

1.5 tsp of vanilla

2 eggs

1/2 tsp of salt

1 tsp of baking powder

1/2 tsp of baking soda

1 cup of frozen or fresh blueberries.

Muffin tin parchment liners

Blueberry Banana Sourdough Muffins Recipe:

These muffins can be started 4 to 8 hours before baking or the night before. I usually start them the night before and bake them in the morning. 

Begin melting the butter and let it cool slightly before adding it to the mixture. Mix together the flour, bananas, room temperature sourdough starter, sugar, butter, and vanilla. After mixing, cover, and let sit for 4 to 8 hours or overnight.

After fermentation, preheat the oven to 350F.

Add the remaining ingredients. Add the eggs, salt, frozen or fresh blueberries (save about 12 blueberries to top your muffins with just before baking), baking powder, and baking soda to the fermented batter and mix well.

I used frozen blueberries. That way, when mixing the berries into your batter, they don’t become a mushy mess. Using frozen blueberries did not affect my cooking time.

Pour the batter into the prepared muffin tins and add two or three bluenerries on top to get a beautiful bake.

Bake for 20 to 25 minutes or until a toothpick comes out clean of batter.

Allow the muffins to cool slightly before enjoying.

I hope you enjoy these blueberry banana sourdough muffins as we do!  For more homemade family inspiration and recipes follow along @homesteadonlakeside.