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Vegan sourdough discard muffins with rhubarb

5 from 1 vote
Total time: 40 minutes
Vegan sourdough discard muffins with rhubarb on a wooden board next to one muffin that is cut in half

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I bake a sourdough loaf every week and intentionally feed my starter with adequate flour and water to create plenty of sourdough discard for me to experiment with.

The tangy flavor of sourdough discard is perfect for making fluffy muffins with tart fruit. It pairs well with chunks of rhubarb, blueberries or raspberries.

These vegan sourdough discard muffins are not excessively sweet, which is exactly how I like them. However, if you prefer sweeter muffins, you can poke small holes into each muffin after baking using a metal skewer, and then glaze them with maple syrup.

Servings: 12 muffins


  • Muffin tin


  • 50 g Ground flaxseed
  • 250 g Oat milk or soya milk
  • 140 g Coconut sugar
  • 140 g Vegan butter
  • 300 g Sourdough discard
  • 2 tsp Vanilla bean paste
  • 300 g Plain flour
  • 70 g Spelt flour
  • 80 g Polenta or corn meal
  • 1 tsp Salt
  • 2 tsp Baking powder
  • 1 tsp Bicarbonate of soda
  • 300 g Rhubarb or another fruit, like blueberries


  • Heat your oven to oven fan190 °C
  • Grease your muffin tins. If your tin isn't non-stick then consider using paper muffin cases
  • Mix the ground flaxseed and oat milk in a small bowl and set aside until the flaxseed has bloomed and the liquid has thickened
  • Meanwhile, cut the butter into cubes and cream it together with the sugar until it has formed a smooth buttery paste with a light golden colour. This should take a few minutes in a stand mixer, or about 5 minutes by hand
  • Keep the sugar butter mixture in the mixing bowl and whisk in the liquid flax egg mix, before mixing in the sourdough discard and vanilla. Whisk until it has emulsified (formed a uniform liquid)
  • Sieve the plain flour into a mixing bowl. Using a hand whisk (or fork), whisk in the spelt flour, polenta, baking powder, bicarbonate of soda, and salt until fully incorporated
  • Put your mixer on to a slow speed with the wet ingredients still inside the bowl and gradually spoon in the flour mix until it has fully incorporated. If you are doing this by hand, add a larger chunk of flour at a time
  • Cut your rhubarb into small chunks. Get a large spoon (metal works best) and fold the rhubarb into the batter until it is evenly dispersed
  • Evenly spoon the muffin mixture into your muffin tin and bake in the oven for 20 to 30 minutes
  • Remove the muffins from the oven once they are cooked through, you can check with a small metal skewer – if any mixture sticks to the skewer when poking it into a muffin then keep it in for another 5 minutes or so. The tops of the muffins should look a lovely golden brown colour


If you don’t have any rhubarb then you can easily swap it for another fruit. I really enjoy using blueberries and raspberries

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Lucy the founder of Edible Ethics vegan food blog eating vegan noodles in a plant based restaurant

Lucy Johnson

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