Low-Sugar Blueberry Protein Muffins with Sourdough Discard
Low-Sugar Blueberry Protein Muffins with Sourdough Discard are the perfect healthy treat to satisfy your sweet tooth without the guilt. These moist, flavorful muffins combine fresh blueberries and protein-rich ingredients, making them an ideal choice for breakfast, snacks, or even dessert. Utilizing sourdough discard not only minimizes waste but also enhances the flavor profile with a delightful tang. With simple preparation and wholesome ingredients, you can whip up this nutritious recipe in no time—great for meal prep or on-the-go snacking!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Makes about 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup plain whey protein powder
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup grass-fed butter (softened)
- 1/2 cup sourdough starter
- 2 teaspoons vanilla extract
- 1/3 cup whole milk
- 2 eggs
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In a bowl, lightly mash the blueberries using a fork.
- In a medium-large mixing bowl, whisk together all dry ingredients (flour, protein powder, brown sugar, baking soda, baking powder, salt) and fold in the mashed blueberries.
- In another bowl, mix wet ingredients (butter, sourdough starter, vanilla extract, milk, and eggs) until smooth.
- Gently combine wet and dry mixtures until just incorporated; avoid over-mixing.
- Scoop batter into muffin tins and top with additional blueberries if desired.
- Bake for approximately 30 minutes, rotating halfway through.
- Cool for about 15 minutes before enjoying.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg